Cookie Policy: This site uses cookies to improve your experience. You can find out more about our use of cookies in our Privacy Policy. By continuing to browse this site you agree to our use of cookies.
Sal s 1 (salmon) (rec.)
422
CHF
CHF 422.00
In stock
YIF-LF-P05080.1 mgCHF 422.00
YIF-LF-P0508A0.5 mgCHF 1'690.00
YIF-LF-P0508B1 mgCHF 2'750.00
| 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)