Chemical modification studies on the α- d-galactopyranosyl binding lectin from the seeds of Bandeiraea simplicifolia

Abstract

The role of amino, carboxyl and sulfhydryl groups in the binding of carbohydrate ligands to the α- d-galactopyranosyl binding lectin from Bandeiraea simplicifolia has been evaluated using specific chemical modification techniques. The results indicate that carboxyl groups participate in the carbohydrate binding phenomenon, whereas free amino and sulfhydryl groups do not appear to be directly involved.