Protein–carbohydrate interaction. A turbidimetric study of the interaction of concanavalin A with amylopectin and glycogen and some of their enzymic and chemical degradation products

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Abstract
The interaction of the plant protein concanavalin A with glycogen and amylopectin was studied. The protein concentration-dependency of the interaction and the effect on the interaction of various enzymic and chemical degradations of the polysaccharides were investigated by using a turbidimetric technique. The results indicate that, in addition to certain structural requirements, the molecular weight of the polysaccharides and the concentration of protein are important factors controlling the extent of interaction. The observed similarity of the interaction of polysaccharides with concanavalin A to the more specific polysaccharide–protein interactions indicates that it should provide a useful model system for the study of these interactions in general.