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Rabbit
WB
AlliumsativumL
WB: 1:3000
-20°C/1 year
The antibody detects endogenous and recombinant Alliinase proteins.
The antibody was affinity-purified from rabbit antiserum by affinity-chromatography using specific immunogen.
Purified Protein
PBS, pH 7.4, containing 0.5%BSA, 0.02% sodium azide as Preservative and 50% Glycerol.
Polyclonal
IgG
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.
,
1 mg/ml
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