title: The properties of potato (Solanum tuberosum) lectin after deglycosylation by trifluoromethanesulphonic acid.
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.
mesh_terms: D000596:Amino Acids / Q000032:analysis; D002241:Carbohydrates / Q000032:analysis; D055598:Chemical Phenomena; D002621:Chemistry; D004591:Electrophoresis, Polyacrylamide Gel; D006386:Hemagglutination Tests; D005779:Immunodiffusion; D037102:Lectins; D008698:Mesylates; D009905:Optical Rotatory Dispersion
chemical_list: D000596:Amino Acids; D002241:Carbohydrates; D037102:Lectins; D008698:Mesylates; C012077:trifluoromethanesulfonic acid