Maturation of Pea Lectin; A Comparison With Other Leguminosae Lectins

Edilbert Van Driessche; Sonia Beeckmans; Louis Kanarek

Maturation of Pea Lectin; A Comparison With Other Leguminosae Lectins

In: Recent advances of research in antinutritional factors in legume seeds

Authors:

Edilbert Van Driessche

Edilbert Van Driessche Laboratorium voor Chemie der Proteïnen; Vrije Universiteit Brussel; Paardenstraat, 65; B-1640 Sint-Genesius-Rode; Belgium

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Sonia Beeckmans

Sonia Beeckmans Laboratorium voor Chemie der Proteïnen; Vrije Universiteit Brussel; Paardenstraat, 65; B-1640 Sint-Genesius-Rode; Belgium

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, and

Louis Kanarek

Louis Kanarek Laboratorium voor Chemie der Proteïnen; Vrije Universiteit Brussel; Paardenstraat, 65; B-1640 Sint-Genesius-Rode; Belgium

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Type:: Chapter

Pages:: 67–72

DOI:: https://doi.org/10.1163/9789004684690_014

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Summary

Using preparative isoelectric focusing, affinity purified lectin from immature pea seeds can be separated into different fractions, one of which is built up of 28 kd chains (γ-chains). γ₂ molecules display both carbohydrate binding and haemagglutinating properties. Processing of γ₂ into α₂β₂ molecules is accompanied by only minor changes in the conformation of the lectin. The biosynthesis, transport and post-translational processing steps of different Leguminosae lectins are compared.

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Recent advances of research in antinutritional factors in legume seeds

Proceedings of the first international workshop on ANF in legume seeds, Wageningen 23-25 nov. '88

E-Book ISBN:: 9789004684690

Publisher:: Wageningen Academic

Print Publication Date:: 01 Jan 1989

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- Life Sciences

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Maturation of Pea Lectin; A Comparison With Other Leguminosae Lectins

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Recent advances of research in antinutritional factors in legume seeds

Proceedings of the first international workshop on ANF in legume seeds, Wageningen 23-25 nov. '88

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