Protein Purification Chromatography

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

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

Phaseolus vulgaris lectin (PHA-E) is isolated from red kidney beans and purified by affinity chromatography and ion-exchange chromatography. It is a tetrameric protein with a molecular weight of 128 kDa. The lectin recognizes and binds specifically

PHA-M is the mucoprotein variant of phytohemaglutinin isolated from red kidney bean. It contains up to 20% carbohydrates in conjugation with the protein which presents two bands corresponding to about 35 kDa according to SDS-PAGE in presence of

Pisum sativum lectin or agglutinin (PSA) is isolated from peas and purified by affinity chromatography. The lectin has four subunits and a molecular weight of 49 kDa. PSA agglutinates human erythrocytes but is not blood group specific. It displays

Pisum sativum lectin or agglutinin (PSA) is isolated from peas and purified by affinity chromatography. The lectin has four subunits and a molecular weight of 49 kDa. PSA agglutinates human erythrocytes but is not blood group specific. It displays

PTH-(S-phenylthiocarbamyl)cysteine

PTH-(ε-phenylthiocarbamyl)lysine

PTH-(ε-phenylthiocarbamyl)lysine

PTH-4-hydroxyproline

PTH-arginine hydrochloride

PTH-asparagine