Horseradish peroxidase (HRP) is a 40kD protein that catalyzes the oxidation of substrates by hydrogen peroxide, resulting in a colored or fluorescent product or release of light as a byproduct of the reaction. It is most commonly used for blotting, immunoassays and immunohistochemistry methods. Wisteria floribunda Lectin (WFA/WFL) is conjugated to HRP at an appropriate ratio to provide optimal staining characteristics.||Source:|Japanese wisteria||Blood Specificity:|Non-specific||Sugar Specificity:|N-Acetylgalactosamine||Inhibitory Carbohydrate:|N-Acetylgalactosamine, Acetic Acid||Storage and Stability:|May be stored at 4°C for short-term only. Aliquot to avoid repeated freezing and thawing. Store at -20°C. Aliquots are stable for 6 months after receipt at -20°C. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. Labeled with horseradish peroxidase (HRP). Sodium azide is a potent inhibitor of peroxidase and should not be added to HRP conjugates.