豆类凝集素：I. 绿豆酶凝集素与其他特征明确的豆类凝集素之间的免疫交叉反应。
Legume Lectins: I. Immunological Cross-Reactions between the Enzymic Lectin from Mung Beans and other Well Characterized Legume Lectins.
机构信息
Department of Biochemistry, University of California, Riverside, California 92521.
出版信息
Plant Physiol. 1979 Jul;64(1):104-7. doi: 10.1104/pp.64.1.104.
Abstract
A number of well characterized legume lectins including the enzymic lectin from Vigna radiata were examined for immunological relatedness. The immunological cross-reactions observed indicate that most of the legume lectins, including Vigna lectin, are evolutionarily closely related proteins. The possibility that these proteins are homologs with enzymic functions is discussed.
摘要
一些经过充分特征描述的豆科植物凝集素，包括豇豆中的酶结合凝集素，都被检测了其免疫相关性。所观察到的免疫交叉反应表明，包括豇豆凝集素在内的大多数豆科植物凝集素是进化上密切相关的蛋白质。这些蛋白质是否具有酶功能的同源物的可能性也在讨论之中。
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