Peroxidase, Horseradish (HRP) RZ3 (EC 1.11.1.7, Horseradish roots)

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, Form: Supplied as a brown, lyophilized powder. Purity: Chromatographically prepared, Activity: >250 Units per mg protein. RZ: ~3.0 , , Solubility: , Soluble at 5mg/ml in 0.1M KPO4, pH 6.0, to give a clear, brown solution. 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. 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. Important Note: This product as supplied is intended for research use only, not for use in human, therapeutic or diagnostic applications without the expressed written authorization of United States Biological. Toxicity and Hazards:  All products should be handled by qualified personnel only, trained in laboratory procedures.