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Prestained Protein Marker

  • Blue Plus<sup>®</sup> II Protein Marker (14-120 kDa)
Blue Plus<sup>®</sup> II Protein Marker (14-120 kDa)

Blue Plus® II Protein Marker (14-120 kDa)

  • Product Introduction
  • Manual Download
  • References


Blue Plus® II Protein Marker is composed of eight prestained proteins ranging from 14 to 120 kDa. The proteins of 50 kDa and 120 kDa bands are covalently coupled to orange dye. The protein of 14 kDa band is covalently coupled to yellow dye. The other five bands are covalently coupled to blue dye. This prestained protein marker is designed for monitoring the electrophoresis and membrane transfer.


• Five blue bands, two orange bands and one yellow band.

• MW range from 14 to 120 kDa.

• Ready-to-use format, direct load on gels without heating.


about 2 μg/5 μl for each band.

Storage buffer

100 mM Tris-HCl (pH 6.8), 5 mM EDTA, 10 mM DTT, 10% Glycerol, 1% SDS, 0.01% phenol red


at -20°C for two years

Literature Journal IF Author Date Link
Immunoproteomic identification of immunogenic proteins in Cronobacter sakazakii strain BAA-894 Applied Microbiology and Biotechnology 3.689 Wang J, et al. Key Laboratory of Food Nutrition a 2013 Mar The original link
A simple strategy for extracellular production of CotA laccase in Escherichia coli and decolorization of simulated textile effluent by recombinant laccase Applied Microbiology and Biotechnology 3.3759 Tian-Nyu Wang,et al. 2017Jan The original link
Engineering T. naphthophila -Glucosidase for Enhanced Synthesis of Galactooligosaccharides by site-directed mutagenesis Biochemical Engineering Journal 2.8919 Jingwen Yang,et al. 2017Nov The original link
Cloning, purification and characterization of a thermostable β-galactosidase from Thermotoga naphthophila RUK-10 Process Biochemistry 2.414 Fansi Kong, et al. Key Laboratory for Molecular En 2014 May The original link
A Sensitive Sandwich ELISA for the Rapid Detection of Mung Bean Protein: Development and Evaluation of the Effect of Thermal Processing on Detection Food Analytical Methods 1.969 Yan Zhang, et al. Key Laboratory of Food Nutritio 2014 Jul The original link