Cyanine5 hydrazide

Cat. # Quantity Price Lead time
13070 1 mg $110.00 in stock
23070 5 mg $210.00 in stock
43070 25 mg $410.00 in stock
53070 50 mg $695.00 in stock
63070 100 mg $1190.00 in stock

Cyanine5 hydrazide is a reactive dye for the labeling of aldehydes and ketones, an analog of Cy5® hydrazide.

This dye reacts smoothly and nearly quantitatively with various carbonyl groups encountered in biomolecules. Examples are proteins subjected to oxidative stress, glycosylated proteins pre-activated by periodate oxidation (including antobodies), and oligonucleotides with aldehyde moieties.

Cyanine5 hydrazide replaces carbonyl-reactive Cy5®, Alexa Fluor 647, DyLight 649 dyes.

Cy5 absorbance and emission spectra

Cy5 absorbance and emission spectra

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Cyanine3 NHS ester minimal dye

Cyanine3 minimal dye for protein labeling.

General properties

Appearance: dark blue powder
Molecular weight: 569.61
CAS number: 1427705-31-4
Molecular formula: C32H42Cl2N4O
Solubility: moderate solubility in water, good in polar organic solvents (DMF, DMSO, alcohols)
Quality control: NMR 1H, HPLC-MS (95%)
Storage conditions: Storage: 24 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: 646
ε, L⋅mol−1⋅cm−1: 250000
Emission maximum, nm: 662
Fluorescence quantum yield: 0.2
CF260: 0.03
CF280: 0.04

Product citations

  1. Wang, J.; Johnson, A.G.; Lapointe, C.P.; Choi, J.; Prabhakar, A.; Chen, D.-H.; Petrov, A.N.; Puglisi, J.D. eIF5B gates the transition from translation initiation to elongation. Nature, 2019, 573, 605–608. doi: 10.1038/s41586-019-1561-0
  2. Boone, C.; Grove, R.; Adamcova, D.; Braga, C.; Adamec, J. Revealing oxidative damage to enzymes of carbohydrate metabolism in yeast: An integration of 2D DIGE, quantitative proteomics and bioinformatics. Proteomics, 2016, 16(13), 1889–1903. doi: 10.1002/pmic.201500546
  3. Yoshimura, T.; Harashima, M.; Kurogi, K.; Suiko, M.; Liu, M.-C.; Sakakibara, Y. A novel procedure for the assessment of the antioxidant capacity of food components. Analytical Biochemistry, 2016, 507, 7–12. doi: 10.1016/j.ab.2016.05.002
  4. Huang, J.; Smith, F.; Panizzi, J.R.; Goodwin, D.C.; Panizzi, P. Inactivation of myeloperoxidase by benzoic acid hydrazide. Archives of Biochemistry and Biophysics, 2015, 570, 14–22. doi: 10.1016/j.abb.2015.01.028
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