The enzymatic lectin of field bean (Dolichos lablab): Salt assisted lectin-sugar interaction

► The enzymatic lectin of field bean does not bind to Gal-Sepharose affinity matrix. ► The primary structure reveals the absence of a conserved aromatic residue in the binding site. ► Binding was assisted by the presence of (NH4)2SO4 and salts of the Hofmeister series. ► Sugar binding is facilitated by increased surface hydrophobicity induced by (NH4)2SO4. ► Hydrophobicity of the binding site is a determinant for carbohydrate-lectin interactions.