Peroxidase, Horseradish, RZ3 (POD, HRP, HRPO)

Molecular Biology / MB-BioSep Assay Detection

-20°C

Supplied as a brown, lyophilized powder

Horseradish Peroxidase (HRP) is a hemoprotein catalyzing the oxidation by hydrogen peroxide of a number of substrates such as ascorbate, ferrocyanide, cytochrome C and the leuko form of many dyes. Horseradish Peroxidase has been found well suited for the preparation of enzyme conjugated antibodies, due in part to its ability to yield chromogenic products and to its relatively good stability characteristics.

Source:
Horseradish roots

CAS No:
9003-99-0

Molecular Weight:
44kD

Appearance:
Supplied as a brown, lyophilized powder.

Purity:
Chromatographically prepared

Activity:
≥250 Units per mg protein

Unit Definition:
That amount of enzyme that will catalyse the production of 1mg of purpurogallin from pyrogallol in 20 seconds at 20°C and pH 6.0.

RZ:
~3.0

Solubility:
Soluble at 5mg/ml in 0.1M KPO4, pH 6.0, to give a clear, brown solution.

Storage and Stability:
Lyophilized powder may be stored at -20°C. Stable for 6 months after receipt at -20°C. Reconstitute with sterile 0.1M KPO4, pH 6.0. Aliquot to avoid repeated freezing and thawing. Store at -20°C. Reconstituted product is light-senstive; use amber vials. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap.