Absolute Lectins

Phaseolus vulgaris lectin P (PHA-P), native isomer composition

Article NoProduct namePack SizePriceQuantityBuy
Article No: 
05-0038-1000
Phaseolus vulgaris lectin P (PHA-P), native isomer composition
Pack Size: 
1 g
Price: 1,455 EUR
Article No: 
05-0038-5
Phaseolus vulgaris lectin P (PHA-P), native isomer composition
Pack Size: 
5 mg
Price: 53 EUR
Article No: 
05-0038-10
Phaseolus vulgaris lectin P (PHA-P), native isomer composition
Pack Size: 
10 mg
Price: 91 EUR

*** For pack size 10g or more, please contact us to inquire about pricing


Phaseolus vulgaris lectin P (PHA-P)

 

Features 

 

  • Mixture of L and E subunits: L4(PHA-L4), L1E3, L2E2, L3E1, E4(PHA-E) (1)
  • Sugar specificity: complex oligosaccharides (1)
  • High activity

 

 

 

 

Product description

Phaseolus vulgaris lectin P is isolated from red kidney beans by affinity chromatography .The lectin has a molecular weight of 128 kDa and the purity of the product is decided bySDS electrophoresis. PHA-P is a mixture of isolectins containing L (leuco-agglutinin) and E(erythroagglutinin) subunits.
Phaseolus vulgaris lectin is supplied without preservatives as a white to light-pink lyophilizedpowder.
For laboratory use 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

Stable for at least 5 years from production date when stored be low -20°C. May be shipped atambient temperature. After reconstitution in PBS pH 7.4, the solution may be stored frozen inworking aliquots for up to 12 months. Repeated freezing and thawing is not recommended. Ifslight turbidity occurs upon prolonged storage, clarify the solution by centrifugation before use.

 

References

(1) Liener I. E., Sharon N., Goldstein I. J., (1986) The Lectins – Properties, Functions and Applications in Biology