Unfolding, inactivation and dissociation of the lectin from Artocarpus hirsutaseedswere studiedbychemical (guanidine hydrochloride, GdnHCl) and thermal denaturation. Con-formational transitions were monitored by intrinsic ¯uor-escence and circular dichroism. The gradual red shift in the emissionmaxima of the native protein from335 to 356 nm, change intheellipticityat 218 nmandsimultaneousdecrease in the sugar binding activity were observed with increasing concentration of GdnHCl in the pH range between and . .
