QBD10931

m-dPEG^®₃₆-MAL

>95% (HPLC)

• Sinonimo/i: mPEG₃₆-MAL, mPEG-maleimide, mPEG₁₅₀₀-maleimide, mPEG₃₆-maleimide
• Formula empirica (notazione di Hill): C₈₀H₁₅₄N₂O₃₉
• Peso molecolare: 1768.07
• Numero MDL: MFCD21363231
• Codice UNSPSC: 12352200
• NACRES: NA.22

Proprietà

• Saggio: >95% (HPLC)
• Stato: solid or viscous liquid
• Impiego in reazioni chimiche: reaction type: Pegylations
• Architettura del polimero: shape: linear; functionality: monofunctional
• Condizioni di spedizione: ambient
• Temperatura di conservazione: −20°C
• Stringa SMILE: N1(C(=O)C=CC1=O)CCC(=O)NCCOCCOCCOCCOCCOCCOCCOCCOCCOCCOCCOCCOCCOCCOCCOCCOCCOCCOCCOCCOCCOCCOCCOCCOCCOCCOCCOCCOCCOCCOCCOCCOCCOCCOCCOCCOC
• InChI: 1S/C80H154N2O39/c1-86-8-9-88-12-13-90-16-17-92-20-21-94-24-25-96-28-29-98-32-33-100-36-37-102-40-41-104-44-45-106-48-49-108-52-53-110-56-57-112-60-61-114-64-65-116-68-69-118-72-73-120-76-77-121-75-74-119-71-70-117-67-66-115-63-62-113-59-58-111-55-54-109-5; LVODUJCWJYAVKH-UHFFFAOYSA-N

Descrizione

Caratteristiche e vantaggi

m-dPEG₃₆-MAL is a methyl-terminated, thiol-reactive, monodispersed PEGylation product designed for surface and biomolecule modification. This single molecular weight PEG reagent has a discrete chain length of 116 atoms spanning a distance of 132.4 Å. One end of the molecule terminates in a maleimido-propionic acid group, which is conjugated to the dPEG spacer by an amide bond. The maleimide moiety reacts with sulfhydryls to form a thioether bond. dPEG₃₆ is a monodisperse equivalent of the polymeric PEG₁₅₀₀. Modification of cysteine residues on peptides, proteins, and other sulfhydryl-containing molecules with m-dPEG₃₆-MAL will increase hydrophilicity and decrease immunogenicity.

Note legali

Products Protected under U.S. Patent #s 7,888,536 & 8,637,711 and European Patent #s 1,594,440 & 2,750,681

dPEG is a registered trademark of Quanta BioDesign

Informazioni sulla sicurezza

• Codice della classe di stoccaggio: 11 - Combustible Solids
• Classe di pericolosità dell'acqua (WGK): WGK 3
• Punto d’infiammabilità (°F): Not applicable
• Punto d’infiammabilità (°C): Not applicable