Pure Maackia amurensis lectin (MAA).||Lectins are derived from the extracts of plants, animals, viruses and microorganisms and are known to agglutinate red blood cells. These agglutinins can select cell types according to blood group activities utilizing sugar-binding mechanisms. ||Lectins form precipitates with glycoconjugates and are useful for identifying or separating oligosaccharides with identical sugar compositions such as galactose, mannose or glucose.||Carbohydrate Specificity: Sialic acid alpha(2,3) Galactose.||Inhibitory Carbohydrate: Not inhibited by simple sugars at < 50mM. Lactose and Sialic acid|will exhibit some inhibitory potency at concentrations greater than 75mM. Sialyllactose alpha (2, 6) is the most potent inhibitor of leukoagglutination.||Activity: Less than 0.5ug/ml will agglutinate type O human erythrocytes.||Storage and Stability:|Lyophilized powder may be stored at -20°C. Stable for 12 months at -20°C. Reconstitute with sterile buffer or ddH2O. Aliquot to avoid repeated freezing and thawing. Store at -20°C. Reconstituted product is stable for 6 months 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.