Succinylated Triticum vulgaris (Wheat) Lectin (WGA) – Pure


Succinylated wheat germ agglutinin (Succ-WGA) is isolated from wheat germ (Triticum vulgaris) and is a derivative from the native wheat germ agglutinin (WGA). It has a molecular weight of 36, 000 and is an acidic protein with an isoelectric point of pH 4.0 +/- 0.2. It is dimeric at pH down to 5 with a dissociation that occurs at pH lower than 4.5. Succ-WGA agglutinates rabbit erythrocytes at a minimal concentration of about 2g/ml, and also agglutinates human erythrocytes of blood groups A, B, and O types. It has a carbohydrate specificity towards GlcNAc and elutes a concentration of chitin hydrolysate or GlcNAc with acid or salt.The solubility of Succ-WGA is around 100 times higher than the unmodified lectin at neutral pH. Studies suggests that Succ-WGA does not bind to sialic acid residues, unlike WGA, but retains its specificity towards N-acetylglucosamine. Using conjugates of the native lectin and the succinylated form can provide a system to distinguish between sialylated glycoconjugates and those containing N-acetylglucosamine structures. See other Succ-WGA conjugates.This product comes in a lyophilized form and is stored at -20° C. Calcium is required for binding.

-20° C.


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