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. Phaseolus vulgaris Lectin (PHA-E) is conjugated to HRP at an appropriate ratio to provide optimal staining characteristics.

Source:
Kidney bean

Blood Specificity:
A (-SA)

Sugar Specificity:
Complex N-Glycans

Inhibitory Carbohydrate:
Bovine Thyroglobulin, Acetic Acid

Divalent Ions:
Ca++, Mn++

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.