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