Acylation of lima bean and Sophora japonica lectins with p- phenylazobenzoyl chloride greatly increased the anti-A agglutinating activity and, in the case of S. japonica, diminished the anti-B and anti-O activity. Amino acid analyses of purified peptides isolated from the modified lectins suggested that the change in specificity might be due to combination of the introduced residues with the ε-amino groups of lysine.

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