Effect of physical and chemical modifications on molecular and agglutinating properties of rice lectin.
A purified rice lectin has been shown to contain two fragments, one of 85,000, the other of 15,000 mol. wt. The lectin has been subjected to various treatments which result in partial or total loss of activity. Acetylation or succinylation decreases activity, as does removal of metal. [on SciFinder(R)]