Lectins and protectins

Lectin from Phaseolus vulgaris (red kidney bean).

Lectin from Phaseolus vulgaris (red kidney bean)

Lectin from Phaseolus vulgaris (red kidney bean)

Lectin from Phaseolus vulgaris (red kidney bean)

Lectins are carbohydrate-binding proteins, omnipresent, found in fungi, plants and animals. The structure of lectin is diversely studied in plants and animals.

Used for the purification of glycoproteins containing (D-N-acetylglucosamine)2 or N-acetylneuraminic acid.

Used for the purification of glycoproteins containing (D-N-acetylglucosamine)2 or N-acetylneuraminic acid.

Used for the purification of glycoproteins containing (D-N-acetylglucosamine)2 or N-acetylneuraminic acid.

Wheat germ lectin (WGA) from Triticum vulgaris exists as a homodimer and has multiple N-acetyl glucosamine (GlcNAc) binding sites. It is resistant to protein denaturation agents and is used for the detection of O-GlcNAc proteins.

Lectin from Triticum vulgaris (wheat)

Lens culinaris lectin or agglutinin (LCA) is isolated from Lens culinaris (lentil) seeds and purified by affinity chromatography. The lectin has two subunits and a molecular weight of 46 kDa and it forms a complex together with sucrose. Lectins

DescriptionN-Acetylallolactosamine is used to study and differentiate hemagglutination mediators such as the L10b lectin from horseshoe crab hemocytes.