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考马斯亮蓝R250

    
高纯,65%

Coomassie brilliant blue R250

源叶
S19062 一键复制产品信息
6104-59-2
C45H44N3NaO7S2
825.97
MFCD00041762
考马斯亮兰R250;酸性蓝83;酸性艳蓝6B;考马斯亮蓝R;考马斯灿烂蓝;康美赛蓝R250
货号 规格 价格 上海 北京 武汉 南京 购买数量
S19062-10g 高纯,65% ¥50.00 >10 - 2 1
S19062-25g 高纯,65% ¥100.00 >10 1 - 2
S19062-100g 高纯,65% ¥240.00 >10 2 1 -
S19062-500g 高纯,65% ¥1000.00 >10 - - -
产品介绍 参考文献(32篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

不溶于冷水,微溶于热水呈艳红光蓝色,微溶于乙醇呈艳蓝色。遇浓硫酸呈橙红色。其水溶液加氢氧化钠呈紫色。

熔点: 174-180℃
外观: 暗波尔多红至暗紫棕色结晶粉末
储存条件: RT
用途: 本品仅供科研,不得用于其它用途。(以下用途仅供参考)用于检测电泳后的蛋白条带。 比萘酚蓝黑B(Naphthol Blue Black B)和溴酚(Bromophenol)灵敏5-10倍(能检测到胶基质上0.5μg/cm2 蛋白质)。
注意: 部分产品我司仅能提供部分信息,我司不保证所提供信息的权威性,仅供客户参考交流研究之用。

参考文献(32篇)

27. [IF=4.1] Guangming Liao et al."Covalent and non-covalent interaction of myofibrillar protein and cyanidin-3-O-glucoside: focus on structure, binding sites and in vitro digestion properties."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.10.1002/jsfa.12978 26. [IF=8.8] Hongxia Tan et al."pH-induced interaction mechanism of zearalenone with zein: Binding characteristics, conformational structure and intermolecular forces."FOOD CHEMISTRY.2024 Jan;:138595 25. [IF=6.1] Yisha Xie et al."Regulation of Protein Flexibility and Promoting the Cod Protein Gel Formation Using Ultrasound Treatment."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;XXXX(XXX):XXX-XXX 24. [IF=8.2] Huimin Shi et al."Advantages of photo-curable collagen-based cell-laden bioinks compared to methacrylated gelatin (GelMA) in digital light processing (DLP) and extrusion bioprinting."Materials Today Bio.10.1016/j.mtbio.2023.100799 23. [IF=8.8] Tingshi He et al."A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality."FOOD CHEMISTRY.10.1016/j.foodchem.2023.137642 22. [IF=7.968] Chengyu Nie et al."Comparison of ceramic microfiltration and ultrafiltration membranes for the clarification of simulated sebacic acid fermentation broth."Journal of Environmental Chemical Engineering.2023 Jun;11:109820 21. [IF=6.056] Shuai Chen et al."Inhibited digestion of lactoferrin - lactose complexes: Preparation, structural characterization and digestion behaviors."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Nov;:114141 20. [IF=9.231] Xiaoying Zhang et al."Structural properties and antioxidant activities of soybean protein hydrolysates produced by Lactobacillus delbrueckii subsp. bulgaricus cell envelope proteinase."FOOD CHEMISTRY.2023 Jun;410:135392 19. [IF=4.432] Jiangwen Liu et al."Effects of Fermented Green Tea Waste Extract Gels on Oxidative Damage in Short-Term Passive Smoking Mice."Gels.2022 Aug;8(8):461 18. [IF=7.425] Qianwen Yang et al."Fabrication of gel-like emulsions with γ-zein particles using microfluidization: Structure formation and rheological properties."FOOD RESEARCH INTERNATIONAL.2022 Aug;158:111514 17. [IF=4.952] Meng Wang et al."Thermomechanical behaviors and protein polymerization in bread dough modified by bran components and transglutaminase."Lwt Food Sci Technol. 2020 Nov;133:109894 16. [IF=6.119] Peng Jin et al."Efficient bioconversion of high-concentration D-fructose into D-mannose by a novel N-acyl-D-glucosamine 2-epimerase from Thermobifida halotolerans."Catal Sci Technol. 2021 Mar;11(5):1922-1930 15. [IF=7.514] Xiaoqing Ma et al."Structural characterization and stability analysis of phosphorylated nitrosohemoglobin."Food Chem. 2022 Mar;373:131475 14. [IF=7.514] Jing-Nan Ren et al."Extraction of orange pectin based on the interaction between sodium caseinate and pectin."Food Chem. 2019 Jun;283:265 13. 张兆云,周启萍,巩起福,赵保堂,尚琪,张志华,杨富民.“陇藜1号”藜麦籽实清蛋白提取工艺优化及抗氧化性测定[J].食品与发酵工业,2021,47(02):212-219. 12. 刘庆庆,黄河,罗宇柯,何玉鑫,袁永俊.pH偏移对花椒籽蛋白理化指标及乳化性能的影响[J].西华大学学报(自然科学版),2020,39(06):81-86. 11. 陈紫红,黄茂坤.斑点叉尾鮰鱼下脚料蛋白提取工艺的响应面法优化研究[J].通化师范学院学报,2021,42(02):70-75. 10. 黄亚明. 克氏原螯虾高温劣变机理及质构保护研究[D].湖北工业大学,2020. 9. 郭天赐, 赵石磊, 刘石生. 苦杏仁β-葡萄糖苷酶水解豆浆中大豆异黄酮的工艺研究[J]. 食品研究与开发, 2019(12). 8. 李思维, 赖凤羲, 王光强,等. 达瓦树胶的提取制备和分离纯化[J]. 食品与发酵科技, 2019, 055(004):52-58. 7. 陈一萌, 唐善虎, 李思宁,等. 超声波辅助木瓜蛋白酶及发酵处理对牦牛肉的理化和质构特性[J]. 食品与发酵工业, 2019(23). 6. 吴仪凡, 葛武鹏, 刘凯茹,等. 绵羊乳与其他乳种营养成分及乳清蛋白组分差异性分析[J]. 乳业科学与技术, 2019. 5. 张欣, 丁保淼, 江洪波. 大孔树脂对青鱼鱼糜漂洗水的吸附热力学研究[J]. 食品研究与开发, 2019, 40(04):51-54. 4. 江洪波, 丁保淼, 张欣. 大孔树脂对青鱼鱼糜漂洗水的吸附动力学[J]. 食品工业, 2019(6):203-206. 3. 孙靖辰. 超声处理提高米糠蛋白溶解性与乳化性的工艺研究[J]. 农产品加工, 2019, No.484(14):39-44+48. 2. 林洪斌, 方佳兴, 毕小朋,等. 郫县豆瓣甜瓣子发酵阶段蛋白质组分及降解规律研究[J]. 食品与发酵工业, 2020(13). 1. 赵琼, 王庭伊, 黄艾祥. 逐级盐析结合双水相法纯化贯筋藤凝乳酶[J]. 食品工业科技, 2020.

质检证书(COA)

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摩尔浓度计算器

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)

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