Horseradish peroxidase (HRP) is a 40kD protein that catalyzes the oxidation of substrates by hydrogen peroxide, resulting in a colored or fluorescent product or release of light as a byproduct of the reaction. It is most commonly used for blotting, immunoassays and immunohistochemistry methods. Maackia amurensis Lectin (MAA/MAL I) is conjugated to HRP at an appropriate ratio to provide optimal staining characteristics. Source: Amur maackia Blood Specificity: Non-specific Sugar Specificity: Siaalpha2-3Galbeta1-4GlcNAc Inhibitory Carbohydrate: Lactose Divalent Ions: None Required Storage and Stability: May be stored at 4C for short-term only. Aliquot to avoid repeated freezing and thawing. Store at -20C. Aliquots are stable for 6 months after receipt at -20C. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. Labeled with horseradish peroxidase (HRP). Sodium azide is a potent inhibitor of peroxidase and should not be added to HRP conjugates.
Purity:
Highly Purified
Form:
Supplied as a liquid in PBS, 0.02% thimerosal. Labeled with horseradish peroxidase (HRP).
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