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Agarose is a polysaccharide that is isolated. It is purified from agar or agar-bearing marine algae. It is a natural polymer made up of alternating β-D-galactose and 3,6-anhydro-L-galactose units of agarose in its chemical structure.
The linear agarose polymer prepares chains that further create fibers that are flexible. All of these form a web of channels with diameters from 50 nm to 200 nm, depending on the amount of agarose used.
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Types Of Agarose:
Read about the types of agarose below:
Molecular biology agarose: It is a general-purpose agarose that comes with a high exclusion limit. It is a type of agarose that has high gel strength. It is easy to handle at low percentages.
Low-melt agarose: It is used for low-melt agarose for preparative electrophoresis. It is suitable for in-gel applications. Ligation, PCR, restriction enzyme digestion, transformation, and sequencing, to name a few.
PCR agarose: This high-strength agarose creates gels that are easy to handle and remain flexible even at high gel percentages, reducing the risk of cracking or breaking. The gelation temperature is 40°C.
Low-range ultra agarose: It provides resolution of primers and small PCR products at lower concentrations than standard agarose, avoiding the need to use polyacrylamide.
Megabase agarose: This agarose comes with a very high gel strength, high electrophoretic mobility, and high exclusion limit. It is the best choice for clamped homogeneous electric field (CHEF) and field-inversion gel electrophoresis (FIGE) applications.
Pulsed-field agarose: Pulsed-field gel electrophoresis (PFGE) separates large DNA fragments. Although gels cast with this agarose have longer PFGE run times than with megabase agarose, running conditions for this agarose are a preset, selectable protocol for the system auto-algorithm. The separation range of this agarose is 1 kb to 2 Mb.
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