05-0115 Phaseolus vulgaris lectin P (PHA-P)/菜豆凝集素P

Phaseolus vulgaris lectin P (PHA-P)/菜豆凝集素P
产品编号：05-0115 
产品规格：5mg/10mg
Product description
Phaseolus vulgaris lectin P or Phytohemagglutinin (PHA-P) is isolated from red kidney beans and purified by affinity chromatography. The lectin consists of the two subunits lectins PHA-E (erythroagglutinin) and PHA-L (leucoagglutinin) (1) thus PHA-P is the form of PHA before separation of erythroagglutinin and leucoagglutinin. PHA-P has a molecular weight of 115 kDa and specificity for complex oligosaccharides (1). PHA-P is not blood group specific.
Medicago’s PHA-P lectin is supplied as a white to light pink lyophilized powder from a buffer containing 50 mM NH4HCO3. The purity of the lectin is determined by SDS-PAGE generating one single band at ???. PHA-P is available in vials containing 10 mg or 5 mg lyophilized powder and the product is to be used for laboratory work only.
Applications
Lateral flow erythrocyte separation
Directions for use
The lectin may be reconstituted with 2 ml of deionized water before use. Spin the vial gently until full dissolution. Aggregation is thought to occur in the presence of high concentrations of 2-mercaptoethanol. The solution may be reconstituted in this buffer to desired working concentration.
Shipping and storage
The product is shipped at -20°C however for over-the-day transport it may be shipped at ambient temperature. The lyophilized powder is stable for more than three years from production date when stored below -20°C. After reconstitution with deionized water, the solution may be stored frozen in working aliquots for up to 12 months.
Specifications
Appearance: White to light pink lyophilized powder or flocculate               
Source: Red kidney beans
Molecular weight: 115 kDa
Sugar specificity: Complex oligosaccharides
Activity: Agglutinates human erythrocytes
Microorganisms: < 100 CFU/g
Protein content: > 75 %, OD280
Identity: SDS-PAGE, one major band
Shelf life: > Three years when stored at -20°
References
(1) Liener I. E., Sharon N., Goldstein I. J., (1986) The Lectins – Properties, Functions and Applications in Biology and Medicine.