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Partial Purification and Characterization of a D-Galactose Specific Lectin from Field bean (Dolichos lablab) Seeds

Kavya, S. (2008) Partial Purification and Characterization of a D-Galactose Specific Lectin from Field bean (Dolichos lablab) Seeds. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Legume seeds are a rich source of lectins. There are different types of lectins classified based on the affinity towards specific sugar moieties. Field bean (Dolichos lablab) contains two types of lectin. The major lectin is a glucose-mannose specific lectin which is well-characterized and other lectin is a D-galactose specific lectin. An attempt was made to purify this protein by affinity chromatography. An affinity matrix was prepared using cross-linked guargum powder (a polymer of D-galactose). The D-galactose specific lectin failed to bind to guar gum matrix. A galactose sepharose affinity matrix was prepared and the lectin was purified. The presence of (NH4)2SO4 was essential for lectin binding to galactose-sepharose affinity column. The purified lectin exhibited haemagglutination activity towards rabbit erythrocytes and same fractions showed polyphenol oxidase (PPO’s) and α-galactosidase activities. Under reducing condition of SDS–PAGE the lectin dissociate into two subunits with molecular masses of 31 and 29 kDa. The native molecular mass of the lectin determined by the Size exclusion chromatography was 120 ± 5 KDa. This protein shows maximum PPO activity at pH-4 and α-galactosidase activity at pH-5. These results indicate that the D-galactose specific lectin is multifunctional exhibiting in addition to agglutination, polyphenol oxidase and α-galactosidase activity
Uncontrolled Keywords: Legume seeds Field bean D-galactose lectin proteins
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Oct 2008 04:10
Last Modified: 28 Dec 2011 10:05
URI: http://ir.cftri.res.in/id/eprint/8751

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