Abstract
The interaction of the lectins ofDatura innoxia with ovalbumin has been investigated. The latter exhibits an inhibiting effect in relation to the lectins studied at a molar ratio of lectin to ovalbumin of 1:280 when the concentration of ovalbumin in the solution is not less than 50 mg/ml. Under these conditions a phase transition is observed in the solution, with the formation of a precipitate of the inhibitor. Characteristic features of the interaction of the lectin with ovalbumin have been studied.
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