产品概述
| 产品名称(Product Name) | Alliinase Rabbit Polyclonal Antibody |
| 描述(Description) | Primary antibody |
| 宿主(Host) | Rabbit |
| 应用(Application) | WB |
| 种属反应性(Reactivity) | Plants |
产品性能
| 偶联物(Conjugation) | Unconjugated |
| 修饰(Modification) | Unmodified |
| 同种型(Isotype) | IgG |
| 克隆(Clonality) | Polyclonal Antibody |
| 形式(Form) | Liquid |
| 存放说明(Storage) | Store at 4°C short term. Aliquot and store at -20°C long term. Avoid freeze/thaw cycles. |
| 储存溶液(Buffer) | Liquid in PBS containing 50% glycerol, 0.5% BSA and 0.02% sodium azide, pH 7.3. |
| 纯化方式(Purification) | Affinity Purified |
免疫原
| 基因名(Gene Name) | - |
| 别名(Alternative Names) | Alliin lyase 1 |
| 基因ID(Gene ID) | - |
| 蛋白ID(SwissProt ID) | Q01594 |
产品应用
| 稀释比(Dilution Ratio) | WB: 1/500-1/1000 |
| 蛋白分子量(Molecular Weight) | Calculated MW: 56 kDa; Observed MW: 50 kDa |
研究背景
Able to cleave the C-S bond of sulfoxide derivatives of Cys to produce allicin, thus giving rise to all sulfur compounds which are responsible for most of the properties of garlic, such as the specific smell and flavor as well as the health benefits like blood lipid or blood pressure lowering.
研究领域
Epigenetics and Nuclear Signaling