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Annals of Botany 28: 319-324, 1964
© 1964 Annals of Botany Company

RESEARCH-ARTICLE

Lectin Content of the Lima Bean During Development of the Seed and Seedling1

FRANKLIN W. MARTIN, E. WASZCZENKO-ZACHARCZENKO, W. C. BOYD and K. F. SCHERTZ2

Federal Experiment Station, Crops Research Division, Agricultural Research Service, U.S. Department of Agriculture Mayaglüez, Puerto Rico
Department of Biochemistry, Boston University School of Medicine Boston, Massachusetts
Corn and Sorghum Investigations, Crops Research Division, Agricultural Research Service, U.S Department of Agriculture, and Soil and Crops Science Department, Texas A & M University College Station, Texas

The seed of lima beans contains a haemagglutinating substance (lectin) of value in immunochemical research and in typing human bloods. During the early growth of the seed, this substance increases rapidly in comparison with dry weight of the seed, but subsequently increases in proportion to dry weight. During germination of the seed and growth of the seedling, lectin decreases rapidly but small quantities may be detected in various plant parts. Although the activity of the substance may be inhibited by N-acetyl-D-galactosamine, a reaction reversible by dialysis, the titre was not increased nor was the specificity changed by dialysis of the fresh extract.


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