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Enzymatic Properties of Phytohemagglutinins

  • Leland M. Shannon
  • Charles N. Hankins
Part of the Recent Advances in Phytochemistry book series (RAPT, volume 15)

Abstract

Carbohydrate binding proteins that interact with animal cells and agglutinate them (hemagglutinins, lectins) have been under study for almost 100 years.1 Best characterized are those hemagglutinins which have been isolated from plant species, particularly those isolated from species of the Leguminosae. Although hundreds of legume species contain hemagglutinins2 and many have been purified and characterized,3 the physiological function(s) of these proteins is unknown. Since the relationships among hemagglutinins from different legume species have only recently come under careful scrutiny, functional classification of these proteins is not possible at this time.

Keywords

Mung Bean Legume Species Lima Bean Legume Lectin Crude Seed Extract 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Plenum Press, New York 1981

Authors and Affiliations

  • Leland M. Shannon
    • 1
  • Charles N. Hankins
    • 1
  1. 1.Department of BiochemistryUniversity of CaliforniaRiversideUSA

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