Gliadins are known for their role, along with glutenin, in the formation of gluten. It is slightly soluble in ethanol and contains only intramolecule disulfide links. These proteins are essential to giving bread the ability to rise properly and fix it's s
Purified from wheat seed
Aliquot and store at -20℃ or -80℃. Avoid repeated freeze / thaw cycles.
鄂ICP备15007071号-1 2015 Flarebio.cn All Rights Reserved.