Gliadin from wheat

Descrição detalhada : Gluten consists of two families of prolamins, known as gliadin and glutenin. Gliadin is a strongly hydrophobic glycoprotein, with a very poor solubility. The gliadins can be further subdivided into ?-gliadins, ?-gliadins and ?-gliadins (based on their order of mobility on electrophoresis at low pH).
Armazenamento : Room Temperature
Embalagem : 1X100G