Barley glutelin (Hordenin)

Cereal proteins were extracted according to the method of Wieser et al. as published in Ruh et al., 2014.Glutelins are lyophilized from 50% Propanol-1 (v/v), 2 M Urea, 10 mM DTE, 50 mM Tris HCl, pH 7.5.

• Supplier: Amerigo Scientific
• Product #: G020