推薦產品
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)
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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相關類別
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)
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
相關產品
產品號碼
描述
訂價
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)
輸入產品批次/批號來搜索 分析證明 (COA)。在產品’s標籤上找到批次和批號,寫有 ‘Lot’或‘Batch’.。
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
Thermal denaturation of pea globulins (Pisum sativum L.)-molecular interactions leading to heat-induced protein aggregation.
Journal of Agricultural and Food Chemistry, 61, 1196-1204 (2013)
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
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)
Hemp (Cannabis sativa L.) Protein Extraction Conditions Affect Extraction Yield and Protein Quality.
Journal of food science, 84(12), 3682-3690 (2019-11-07)
The purpose of this paper was to study the extraction conditions of hemp proteins from undelipidated press-cakes. The effects of different hydration conditions on protein recovery yield and polypeptide profile were evaluated: pH (2 to 12), ionic strength (0 to
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