Introduction
Horseradish peroxidase (HRP) is an enzyme extracted from horseradish that has significant applications in molecular biology, particularly in antibody amplification and detection. Its utility has made it a staple in neurobiology, surpassing even the Golgi stain in usage. HRP's versatility extends to techniques like Western blotting and ELISAs, where it serves as a crucial component. In immunoassays, HRP is frequently employed as an enzymatic label, often conjugated to antibodies, lectins, or haptens. This coupling process typically targets the carbohydrate side chains of the HRP molecule.
Description
HRP is primarily composed of the basic isoenzyme with a molecular weight of 44 kDa. Purification is achieved through affinity chromatography, yielding a highly specific and pure enzyme.
Physical Appearance
Red-brown lyophilized powder, sterile and filtered.
Solubility
For reconstitution of the lyophilized HRP, sterile 18MΩ-cm H2O is recommended, with a minimum concentration of 100 µg/ml.
Stability
While lyophilized HRP remains stable at room temperature for up to 3 weeks, storage in a desiccated state below -18°C is advised. After reconstitution, HRP should be stored at 4°C for a period of 2-7 days. For long-term storage, temperatures below -18°C are recommended. Repeated freeze-thaw cycles should be avoided.
Purity
The purity of HRP is represented by an A403/A275 ratio (RZ) of 3.0.
Biological Activity
The biological activity of HRP is determined to be 276 U/mg at 25°C and pH 7, using guaiacol as the hydrogen donor and H₂O₂ as substrates.
Synonyms
Horseradish Peroxidase, HRP, EC 1.11.1.7.
Source
Root extracts of horseradish.