Human Gliadin [His], recombinant protein from E. coli
Recombinant human Gliadin, his-tagged
SDS-PAGE (purity > 80%); Western blot with monoclonal anti-hexa-His-tag antibody.
0.15-0.5 μg/ml (depending on the type of ELISA plate and coating buffer).
2-8°C short term, -20°C long term
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.
Celiac disease is a chronic gastrointestinal disorder most probably caused by an abnormal immune reaction to wheat gliadin and related gluten components from barley, rye and possibly oats.
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