Biotinylated Recombinant allergen Tri a 19 for Triticum aestivum (Wheat)

• Cat.No.: IVP-029
• Product Overview: Tri a 19, or omega-5 gliadin, the major allergen of wheat, has been prepared as a recombinant mature allergen fused to a his-tag.

Specification

• Source: E.coli
• Molecular Mass: Determined by SDS-PAGE, the protein band is between the molecular markers of 116, 000and 66, 200 Da, while relative molecular mass calculatedfrom amino acid sequence is 68, 614.82 Da.
• Purity: >95% in a SDS-PAGE
• Incidence: Not tested. According to the bibliography, the incidence of the protein is 47.6%
• IVD: Serodiagnosis of allergy to Wheat
• Stability: The protein will remain stable for four years if stored frozen.
• Observation: Proteins should be maintained frozen at high concentrations. In order to defrost the protein, maintain the aliquot at 25°C without shaking to avoid aggregation. Prior making test dilutions and after defrosting the protein, is recommended to remove possible protein aggregates by centrifuging the stock solution, avoiding alterations in the immobilization of the biomolecule to the solid surface.
• Storage: Protein is shipped with dry ice. Upon arrival, it should be aliquoted in order to avoid repeated freezing and thawing cycles and stored at -20°C to -80°C.
• Concentration: 1.11mg/ml
• Notes: During shipment, small olumes of product will occasionally become entrapped in the seal of the product vial. For products with volumes of 200 ul or less, we recommend gently tapping the vial on a hard surface or briefly centrifuging the vial in a tabletop centrifuge to dislodge any liquid in the containers cap.
  Although recombinant antigens are expressed in non-pathogenic P.pastori and bacterial integrity is destroyed during purificaton, the antigen preparation should be handled as potentially infectious.
• Type: Recombinant