Purification and effect of chemical modifications on potato lectin activity

Potato lectin of specific agglutinating activity of 10,000 units per mg was isolated. Chemical modifications of potato lectin with acetic and succinyl anhydrides or N-acety-limidazole result in complete loss of agglutinating activity. The lectin after reduction of disulfide bonds with dithiothreitol shows 25% of the native agglutinin activity. These results suggest that amino and phenolic groups are involved in the reaction of potato lectin with erythrocytes.