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 II) is conjugated to HRP at an appropriate ratio to provide optimal staining characteristics. Source: Amur maackia Carbohydrate Specificity: a2-3 linked sialic acids Inhibitory Carbohydrate: a2-6 sialullactose Mitogenic Activity: Yes Divalent Ions: None Required Storage and Stability: Store product at 4C if to be used immediately within two weeks. For long-term storage, aliquot to avoid repeated freezing and thawing and store at -20C. Aliquots are stable at -20C for 6 months after receipt. Dilute required amount only prior to immediate use. Further dilutions can be made in assay buffer. Note: Sodium azide is a potent inhibitor of peroxidase and should not be added to HRP conjugates. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap.
Form:
Supplied as a liquid in 10mM HEPES, 150mM sodium chloride, 005mM CaCl, 0.05mM MnCl, 1% BSA. Labeled with Horseradish peroxidase (HRP).
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