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Phaseolus vulgaris lectin P (PHA-P), E-subunit enhanced
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基本描述
| 英文名称 | Phaseolus vulgaris lectin P (PHA-P), E-subunit enhanced |
|---|---|
| 储存温度 | -20°C储存 |
| 运输条件 | 超低温冰袋运输 |
| 产品介绍 |
Features? Ultrapure quality Agglutinates leucocytes and erythrocytes Mixture of L and E subunits Sugar specificity: complex oligosaccharides Lyophilized powder Product description Phaseolus vulgaris lectin P or Phytohemagglutinin (PHA-P)is isolated from red kidney beans and purified by affinitychromatography. PHA-P is a mixture of isolectins containeningL (leucoagglutinin) and E (erythroagglutinin) subunits incompositions L1E3, L2E2, L3E1, E4. Thus PHA-P is the form of PHA before separation oferythroagglutinin and leucoagglutinin. PHA-P has amolecular weight of 128 kDa and specificity for complexoligosaccharides . PHA-P is not blood group specific and agglutinates human erythrocytes blood group 0 with alectin concentration of ≤4 μg/ml. Medicago’s PHA-P lectin is supplied as a white to lightpinkessentially salt-free lyophilized powder from 50 mMNH4HCO3, which evaporates during the lyophilizationprocedure. The purity of the lectin is determined by SDSPAGEgenerating one single band.? Applications Lateral flow erythrocyte separation Typical subunit composition Total L subunit composition: 35-40% Total E subunit composition: 60-65% L4 0-10% L3E1 10-20% L2E2 15-25% L1E3 35-50% E4 10-20% Directions for use The lectin may be reconstituted in a suitable buffer for yourapplication.? Shipping and storage The product is shipped at -20°C, however for over-the-daytransport it may be shipped at ambient temperature. Thelyophilized powder is stable for more than five years fromproduction date when stored below -20°C. After reconstitutionwith PBS, pH 7.4, the solution may be stored frozen in workingaliquots for up to 12 months. |
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