Monosaccharides interaction with concanavalin

For many years this laboratory has been studying the interactions of concanavalin A (con A), a carbohydrate binding protein of considerable interest (X—4 ), with simple and complex carbohydrates (578)- It was established that compared to monosaccharides, oligosaccharides composed of a- (l- -2)-linked D-roannose units exhibited an enhanced affinity for con A (9). This increased affinity for con A was explained both in terms of an extended binding site (5,10) and a statistical mode (11). 

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