Soybean lectin reduced while peanut lectin increased the fluidity of fatty acyl chains and glycerol backbone, which was related with their hydrophobicity.

• 大豆凝集素降低了膜脂酰基链和甘油主链的流动性 ,而花生凝集素则增强了这两个部位的流动性 ,这与它们的疏水性大小相关。