Prolamins are the main components of gluten. They contribute to the cohesiveness and extensibility and storage of the gluten. Their high content in proline and glutamine makes them water-insoluble and difficult to digest in the gastrointestinal tract. Partial digestion generates peptide sequences which trig-ger immune responses in celiac and gluten-sensitive patients. This short sequence of prolamin, which corresponds to the Gln and Pro rich fraction, is involved in coeliac disease.
Citations
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Chemical Properties
CAS No.
137832-02-1
Synonyms
Alpha/beta-Gliadin A-I (wheat) (31-49)
Molecular Weight
2222.46
Storage
< -15°C
General tips
Select a suitable solvent according to the product solubility data. Once prepared, aliquot the stock solution to avoid repeated freeze-thaw cycles.
Use stock solutions within 6 months when stored at -80°C or within 1 month when stored at -20°C.
To improve solubility, warm the tube to 37°C and sonicate it for an appropriate period.
Use stock solutions within 6 months when stored at -80°C or within 1 month when stored at -20°C.
To improve solubility, warm the tube to 37°C and sonicate it for an appropriate period.
Shipping Condition
Evaluation samples are shipped with blue ice. Other available sizes are shipped at room temperature or with blue ice upon request.
CalculatorsMolarity / Dilution / Molecular Weight / Unit Conversion / In Vivo Formulation / Solubility
g/mol
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