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G1041

Sigma-Aldrich

EZBlue™ Gel Staining Reagent

Sinonimo/i:

protein gel stain, protein stain

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About This Item

Codice UNSPSC:
41105300
NACRES:
NA.32

tecniche

protein staining: suitable

Temperatura di conservazione

2-8°C

Descrizione generale

Convenient, sensitive, and safe, EZBlue™ Coomassie Brilliant Blue G-250 colloidal protein stain improves protein electrophoresis results while significantly reducing staining time. Conveniently packaged, EZBlue requires no messy weigh-ups or additions of methanol or acid. As a colloidal stain, it reacts only with proteins, not the gel itself. Background staining is reduced, so protein bands can be visualized almost immediately. No destaining step is required, although a water wash may intensify bands and clarify the background. Most impressively, EZBlue is extremely sensitive, detecting as little as 5 ng of protein.

Applicazioni

EZBlue Gel Staining Reagent has been used as a staining reagent in sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE).

Caratteristiche e vantaggi

  • Premixed solution eliminates the time and effort required to prepare the stain
  • Increased sensitivity ensures that low abundance proteins can be detected (as little as 5 ng)
  • Rapid reaction significantly reduces the amount of time required to stain and rinse
  • No solvent waste so you save time and money by eliminating hazardous material disposal

Altre note

A ready-to-use Brilliant Blue G-250 based protein stain for "one step" ultrasensitive detection on polyacrylamide gels and PVDF membranes.

Note legali

EZBlue is a trademark of Sigma-Aldrich Co. LLC
SIGMA-ALDRICH is a registered trademark of Merck KGaA, Darmstadt, Germany

Pittogrammi

Health hazardCorrosion
GHS08,GHS05

Avvertenze

Warning

Indicazioni di pericolo

H290,H315,H319,H371

Classi di pericolo

Eye Irrit. 2 - Met. Corr. 1 - Skin Irrit. 2 - STOT SE 2

Organi bersaglio

Eyes,Central nervous system

Codice della classe di stoccaggio

8A - Combustible corrosive hazardous materials

Classe di pericolosità dell'acqua (WGK)

WGK 2

Punto d’infiammabilità (°F)

Not applicable

Punto d’infiammabilità (°C)

Not applicable

Dispositivi di protezione individuale

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter

Certificati d'analisi (COA)

Cerca il Certificati d'analisi (COA) digitando il numero di lotto/batch corrispondente. I numeri di lotto o di batch sono stampati sull'etichetta dei prodotti dopo la parola ‘Lotto’ o ‘Batch’.

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Rakhi Panda et al.
Journal of agricultural and food chemistry, 63(43), 9629-9639 (2015-10-09)
Many soybean protein products are processed by enzymatic hydrolysis to attain desirable functional food properties or in some cases to reduce allergenicity. However, few studies have investigated the effects of enzymatic hydrolysis on the allergenicity of soybean products. In this
Antibodies to the GABA(B) receptor in limbic encephalitis with seizures: case series and characterisation of the antigen.
Lancaster E, et al.
Lancet Neurology, 9, 67-76 (2010)
AMPA receptor antibodies in limbic encephalitis alter synaptic receptor location.
Lai M, et al.
Annals of Neurology, 65, 424-434 (2009)
Praveen Maurye et al.
Electrophoresis, 38(16), 2060-2068 (2017-04-27)
PAGE is the most widely used technique for the separation and biochemical analysis of biomolecules. The ever growing field of proteomics and genomics necessitates the analysis of many proteins and nucleic acid samples to understand further about the structure and
Nathan L Marsteller et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 141, 111398-111398 (2020-05-22)
Currently no validated animal model is predictive of human responses in ranking purified dietary proteins in the prevalence or potency of food allergy in humans. Since the gastrointestinal microbiota is thought to influence oral tolerance, we hypothesize that a germ-free
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