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G1041

Sigma-Aldrich

EZBlue™ Gel Staining Reagent

Synonim(y):

protein gel stain, protein stain

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About This Item

Kod UNSPSC:
41105300
NACRES:
NA.32

metody

protein staining: suitable

Poziom jakości

200

temp. przechowywania

2-8°C

Opis ogólny

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.

Zastosowanie

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

Cechy i korzyści

  • 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

Inne uwagi

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

Informacje prawne

EZBlue is a trademark of Sigma-Aldrich Co. LLC
SIGMA-ALDRICH is a registered trademark of Merck KGaA, Darmstadt, Germany
This page may contain text that has been machine translated.

produkt powiązany

Numer produktu
Opis
Cennik

Piktogramy

Health hazardCorrosion
GHS08,GHS05

Hasło ostrzegawcze

Warning

Zwroty wskazujące rodzaj zagrożenia

H290,H315,H319,H371

Klasyfikacja zagrożeń

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

Organy docelowe

Eyes,Central nervous system

Kod klasy składowania

8A - Combustible corrosive hazardous materials

Klasa zagrożenia wodnego (WGK)

WGK 2

Temperatura zapłonu (°F)

Not applicable

Temperatura zapłonu (°C)

Not applicable

Środki ochrony indywidualnej

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

Certyfikaty analizy (CoA)

Poszukaj Certyfikaty analizy (CoA), wpisując numer partii/serii produktów. Numery serii i partii można znaleźć na etykiecie produktu po słowach „seria” lub „partia”.

Masz już ten produkt?

Dokumenty związane z niedawno zakupionymi produktami zostały zamieszczone w Bibliotece dokumentów.

Odwiedź Bibliotekę dokumentów

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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