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KMID : 0613820080180030350
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Journal of Life Science
2008 Volume.18 No. 3 p.350 ~ p.356
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Biochemical Properties of Eggplant Fruit Lectin
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Roh Kwang-Soo
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Abstract
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Biochemical characterization including hemagglutination of erythrocytes, molecular weight, optimum temperature, thermal stability, optimum pH, carbohydrate specificity, and inhibitory effect of metal ion were studied in lectin of eggplant (Solanum melongena L.) fruit prepared by ammonium sulfate fractionation and affinity chromatography. This lectin was agglutinated by trypsin-treated rat blood erythrocyte. The molecular weight of this lectin by SDS-PAGE was estimated to be approximately 19.3 kDa of a single band. This lectin has no activity by 7 carbohydrates containing D-glucose. The optimum range of temperature and pH were 10’c-20’c and pH 6.2-7.2, respectively. This lectin was relatively stable at 10’c-20’c. And the activity of this lectin was not inhibited by , Ca2+,Co2+,Cu2+,Fe2+,Mg2+ and Mn2+ .
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KEYWORD
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Eggplant, hemagglutination activity, lectin
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