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Fluorescein labeled Ricinus Communis Agglutinin I (RCA I, RCA120)

Catalog Number: FL-1081

Availability: In stock

$130.00
Unit Size: 5 mg

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Overview

    This lectin consists of two subunits of 60 kDa which can be dissociated by reducing agents into closely related chains between 27 kDa and 33 kDa. One of the chains appears to be common to the “B” chain of another castor bean lectin, ricin, while the other chain is unique to RCA I.  The B chain binds to galactose or N-acetylgalactosamine residues of membrane glycoconjugates.

    Fluorescein labeled Ricinus communis agglutinin I has an appropriate number of fluorochromes bound to provide the optimum staining characteristics for this lectin. This conjugate is supplied essentially free of unconjugated fluorochromes. The excitation maximum is at 495 nm and the emission maximum is at 515 nm.

    Additional Information

    Catalog Number FL-1081
    Unit Size 5 mg
    Country of Manufacture United States
    Applications Immunofluorescence, Glycobiology
    Conjugate Fluorescein
    Color of Fluorescence Green
    Sugar Specificity Galactose, Lactose
Additional Info

    Details

    This lectin consists of two subunits of 60 kDa which can be dissociated by reducing agents into closely related chains between 27 kDa and 33 kDa. One of the chains appears to be common to the B chain of another castor bean lectin, ricin, while the other chain is unique to RCA I.

    Fluorescein labeled Ricinus communis agglutinin I has an appropriate number of fluorochromes bound to provide the optimum staining characteristics for this lectin. This conjugate is supplied essentially free of unconjugated fluorochromes. The excitation maximum is at 495 nm and the emission maximum is at 515 nm.

    Accompanying each fluorescent lectin is an analysis data sheet summarizing the results of our quality control tests and providing pertinent information on the product. All of these reagents are supplied as solutions perserved with sodium azide.

    Inhibiting/Eluting Sugar: 200 mM galactose or lactose
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