The properties of potato (Solanum tuberosum) lectin after deglycosylation by trifluoromethanesulphonic acid

1 April 1983

journal article
research article
Published by Portland Press Ltd. in Biochemical Journal

Vol. 211 (1) , 273-276
https://doi.org/10.1042/bj2110273

Abstract

Potato (Solanum tuberosum) lectin, which is a very highly glycosylated glycoprotein, has been completely deglycosylated by use of the trifluoromethanesulphonic acid reagent described by Edge, Faltnek, Hof, Reichert & Weber [(1981) Analyt. Biochem. 118, 131-137]. This shows that both hydroxyproline-arabinofuranoside and serine-galactopyranoside linkages are hydrolysed. The deglycosylated lectin is still functional and cross-reacts with one component of an anti-(potato lectin) antiserum.

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