Lens Culinaris Agglutinin

Description:
Lens Culinaris Agglutinin (LCA)

Presentation:
25 mM sodium borate, 0.5 M Sodium Chloride, 0.05% Sodium Azide, pH 8.0.

Specificity:
a-mannose.

Storage:
Refrigerate in dark at 4°C. Do not freeze.

Notes:
CHARACTERISTICS:
The lectin used in this product is a research grade affinity-purified lens culinaris agglutinin (LCA).

MAIN CARBOHYDRATE RECOGNITION CHARACTERISTICS:
D-Mannose and D-Glucose.

TOTAL ACTIVITY OF LECTIN AGAINST AN AFFINITY MATRIX: >90%

MOLECULAR WEIGHT OF SUBUNITS RESOLVED BY SDS-PAGE: 17,500 d and 5,700 d
MOLECULAR WEIGHT BY GEL FILTRATION: 39-44,000 d
ALIQUOTING INSTRUCTIONS:
This solution contains 2.0 mg of lectin per milliliter. Dilute 100 to 500 fold in 50 mM sodium acetate buffer pH 6.5, 0.9% sodium chloride containing 1 mM [Ca2+] and [Mn2+] ions. Use 2 mg/mL bovine serum albumin as a protein carrier. Do not dilute entire sample at once.

KEEP UNDILUTED STOCK IN SUPPLIED VIAL AT 4°C.