Tris-Glycine Transfer Buffer (Powder)

Product Information

Product Description/Introduction

Tris-Glycine Transfer Buffer is suitable for wet or semi-dry transfer in Western-Blot experiments. The powder is fine, dissolves quickly, and is easy to use. The main components of this product are 20 mM Tris, 192 mM glycine, pH 8.2-8.6@25.
 

Shipping Conditions

Ship and store at room temperature, valid for 24 months.

Assay Protocol/Procedures

1. Dissolve each package of dry buffer in 800 mL of water, then add 200 mL of methanol (which can be replaced by ethanol) and mix thoroughly.

2. For conventional small to medium molecular weight proteins (25-70 kDa), the recommended conditions for membrane transfer are 300 mA for about 30 min.

3. For conventional large molecular weight proteins, the membrane transfer time can be extended as appropriate, with a recommended transfer time of 300 mA for 45-60 min.

4. For small molecular weight proteins below 20 kDa, it is recommended to use a smaller pore size of 0.22 μm PVDF membrane with 200 mA for 20-25 min or 300 mA for 15-20 min. The methanol content (which can be replaced by ethanol) can also be increased to 25% to enhance the fixation of small molecular proteins in the gel.

5. For proteins with particularly large molecular weight, it is recommended to extend the transmembrane time to 300 mA for 60-90 min or longer, and an appropriate amount of SDS can be added to the transmembrane solution to the final concentration of about 0.025-0.1 to enhance the release of proteins from the gel. At the same time, due to the long transfer time, attention should be paid to the effect of the cooling module, a new cooling module can be replaced halfway if necessary.

Note

1.  Please use as soon as possible after dissolving.

2. Transmembrane Buffer is not recommended for recycling and should be discarded promptly if it appears light brown or yellowish brown after recycling.

3.  For your safety and health, please wear safety glasses, gloves, or protective clothing.

For Research Use Only!

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