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Sal s 1 (salmon) (rec.)
432
CHF
CHF 432.00
In stock
YIF-LF-P05080.1 mgCHF 432.00
YIF-LF-P0508A0.5 mgCHF 1'726.00
YIF-LF-P0508B1 mgCHF 2'809.00
| Product Details | |
|---|---|
| Synonyms | Sal s 1; Parvalbumin β 1; Major Allergen Sal s 1 |
| Product Type | Protein |
| Properties | |
| Source/Host | E. coli |
| Crossreactivity | Salmon |
| Purity | ≥95% (SDS-PAGE) |
| Formulation | Liquid in 20mM Tris-HCl, 10mM NaCl, pH8.0. |
| Other Product Data |
Click here for Original Manufacturer Product Datasheet |
| Declaration | Manufactured by AbFrontier |
| Shipping and Handling | |
| Shipping | DRY ICE |
| Short Term Storage | -20°C |
| Long Term Storage | -80°C |
| Handling Advice | Avoid freeze/thaw cycles. |
| Documents | |
| MSDS | Inquire |
| Product Specification Sheet | |
| Datasheet |
 Download PDF |
Causes an allergic reaction in human. Food allergen: Yes. In muscle, parvalbumin is thought to be involved in relaxation after contraction. It binds two calcium ions.
Product References
1) Lindstroem C.D.-V. et al., (1996) Immunol. 44:335-344. (General)