Functionalizations available for this glycan
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Oligosaccharide building blocks (12 products)
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DBCO (1 product)
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Thiol (1 product)
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Maleimide (1 product)
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Azide (2 products)
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Amine (4 products)
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Alkyne (3 products)
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Functionalized oligosaccharides (6 products)
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Biotin (3 products)
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Desthiobiotin (1 product)
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Fluorescein (1 product)
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Stearic chain (1 product)
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Oligosaccharides grafted on proteins (6 products)
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BSA (2 products)
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HSA (1 product)
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KLH (1 product)
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OVA (1 product)
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CRM197 (1 product)
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Glycan-based affinity column (2 products)
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Dual-functionalized oligosaccharides (3 products)
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Biotin and Fluorescein (1 product)
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Biotin and Stearic chain (1 product)
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Customizable dual functionalization (1 product)
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Oligosaccharides grafted on hydroxylated polyacrylamide (PAA) (6 products)
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PAA (1 product)
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PAA with Biotin (1 product)
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PAA with Fluorescein (1 product)
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PAA with Stearic chain (1 product)
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PAA with Biotin and Fluorescein (1 product)
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PAA with Fluorescein and Stearic chain (1 product)
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Mammalian oligosaccharides (1 product)
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Ganglioside oligosaccharides (1 product)
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- mail Customized functionalizations on request
GD1b Ganglioside oligosaccharide linked to biotin with cleavable linker (Linker-CLBT A)
Product code: GLY099-CLBT-A
Glycan structure: Galβ1-3GalNAcβ1-4(Neu5Acα2-8Neu5Acα2-3)Galβ1-4Glc-Cleavable linker - biotin
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Cleavage Procedure: Perform cleavage by incubating the molecule in an aqueous 0.2 M hydroxylamine solution at pH 7 for 3 hours at 45°C. According to the literature, these conditions do not denature proteins.
Safety Precautions: Handle hydroxylamine and its solutions with caution due to their toxicity. This procedure must be performed by trained personnel following appropriate safety guidelines.
Safety Precautions: Handle hydroxylamine and its solutions with caution due to their toxicity. This procedure must be performed by trained personnel following appropriate safety guidelines.
Chemical formula: C78 H119 N7 O42 S1 Na2
Molecular weight: 1904,85
Laboratory reagent for research and development only. Not for human or animal use.
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