Sugar chain-binding specificity and native folding state of lectin preserved in hydrated ionic liquids
Sugar chain-binding specificity and native folding state of lectin preserved in hydrated ionic liquids
复制标题
水合离子液体中保存的凝集素的糖链结合特异性和天然折叠状态
DOI：
10.1039/c5cc03142g
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发表时间：
2015
期刊：
影响因子：
--
通讯作者：
H. Ohno
中科院分区：
文献类型：
--
作者：
K. Fujita;M. Sanada;H. Ohno
凝集素溶解并储存在水合磷酸二氢胆碱中，即使经过热处理或长期储存，也能保持对特定糖链的识别和结合亲和力。此外，溶解的凝集素经过热处理后恢复了其原有的折叠状态。
Lectins, dissolved and stored in hydrated cholinium dihydrogen phosphate, maintained recognition and binding affinity to specific sugar chains even after thermal treatment or long-term storage. Additionally, the dissolved lectin recovered its native folding state after thermal treatment.