Source

Rabbit

Applications

WB

Reactivity

AlliumsativumL

Dilution

WB: 1:3000

Storage

-20°C/1 year

Specificity

The antibody detects endogenous and recombinant Alliinase proteins.

Source/Purification

The antibody was affinity-purified from rabbit antiserum by affinity-chromatography using specific immunogen.

Immunogen

Purified Protein

Form

PBS, pH 7.4, containing 0.5%BSA, 0.02% sodium azide as Preservative and 50% Glycerol.

Clonality

Polyclonal

Isotype

IgG

Background

Alliinase are found in plants of the genus Allium, such as garlic and onions. Alliinase is responsible for catalyzing chemical reactions that produce the volatile chemicals that give these foods their flavors, odors, and tear-inducing properties. Alliinases are part of the plant's defense against herbivores. Alliinase is normally sequestered within a plant cell, but, when the plant is damaged by a feeding animal, the alliinase is released to catalyze the production of the pungent chemicals. This tends to have a deterrent effect on the animal. The same reaction occurs when onion or garlic is cut with a knife in the kitchen.

Other

,

Concentration

1 mg/ml