相关产品推荐更多 >
万千商家帮你免费找货
0 人在求购买到急需产品
相关阅读
细胞污染识别与处理全攻略:5 种常见类型+关键误区Cytoscape 教程来了!快速实现顶刊同款通路网络图五大应用案例:Mustang Q 膜层析应用全解析1 个小工具,一次性搞定流程图、质粒图谱和信号通路图- 详细信息
- 文献和实验
- 技术资料
- 库存:
大量
- 英文名:
Anti-V5 Affinity Gel
- 保质期:
一年
- 供应商:
翌圣生物科技(上海)股份有限公司
- 保存条件:
-20度
- 规格:
1 mL(20588ES03)/5 mL(20588ES08)/25 mL(20588ES25)/100 mL(20588ES60)
| 规格: | 1 mL(20588ES03) | 产品价格: | ¥4138 |
|---|---|---|---|
| 规格: | 5 mL(20588ES08) | 产品价格: | ¥13068 |
| 规格: | 25 mL(20588ES25) | 产品价格: | ¥59648 |
| 规格: | 100 mL(20588ES60) | 产品价格: | ¥189756 |
产品描述:
Anti-V5 Affinity Gel(Anit-V5亲和纯化凝胶)由高质量的鼠源 IgG2b单克隆抗体与Sepharose 4B gel通过供价偶联制备,本产品具有较高的V5标签融合蛋白加载容量(至少为0.5 mg protein/mL凝胶),杂蛋白非特异结合少,可用于带有V5标签的融合蛋白免疫沉淀(IP)和纯化。
推荐使用量:每500 μL蛋白粗体液需使用5 μL凝胶。
翌圣Anti-V5亲和纯化凝胶储存在保护液(10 mM Na3PO4,150 mM NaCl,50%甘油,pH 7.4,含有0.02%(w/v)NaN₃)中,凝胶和保护液的比例为1:1,我司产品规格为实际凝胶的体积。
产品特色:
| 克隆号(Clone) | 10B5 |
| 亚型(Isotype) | Mouse IgG1 |
| 纯化方法(Purity) | Protein A |
| 抗体浓度(Antibody Concentration) | 7.5 g抗体/L凝胶 |
| 应用(Application) | 蛋白纯化,免疫沉淀(IP) |
| 蛋白结合量(Protein) | ≥0.5 mg蛋白/mL凝胶 |
| 储存缓冲液(Buffer) | 10 mM Na3PO4,150 mM NaCl,50%甘油,pH 7.4,含有0.02%(w/v)NaN₃ |
储存条件:
冰袋运输。未开封的产品在-20℃下可稳定保存1年。禁止在不含甘油的溶液中冻存!
风险提示:丁香通仅作为第三方平台,为商家信息发布提供平台空间。用户咨询产品时请注意保护个人信息及财产安全,合理判断,谨慎选购商品,商家和用户对交易行为负责。对于医疗器械类产品,请先查证核实企业经营资质和医疗器械产品注册证情况。
文献和实验Anti-DYKDDDDK tag (L5) Affinity Gel
or 0.22µm filter to prepare for L5 purification. Part II. Resin Preparation 1. Thoroughly suspend the resin by gentle inversion until the bottle of Anti- DYKDDDDK-tag (L5) affinity gel is a uniform suspension of gel beads. Transfer
Capillary Affinity Gel Electrophoresis
Many human genetic diseases are caused by small alterations in DNA sequence of specific gene(s) (1 ,2 . Many different types of DNA mutations and polymorphisms are found to contribute to the alterations in the DNA sequence of disease
Partial proteolysis with Staph. aureus V8 protease
containing the mercaptoethanol. Otherwise there is no way to know whether there is too much, or too little mercaptoethanol in the solutions. Both extremes are a problem. If you have too little ME, the protein won't come out of the gel












