Vicia faba (VFA) (HRP)

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. Vicia faba Lectin (VFA) is conjugated to HRP at an appropriate ratio to provide optimal staining characteristics.||Source:|Fava bean||Blood Specificity:|Neuraminidase: Non-specific||Sugar Specificity:|Mannose||Inhibitory Carbohydrate:|Mannose > Glucose > N-Acetylglucosamine||Storage and Stability:|May be stored at 4°C for short-term only. Aliquot to avoid repeated freezing and thawing. Store at -20°C. Aliquots are stable for 6 months after receipt at -20°C. 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.