Protein-carbohydrate interaction. VII. Physical and chemical studies on concanavalin A, the hemagglutinin of the jack bean.

@article{Agrawal1968ProteincarbohydrateIV,
  title={Protein-carbohydrate interaction. VII. Physical and chemical studies on concanavalin A, the hemagglutinin of the jack bean.},
  author={Bhavana Agrawal and Irwin J. Goldstein},
  journal={Archives of biochemistry and biophysics},
  year={1968},
  volume={124 1},
  pages={218-29}
}
Concanavalin A yielded a monodiperse pattern in the analytical ultracentrifuge in the pH range 2-5. The sedimentation coefficient, sOZ~,~ in pH 5 acetate buffer containing 0.1 M NaCl (total I’/2 = 0.20) was 4s. At pH 7 and above, a two-peak schlieren pattern was observed, the faster component (about 7s) probably representing a dimer. On the basis of an s~o… CONTINUE READING