PBS with 0.02% sodium azide and 50% glycerol pH 7.4. Store at -20°C. Avoid repeated freeze-thaw cycles.
Clonality:
Polyclonal
Isotype:
IgG
Concentration:
1mg/ml
Observed band:
50kDa
GeneID（Human）:
N/A
Human Swiss-Prot No:
N/A
Cellular localization:
N/A
Background:
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.
