{"product_id":"es20839","title":"Alliinase rabbit pAb","description":"\u003cstrong\u003eApplications:\u003c\/strong\u003e WB\u003cbr\u003e\u003cstrong\u003eReactivity:\u003c\/strong\u003e AlliumsativumL\u003cbr\u003e\u003cstrong\u003eSource:\u003c\/strong\u003e Rabbit\u003cbr\u003e\u003cstrong\u003eDilution:\u003c\/strong\u003e WB: 1:3000\u003cbr\u003e\u003cstrong\u003eImmunogen:\u003c\/strong\u003e Purified Protein\u003cbr\u003e\u003cstrong\u003eStorage_stability:\u003c\/strong\u003e -20°C\/1 year\u003cbr\u003e\u003cstrong\u003eClonality:\u003c\/strong\u003e Polyclonal\u003cbr\u003e\u003cstrong\u003eIsotype:\u003c\/strong\u003e IgG\u003cbr\u003e\u003cstrong\u003eObserved_band(KD):\u003c\/strong\u003e 50kD\u003cbr\u003e\u003cstrong\u003eOther_name:\u003c\/strong\u003e YM3225\u003cbr\u003e\u003cstrong\u003eBackground:\u003c\/strong\u003e 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.","brand":"ELK Biotechnology","offers":[{"title":"50μL","offer_id":50413745504536,"sku":"ES20839","price":250.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/5652\/1400\/files\/ES20839-c-1.jpg?v=1751159124","url":"https:\/\/danabiosci.com\/products\/es20839","provider":"Dana Bioscience","version":"1.0","type":"link"}