Abstract
A prerequisite for the complete understanding of the interaction of a lectin with a carbohydrate at the molecular level is a knowledge of the three dimensional structure of the protein, which is best obtained by X-ray crystallography. Many lectins are now being investigated by this method. The structures at high resolution of three legume lectins (concanavalin A, pea lectin and favin), of one cereal lectin (wheat germ agglutinin) and of ricin have so far been elucidated.
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© 1989 Nathan Sharon and Halina Lis
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Sharon, N., Lis, H. (1989). Three dimensional structures. In: Lectins. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-4846-7_7
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DOI: https://doi.org/10.1007/978-94-011-4846-7_7
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-6029-5
Online ISBN: 978-94-011-4846-7
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