Maackia amurensis (MAA/MAL II) (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. 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 4°C if to be used immediately within two weeks. For long-term storage, aliquot to avoid repeated freezing and thawing and store at -20°C. Aliquots are stable at -20°C 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.