PURIFICATION AND EFFECT OF CHEMICAL MODIFICATIONS ON POTATO LECTIN ACTIVITY
- 1 January 1980
- journal article
- research article
- Vol. 28 (4) , 541-545
Abstract
Potato lectin of specific agglutinating activity of 10,000 U/mg was isolated. Chemical modifications of potato lectin with acetic and succinyl anhydrides or N-acetylimidazole result in complete loss of agglutinating activity. The lectin after reduction of disulfide bonds with dithiothreitol shows 25% of the native agglutinin activity. Apparently, amino and phenolic groups are involved in the reaction of potato lectin with [human] erythrocytes.This publication has 8 references indexed in Scilit:
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