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Wheat Gliadin IgA ELISA Kit Online Inquiry

Cat#:EIA-106C
Product Name:Wheat Gliadin IgA ELISA Kit
Synonym: alpha-type gliadin; LOC543191;prolamin; GLIADIN; gliadins; gliadin crude; gliadin from wheat; GLIADIN FROM WHEAT, POWDER; GLIADINE; WHEATGLIADIN; GLIADIN, FROM WHEAT GLUTEN A PROLAMIN; WHEAT-GAMMA-GLIADIN; alpha-type gliadin
Size: 96 T
Sample: serum and plasma
Intended use: in-vitro diagnostic
Gene Introduction: Gluten is the main part of the protein fraction of cereals and consists of nearly the equal amount of the protein compounds prolamin (gliadin) and glutenin. Because of its special physico-chemical attributes and its low price, gluten is not only contained in cereal products, but also in other food as sausage products and ice cream or in drugs and cosmetics as binder and filler. For some persons, gluten has a pathological effect (coeliac disease). These people need to have a strict gluten free diet. In the European Union a maximum level of 20 ppm gluten is allowed for products declared as “gluten-free”, and 100 ppm gluten for products declared as “very low gluten” respectively.
Species Reactivity: Food
Application: quantitative
Usage: For Lab Research Use Only
Detection Principle: I-ELISA
Storage: Unopened Kit: Store at 2 - 8°C. Do not use past kit expiration date. Opened/Reconstituted Reagents: TMB Solution A; TMB Solution B; TMB Stop Solution; Wash Buffer; HRP-conjugate antibody The above mentioned reagents should be stored for up to 1 month at 2 - 8°C. Microplate Wells: Return unused wells to the foil pouch containing the desiccant pack, reseal along entire edge of zip-seal. May be stored for up to 1 month at 2 - 8°C.

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