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Categories: Peptides & Proteins / Proteins

Product name			Lycopersicon esculentum Lectin (LEL, Tomato Lectin, TL)
Catalog No			USB-L7785-25
Supplier’s Catalog No			L7785-25
Supplier			US Biologicals
Source antigen			Tomato fruit
Reactivity
Cross reactivity
Applications
Molecular weight

Storage			-20°C
Other names
Grade			Molecular Biology Grade
Purity			Homogeneous by SDS-PAGE
Form			Supplied as a lyophilized powder.
Reactivity life			12 months
Note			For reserch purpose only
Purity			Homogeneous by SDS-PAGE
Description			Tomato lectin is a very stable glycoprotein containing about 50 percent arabinose and galactose. This lectin is composed of a single polypeptide of about 100,000D that may form aggregates in solution. Like other lectins that bind N-acetylglucosamine oligomers, tomato lectin prefers trimers and tetramers of this sugar. Tomato lectin, although sharing some specificities with potato, Datura lectin and wheat germ agglutinin, has been reported to be dissimilar in many respects. Tomato lectin binds well to such glycoproteins as glycophorin and Tamm-Horsfall glycoprotein. Applications: Suitable for use in ELISA. Other applications not tested. Recommended Dilution: Optimal dilutions to be determined by the researcher. Inhibiting/Eluting Sugar: Chitin Hydrolysate Storage and Stability: Lyophilized powder may be stored at -20°C. Stable for 12 months at -20°C. Reconstitute with sterile buffer. 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.