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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Protein–carbohydrate interactions ： ウィキペディア英語版 Protein–carbohydrate interactions Carbohydrate–protein interactions form the basis of specific recognition of carbohydrates by lectins. Carbohydrates are important biopolymers and have a variety of functions. Often carbohydrates serve a function as a recognition element. That is, they are specifically recognized by other biomolecules. Proteins which bind carbohydrate structures are known as lectins. Compared to the study of protein–protein and protein–DNA interaction, it is the recent even those scientists get to know the protein–carbohydrate binding.〔Dwek, R. A. ''Chem. Rev.'' 1996, ''96'', 683–720.〕 Many of these interactions involved carbohydrates found at the cell surface, as part of a membrane glycoprotein or glycolipid. These interactions can play a role in cellular adhesion and other cellular recognition events. ==Classification== Generally, there are two types of protein carbohydrate binding important in biological processes: Lectin and antibody. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Protein–carbohydrate interactions」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.