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Haemagglutinins in triticales.

Hariharan, K. and Rajagopal Rao, D. (1978) Haemagglutinins in triticales. Proceedings of the Indian Academy of Sciences, 87B. pp. 63-66.

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Saline extracts of several varieties of Triticale had haemagglutinin activity against rabbit, rat and fowl erythrocytes. In contrast to the wheat germ lectin the Triticale lectin was inactive against human B, 0 blood group type erythrocytes and rather high concentrations of the lectin are needed to agglutinate human A blood group type erythrocytes. The Triticale lectin was purified about 20-fold with a 10% recovery of activity from one of the varieties (DTS 138) by (NH,,)2S0. fractionation followed sequentially by chromatography on DEAE-cellulose and sulphopropyl-Sephadex. Approximately 4 1'8 of the purified lectin caused visible agglutination with trypsinised rabbit erythrocytes. Among a variety of sugars tested D-glucose, D-mannose and N-acetyl-D.glucosamine (2'S-7'5mM) caused inhibition of agglutination.

Item Type: Article
Uncontrolled Keywords: Triticale: haemagglutinin; animal erythrocytes; blood group specificity
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 21 Cereals
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Dec 2016 10:30
Last Modified: 29 Dec 2016 10:30
URI: http://ir.cftri.com/id/eprint/4306

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