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Key Documents

S8445

Sigma-Aldrich

SigmaMarker

wide range, mol wt 6,500-200,000 Da

同義詞:

protein markers, protein standards

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About This Item

MDL號碼:
分類程式碼代碼:
41105337
NACRES:
NA.25

品質等級

形狀

lyophilized powder

用途

sufficient for 10-20 large gels (16 × 18 cm)
sufficient for 20-30 mini-gels (10 × 10 cm)
1 vial sufficient for 50-100 PhastGels

分子量

6,500-200,000 Da

儲存溫度

2-8°C

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應用

SigmaMarkers设计用于Laemmli SDS-PAGE、PhastSystem (Pharmacia) 、以及Schagger和von Jagow 的SDS-PAGE(三甲基甘氨酸)。 SigmaMarkers涵盖大多数蛋白质或其亚基共有的分子量范围。宽、高和低范围分子量标准品与样品缓冲液一起冻干,便于用去离子水溶解后即可使用。该分子量标准品已经过配制,可在电泳和考马斯蓝染色后产生大致相等强度的明确条带分布。
SigmaMarker已被用作十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)中的蛋白质分子量标准。

其他說明

蛋白质(分子量)
抑肽酶,牛肺(6,500)
α -乳清蛋白,牛奶(14,200)
胰蛋白酶抑制剂,大豆(20,000)
胰蛋白酶原,牛胰腺(24,000)
碳酸酐酶,牛红细胞(29,000)
甘油醛-3-磷酸脱氢酶,兔肌肉(36,000)
卵清蛋白,鸡蛋(45,000)
谷氨酸脱氢酶,牛肝(55,000)
白蛋白,牛血清(66,000)
磷酸化酶B,兔肌肉(97,000)
β-半乳糖苷,大肠杆菌 (116000)
肌球蛋白,猪心脏(200,000)
通过考马斯蓝染色可产生12个蛋白质条带。

重構

用100 μl去离子水进行溶解,可得到含有2-3.5mg蛋白质/ml的62mM Tris-HCl(pH6.8),1mM EDTA,4%蔗糖,10mM TCEP,2%SDS和0.01%溴酚蓝的溶液。

法律資訊

SigmaMarker is a trademark of Sigma-Aldrich Co. LLC

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產品號碼
描述
訂價

象形圖

Health hazard

訊號詞

Danger

危險分類

Eye Irrit. 2 - Resp. Sens. 1 - Skin Irrit. 2 - Skin Sens. 1

儲存類別代碼

11 - Combustible Solids

水污染物質分類(WGK)

WGK 3

閃點(°F)

Not applicable

閃點(°C)

Not applicable

個人防護裝備

dust mask type N95 (US), Eyeshields, Faceshields, Gloves


分析證明 (COA)

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I Berrazaga et al.
Journal of dairy science, 102(2), 1066-1082 (2018-11-26)
Food formulation and process conditions can indirectly influence AA digestibility and bioavailability. Here we investigated the effects of formulation and process conditions used in the manufacture of novel blended dairy gels (called "mixed gels" here) containing fava bean (Vicia faba)
Mehtap Çelik et al.
Journal of food science and technology, 56(6), 3023-3032 (2019-06-18)
The aims of this research were to examine the effect of pH on extraction of proteins from sour cherry (Prunus cerasus L.) kernels, and to investigate the functional properties of the resulting protein concentrate. The optimum pH values for the
Thermal denaturation of pea globulins (Pisum sativum L.)-molecular interactions leading to heat-induced protein aggregation.
Mession JL, et al.
Journal of Agricultural and Food Chemistry, 61, 1196-1204 (2013)
Blanca Areli Mondaca-Navarro et al.
Journal of the science of food and agriculture, 100(7), 3228-3235 (2020-02-29)
Protein glycation by Maillard reaction is commonly used to improve the functional and bioactive properties of food proteins. It is also known that this glycation method can be accelerated by heat without the need for chemical reagents that could be
Natalia Bourguignon et al.
Ecotoxicology and environmental safety, 175, 19-28 (2019-03-18)
In the present study the polycyclic aromatic hydrocarbon removal and metabolic adaptation of Amycolatopsis tucumanensis DSM 45259 were investigated. Analysis of one-dimensional gel electrophoresis of crude cell extracts revealed differential synthesis of proteins which were identified by MALDI-TOF. To elucidate

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