Abstract: The development of Tremella fuciformis contained three stages of growth,namely spore,mycelium and fruiting body.The isolation procedure involved extraction dealt with phosphate buffered saline and precipitation of 30%～60%(NH4)2SO4.These three lectins from the three stages are all less thermostable.When heated at 70 ℃,they lose their original activity.The agglutination activity of the spore lectin is only stable in neutral environment,whereas the lectins of mycelium and fruiting body are alkali-and acid-stable respectively.Their activities are affected by both demetalization and addition of metal ions including Mg2+,Al3+,Fe3+.Among the various carbohydrates tested,lactose is the only saccharide capable of inhibiting the agglutinating activity of mycelium lectin.

Key words: Tremella fuciformis Berk, lectin, hemagglutination