Abstract
A quantitative method for the determination of potato lectin activity has been developed. In the method, lectin is incubated with an excess of red blood cells (RBC) in phosphate buffered saline at 25 °C. Maximum agglutination is reached within 60 min. Agglutinated RBC are then separated from nonagglutinated RBC by filtration. The agglutinated RBC remaining on the filter paper are then lysed and cluted using a solution of Triton X-100. The hemoglobin content of the lysed RBC is measured at 415 nm. The number of agglutinated RBC is calculated from the hemoglobin value. One unit of lectin activity will agglutinate one million RBC.
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