LECTINS IN FOODS

@inproceedings{Jaff2006LECTINSIF,
  title={LECTINS IN FOODS},
  author={Werner G. Jaff{\'e}},
  year={2006}
}
Lectins or hemagglutinim are proteins which can interact in a very specific v.ay with certain carbohydrates. In its specificity this interaction is comparable to that of an antibody with its antigen or even to the binding of an enzyme to its substrate. The lectins can bind to free sugars or to sugar residues existing in polysaccharides, glycoproteins, or glyco1ipids, which may be free or may exist in bound form, for example in cell membranes. The term "hemagglutinin" derives from the visible… CONTINUE READING

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