a lectin specific for N-linked sugars?

[Sebastian Springer]

I am wondering whether there is a commercially available lectin that
would allow me to distinguish between two proteins (from yeast): one
that is O- and N- glycosylated, and one that is just O-glycosylated. The
ideal solution would be a lectin that will bind only N-linked sugars.
Any other ideas?

Many thanks,

Sebastian


Sebastian Springer
UC Berkeley
springer at uclink4.berkeley.edu