Concanavalin A Magnetic Beads

Concanavalin A (ConA) magnetic beads, made by covalently conjugating the plant lectin ConA (from legume seeds) to superparamagnetic nanospheres, specifically bind α-D-mannose and α-D-glucose residues via carbohydrate recognition domains in a calcium- and manganese-dependent manner. They selectively capture glycoproteins, glycolipids, or polysaccharides from complex biological mixtures for glycobiology research purification/enrichment, serve as targeting probes in CUT&RUN assays for precise genomic profiling, and can be re-used up to five times under recommended conditions without significant activity loss.