2022 Hot Sale with High Quality Tween Series

• Type: Pharmaceutical Intermediates
• Appearance: Liquid
• Quality: Industrial
• Colour: Yellow
• Property: Protect The Structure of The Protein
• Transport Package: Barreled
• Model NO.: Tween
• Specification: 200kg
• Origin: China
• Production Capacity: 50000 Buckets/Months

Product Description

Introduction:
Tween is a mixture of polyoxyethylene sorbitan monolaurate and a portion of polyoxyethylene bissorbitan monolaurate.
Function and use: It is the condensate of Span (Span, sorbitol fatty acid ester) and ethylene oxide. Because there are more hydrophilic groups - polyoxyethylene in its molecule, it has strong hydrophilicity. For a non-ionic detergent. It is often used as an oil-in-water (O/W) emulsifier; it can be used in combination with other emulsifiers such as sodium lauryl sulfate or Span to increase the stability of the emulsion. It can also be used as a solubilizer for certain drugs.
Property:
(1) It has hemolytic effect, and Tween-80 has the weakest effect. (2) The aqueous solution can be turbid after heating, and clear after cooling, without affecting the quality. (3) It can interfere with the effect of bacteriostatic agents in solution.
Tween-20 has the function of renaturing antigen, which can improve the specific recognition ability. When doing western blots, blocking unbound sites on the membrane with an inert protein or non-ionic detergent can reduce nonspecific binding of the antibody. The blocking agent should block all unbound sites without replacing the target protein on the membrane, without binding epitopes of the target protein, and without cross-reacting with antibodies or detection reagents. The most common blocking agents are BSA, nonfat dry milk, casein, gelatin.
Tween and the same type of Triton X-1OO (polyethylene glycol octyl phenyl ether) non-ionic detergent do not destroy the structure of the protein when emulsified, which can reduce the damage to the original interaction between the proteins . Ionic detergents such as SDS disrupt the structure of proteins.