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KMID : 0380020080230010048
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Korean Journal of Biotechnology and Bioengineering
2008 Volume.23 No. 1 p.48 ~ p.53
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Biochemical Properties of Locular Fluid Lectin of Tomato
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Roh Kwang-Soo
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Abstract
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Lectin was isolated from locular fluid of tomato by affinity chromatography using Sephadex G-200, and studied its some biochemical properties. SDS-PAGE of the isolated lectin revealed a tetramer composed of two identical subunits with molecular weights of 39 and 23 kDa. The isolated lectin was agglutinated by trypsin-treated human ABO type blood erythrocytes with similar potency, and the most activity of agglutination was found at B type blood erythrocyte. This lectin showed maximum thermal stability at , and was relatively stable to heat with the higher activity at . The optimal temperature and pH of this lectin were and pH 7.0, respectively.
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KEYWORD
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Hemagglutination activity, locular fluid lectin, tomato
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