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Desai, N.N. et al.

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

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.[1]

References

The properties of potato (Solanum tuberosum) lectin after deglycosylation by trifluoromethanesulphonic acid. Desai, N.N., Allen, A.K., Neuberger, A. Biochem. J. (1983) [Pubmed]

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