Active Native Wheat Germ Agglutinin Protein, Agarose bound

• Cat.No.: Lectin-1859W
• Product Overview: This product is the Agarose bound Wheat germ Agglutinin and has sugar specificity against N-Acetylglucosamine.

Specification

• Description: Wheat germ agglutinin (WGA) contains a group of closely related isolectins, with an isoelectric point about pH 9. The receptor sugar for WGA is N-acetylglucosamine, with preferential binding to dimers and trimers of this sugar. WGA can bind oligosaccharides containing terminal N-acetylglucosamine or chitobiose, structures which are common to many serum and membrane glycoproteins. Bacterial cell wall peptidoglycans, chitin, cartilage glycosaminoglycans, and glycolipids can also bind WGA. Native WGA has also been reported to interact with some glycoproteins via sialic acid residues (see succinylated WGA). This lectin is used for the purification of insulin receptors and for neuronal tracing.
• Source: Wheat germ
• Species: Wheat germ
• Form: 10 mM HEPES, pH 7.5, 0.15 M NaCl, 20 mM GlcNAc, 0.08% sodium azide
• Bio-activity: Inhibiting/Eluting Sugar: Chitin Hydrolysate or 500 mM N-acetylglucosamine with salt and/or acid elution generally required.
• Molecular Mass: 36 kDa
• Applications: Glycobiology, Affinity Chromatography
• Usage: 1, Wash gel thoroughly with buffer before use to remove sugar added to stabilize the lectin.
  2, Recommended product for eluting glycoconjugates bound to this agarose-lectin: Glycoprotein Eluting solution. Alternately, 0.5 M N-Acetyl-D-Glucosamine can be used. For those glycoconjugates having very high affinity for WGA, it may be necessary to lower the pH of the eluting sugar solution to pH 3.0 with acetic acid.
  3, After use, wash the gel with several column volumes of buffered saline, then resuspend gel in buffered saline containing 0.08% sodium azide for storage.
• Storage: Refrigerate, DO NOT FREEZE.
• Concentration: 7.0 mg/ml of settled gel
• Tag: Non

Gene Information

• Synonyms: Lectin; WGA