Tomato lectin is a very stable glycoprotein containing about 50 percent arabinose and galactose. This lectin is composed of a single polypeptide of about 100,000D that may form aggregates in solution. Like other lectins that bind N-acetylglucosamine oligomers, tomato lectin prefers trimers and tetramers of this sugar. Tomato lectin, although sharing some specificities with potato, Datura lectin and wheat germ agglutinin, has been reported to be dissimilar in many respects. Tomato lectin binds well to such glycoproteins as glycophorin and Tamm-Horsfall glycoprotein.

Applications:
Suitable for use in ELISA, Immunohistochemistry, Immunofluorescence, Western Blot and Glycobiology. Other applications not tested.

Recommended Dilution:
Optimal dilutions to be determined by the researcher.

Inhibiting/Eluting Sugar:
Chitin Hydrolysate

Storage and Stability:
Lyophilized and reconstituted products are stable for 6 months after receipt at -20°C. Reconstitute with sterile buffer. Aliquot to avoid repeated freezing and thawing. Store at -20°C. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. Further dilutions can be made in assay buffer.