| Product Name | Alliinase Rabbit pAb |
| Cat Number | HR1APEA025 |
| Source | Rabbit |
| Applications | WB |
| Species Reactivity | AlliumsativumL |
| Recommended Dilutions | WB 1:3,000 |
| Specificity | Allium sativum L |
| Storage | PBS with 0.02% sodium azide and 50% glycerol pH 7.4. Store at -20°C. Avoid repeated freeze-thaw cycles. |
| Clonality | Polyclonal |
| Isotope | IgG |
| Concentration | 1mg/ml |
| Observed Band | 50kDa |
| Gene ID | N/A |
| Alternative Name | 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. |
| Type | polyclonal |