Cyanine3 NHS ester minimal dye

Cat. # Quantity Price Lead time
1B041 5 nmol $85.00 in stock
2B041 10 nmol $140.00 in stock
3B041 25 nmol $210.00 in stock

Cyanine3 NHS ester dye for protein labeling, and analog of Cy3® minimal dye.

This reagent is specially quantified - each package contains specified amount of NHS ester with quantity variation within 10%.

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Sulfo-Cyanine5.5 NHS ester

Water soluble, sulfonated, far-red sulfo-Cyanine5.5 dye in the form of NHS ester.

Cyanine3 carboxylic acid

Free Cyanine3 carboxylic acid.

Cyanine5 NHS ester

Amine-reactive Cyanine5 activated ester for the labeling of proteins, peptides, and other molecules.

General properties

Appearance: red solid
Quality control: NMR 1H, HPLC-MS, functional testing
Storage conditions: Storage: 12 months after receival at -20°C in the dark. Transportation: at room temperature for up to 3 weeks. Avoid prolonged exposure to light. Desiccate.
MSDS: Download
Product specifications

Spectral properties

Excitation maximum, nm: 555
Emission maximum, nm: 570
CF260: 0.04
CF280: 0.09

Product citations

  1. Mildažienė, Vida and Aleknavičiūtė, V.; Žūkienė, R.; Paužaitė, G.; Naučienė, Z.; Filatova, I.; Lyushkevich, V.; Haimi, P.; Tamošiūnė, I.; Baniulis, D. Treatment of Common Sunflower (Helianthus annus L.) Seeds with Radio-frequency Electromagnetic Field and Cold Plasma Induces Changes in Seed Phytohormone Balance, Seedling Development and Leaf Protein Expression. Scientific Reports, 2019, 9, 6437. doi: 10.1038/s41598-019-42893-5
  2. Simon, Á.; Gulyás, G.; Mészár, Z.; Bhide, M.; Oláh, J.; Bai, P.; Csősz, É.; Jávor, A.; Komlósi, I.; Remenyik, J.; Czeglédi, L. Proteomics alterations in chicken jejunum caused by 24 h fasting. PeerJ, 2019, 7, e6588. doi: 10.7717/peerj.6588
  3. Laberge, A.; Ayoub, A.; Arif, S.; Larochelle, S.; Garnier, A.; Moulin, V.J. α-2-Macroglobulin induces the shedding of microvesicles from cutaneous wound myofibroblasts. Journal of Cellular Physiology, 2019, 234(7), 11369–11379. doi: 10.1002/jcp.27794
  4. Malheiros, J.M.; Braga, C.P.; Grove, R.A.; Ribeiro, F.A.; Calkins, C.R.; Adamec, J.; Chardulo, L.A.L. Influence of oxidative damage to proteins on meat tenderness using a proteomics approach. Meat Science, 2019, 148, 64–71. doi: 10.1016/j.meatsci.2018.08.016
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