The oligosaccharide is linked to the protein lysine reidues via a spacer using the isothiocyanate coupling method. The spacer used is p-aminophenylethyl (APE). The spacer is glycosidically linked to the reducing monosaccharide unit of the oligosaccharide.
The conjugate normally contain 10-20 moles oligosaccharide per mole HSA.
The conjugate is supplied as a freeze dried powder.
Storage: -18 °C.