| 摘要 |
A method of evaluating a carbohydrate in a sample. The method includes providing a low valency carbohydrate binding ligand, providing a glycoconjugate which includes a label, and a carbohydrate moiety, contacting the low valency carbohydrate binding ligand and the glycoconjugate with the sample, determining the extent of binding of the low valency carbohydrate binding ligand with the glycoconjugate, the binding of the low valency carbohydrate binding ligand with the glycoconjugate being correlated with the amount of carbohydrate in the sample.
|
