![SMOBIO/[PM2700] ExcelBand™ 3-color Broad Range Protein Marker (3.5-245 kDa), 250 μl x 2/3.5-245 kDa), 250 μl x 2</span>
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Description
The PM2700 ExcelBand™ 3-color Broad Range Protein Marker is a ready-to-use three-color protein standard with 13 pre-stained proteins covering a wide range of molecular weights from 5 to 245 kDa in Tris-Glycine buffer (3.5 kDa to 235 kDa in Bis-Tris (MOPS) buffer and Bis-Tris (MES) buffer). Proteins are covalently coupled with a blue chromophore except for two reference bands (one green and one red band at 25 kDa and 75 kDa, respectively) when separated on SDS-PAGE (Tris-Glycine buffer). The PM2700 ExcelBand™ 3-color Broad Range Protein Marker is designed for monitoring protein separation during SDS-polyacrylamide gel electrophoresis, verification of Western transfer efficiency on membranes (PVDF, nylon, or nitrocellulose) and for approximating the size of proteins.
Features
Ready-to-use — Premixed with a loading buffer for direct loading, no need to boil.
Two reference bands — 75 kDa (red) and 25 kDa (green)
Contents
Approximately 0.1~0.4 mg/ml of each protein in the buffer (20 mM Tris-phosphate (pH 7.5), 2% SDS, 0.2 mM DTT, 3.6 M urea, and 15% (v/v) glycerol).
Quality Control
Under suggested conditions, PM2700 ExcelBand™ 3-color Broad Range Protein Marker resolves 13 major bands in SDS-PAGE (Bis-Tris gel, MES buffer) and after Western blotting to nitrocellulose membrane.
Storage
4°C for 3 months-20°C for 24 months
Specification
Cat. No. | PM2700 |
Series Name | ExcelBand™ |
Product Size | 2 x 250 μl |
MW Range | 5 – 245 kDa |
Band Number | 13 |
Band Color | Red/Green/Blue |
Markered Bands | 25, 75 kDa |
Manual
Manual_PM2700_ExcelBand™ 3-color Broad Range Protein Marker
SDS
SDS_PM2700
Migration patterns and approximate MWs (kDa)
Why are there contrasting results in molecular weights after using different brands of protein markers?
A.Different proteins even with similar molecular weights would exhibit apparent disparity from the resulting SDS PAGE due to the difference in the composition of the protein’s amino acids (e.g. gelatin). The reason for the disparity is due to the amino acids composition that affects the binding of the protein and SDS. Therefore, we can say that protein marker is a handy tool to estimate molecular weight, but there is no absolute molecular weight standard.
B.While running SDS-PAGE, protein mobility can be affected by the composition of the buffer used, gel percentage, the voltage used, running time, as well as if there is a pre-run.
C.Another recommendation for high molecular weight proteins is to prolong the running time to clarify the relative location of bands.
Protein marker Retention Period: Mentioned -20°C and over 2 years. Is it available for 30 months or 36 months? Have you tested this period?
Yes, we have tested our PM2700. The results showed that the PM2700 is stable at -20℃ for at least two years. It has also shown strong performance for more than 36 months under our careful storage. However, we must only suggest a 2 year retention period for the following reasons: There may be a variation in the environment in storage, and improper use may lead to accumulated damage to the proteins and therefore reduce its retention period.
How many times of freezing and thawing are available for protein markers? If it uses 5 μL per load, would the total usage quantity be 50 times x 2 (250 μL x 2 tube)?
Yes, 100 uses (5 μL each time) can be expected if freezing and thawing are conducted carefully and properly at the appropriate temperature. Before each use, make sure the protein marker is thoroughly thawed.
Do you have data comparison for protein molecular weight’s precision with other protein markers?
Yes. Usually, pre-stained marker is written on “estimated molecular weight” for caution. It is known that the analysis of protein size by an SDS-PAGE is only for “estimation” because of the intrinsic variation of amino acid composition in all proteins including stained and non-stained ones. For example, a protein which is highly hydrophilic might show a particular higher position in the SDS-PAGE analysis when compared to a hydrophobic one. We did compare the migration patterns of SMOBIO’s Protein Markers with other brands, and we concluded that it was difficult to define “precision” due to the reasons mentioned above. Therefore, in the product description, we suggest our users to calibrate the MW against their interested proteins. Although it is impossible to define "precision" for molecular weight of proteins in SDS-PAGE, we did compare the migration pattern of pre-stained markers with unstained protein marker (Invitrogen MARK12) for calibration. It is concluded that the estimated molecular weight of SMOBIO’s pre-stained marker shows a curve matching well with that of unstained native proteins (MARK12), representing a good estimation of the MW of each pre-stained protein in the SDS-PAGE analysis.
Will SMOBIO’s Protein Markers/Ladder be washed out during Western blotting process?
SMOBIO’s Protein Markers/Ladder will be only slightly washed out during Western blotting process. However, the excess of Tween-20 (more than 0.2%) in washing buffer will affect SMOBIO’s Protein Markers/Ladder on the transfer membrane.
Here are suggestions for Western blotting process:1. Transfer SMOBIO’s Protein Markers/Ladder to membrane with transfer buffer containing 20% methanol to fix SMOBIO’s Protein Markers/Ladder on membrane. 2. Wash membrane with PBS or TBS containing less than 0.1% Tween-20.
Will SMOBIO’s Protein Markers/Ladder be affected by the stripping/deprobing process with the presence of β-Mercaptoethanol (β-ME)?
In normal circumstances, the presence of βME during the stripping/deprobing process will only slightly affect SMOBIO’s Protein Markers/Ladder. However, the presence of Tween-20 on PVDF membrane during the stripping/deprobing process has adverse effects on SMOBIO’s Protein Markers/Ladder.
Here are suggestions for Western stripping/deprobing process:
1. Wash the PVDF membrane in methanol for 5~10 minutes prior to the stripping/deprobing process to mitigate the adverse effect of Tween-20.2. Recommended stripping buffer (for 1 L): 15 g glycine, 1 g SDS, 10 mL Tween 20. Dissolve in 800 mL distilled water. Adjust pH to 2.2 Bring volume up to 1 L with distilled waterUnraveling the novel effects of aroma from small molecules in preventing hen egg white lysozyme amyloid fibril formation
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ExcelBand™ Protein Markers
Ready-to-use— premixed with a loading buffer for direct loading, no need to boil
Broad range— 310 kDa to 5 kDa
Pre-stained bands — for monitoring protein separation during electrophoresis and Western blotting transferring efficiency on membrane
Enhanced bands— for quick reference
YesBlot™ Western Marker I
Ready-to-use — no need of mixing or heating before sample loading
Direct visualization — 10 IgG-binding proteins for direct visualization on Western blots
Pre-stained bands — 4 pre-stained proteins for monitoring protein separation during electrophoresis and Western blotting transferring efficiency on membrane
Wide range — 10 clear bands from 15 to 200 kDa for size estimation
Quick reference — two enhanced bands (30 and 80 kDa)
Q-PAGE™ Precast Gels
User-friendly gel cassette:
Numbered and framed wells for sample loading
Labeled warning sign and green tape as reminder
Enhanced gel performance:
Enhanced gel electrophoresis speed
Better band separation
Stable for shipping at ambient temperature
Easy compatibility:
Available as homogeneous and adjusted gradient gels for a wide range of protein separation.
Compatible with most popular protein electrophoresis systems
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许多食品属于乳胶体（冰淇淋、豆奶），蛋白质成分在稳定这些胶态体系中通常起着重要的作用。天然乳胶体靠脂肪球“这种“膜”由三酰甘油、磷脂、不溶性脂蛋白和可溶性蛋白的连续吸附层所构成。蛋白质一般对水/油（W/O）型乳胶液的稳定性较差。这可能是因为大多数蛋白质的强亲水性使大量被吸附的蛋白质分子位于界面的水相一侧。蛋白质的表面活性不仅与蛋白质中氨基酸的组成、结构、立体构象、分子中极性和非极性残基的分布与比例，二硫键的数目与交联，以及分子的大小、形状和柔顺性等内在因素有关，而且与外界因素，甚至加工操作有关。凡是能影响蛋白质构象和亲水性与疏水性的环境因素，诸如pH、温度、离子强度和盐的种类、界面的组成、蛋白质浓度、糖类和低分子量表面活性剂，能量的输入，甚至形成界面加工的容器和操作顺序等，都将影响蛋白质的表面活性。
2．起泡性
食品泡沫通常是气泡在连续的液相或含可溶性表面活性剂的半固相中形成的分散体系。种类繁多的泡沫其质地大小不同，例如蛋白质酥皮、蛋糕、棉花糖和某些其他糖果产品、点心顶端配料、冰淇淋、蛋奶酥、啤酒泡沫、奶油冻和面包等。大多数情况下，气体是空气或CO2，连续相是含蛋白质的水溶液或悬浊液。某些食品泡沫是很复杂的胶态体系，例如冰淇淋中存在分散的和群集的脂肪球（多数是固体）、乳胶体（或悬浊液）、分散的冰晶悬浮体，多糖凝胶、糖和蛋白质的浓缩溶液以及空气气泡。各种泡沫的气泡大小不相同，直径从1微米到几cm不等，气泡的大小取决于多种因素，例如，液相的表面张力和粘度、输入的能量，分布均匀的细微气泡可以使食品产生稠性、细腻和松软性，提高分散性和风味感。
3.凝胶性
变性的蛋白质分子聚集并形成有序的蛋白质网络结构过程称为胶凝作用。胶凝是蛋白 质的重要功能性质，在许多食品的制备中起着主要作用，包括各种乳品、果冻、凝结蛋白、明胶凝胶、各种加热的碎肉或鱼制品、大豆蛋白质凝胶、膨化或喷丝的组织化植物蛋白和面包面团的制作等，中国人喜爱的豆腐食品，就是大豆蛋白胶凝作用的产物。蛋白质胶凝作用不仅可用来形成固态粘弹性凝胶，而且还能增稠，提高吸水性和颗粒粘结、乳状液或泡沫的稳定性。
4．溶解度
大豆蛋白质在溶解状态下才能发挥其在食品体系中的功能特性。大豆蛋白质的溶解度是指大豆蛋白质以胶体的形式分散到水中的能力。蛋白质分子的极性表面和所带的净电荷有助于分散体系的稳定。大豆蛋白质的溶解度可以用可溶性氮指数(NSI)和蛋白质分散度指数(PDI)两种方法表示。影响大豆蛋白质溶解度的因素主要包括温度、pH和无机盐。
明胶与干酪素都是蛋白质类，其分子结构同属氨基酸，但前者比后者价格便宜很多，而且在我国的产盆很大，因此具有代替干酪素做涂料胶粘剂的可能性。
不知道你想做什么产品？
具体的反应条件会影响作出的产品
指在光、热、高能辐射、机械力、超声波和交联剂等作用下，大分子链间通过化学键联结起来，形成网状或体形结构高分子的过程。橡胶的硫化、不饱和树脂的交联、环氧树脂的熟化等都是化学交联的例子。通过化学交联可改善聚合物的性能。如聚乙烯的化学交联可提高其强度和耐热性，又如皮革的鞣制过程是利用其蛋白质分子与甲醛作用，生成交联桥，以至失去溶解性。
1.用这个人类膜蛋白c端末短肽（14个残基，478-492）偶联KLH生产的兔多克隆抗体（abcam公司产品）
2.用大鼠的同源膜蛋白c端（具体哪一段不清楚）生产的兔多克隆抗体（abcam公司产品），我比对过人和大鼠的这个膜蛋白，同源性很高，c端完全一样（这里也很困惑公司为什么说是大鼠来源的）
3.用这个人类膜蛋白两个跨膜区之间的一个loop环序列（42个残基，218-260）生产的兔多克隆抗体（santa公司产品）
这三个抗体理论上来讲哪个更好些呢？请有经验的大虾给予指点！
另：我听说abcam的抗体比santa好，是吗？
在线等，急！
