Biochemical Properties of Lectin Isolated from Raw and Boiled Peanut
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We have studied biochemical properties of peanut (Arachis hypogaea L.) seed lectin through amounts of protein and carbohydrate, hemagglutination activity, molecular weights, optimal temperature, thermal stability, and pH. Lectin was isolated from raw and boiled peanut. Because the lectin was not detected in boiled peanut, lectin isolated from raw peanut was used in this study. The molecular weights of raw peanut lectin determined by SDS-PAGE were 59 and 24 kDa. The isolated lectin did not agglutinate trypsin-treated as well as non-treated human ABO bloods, but agglutinated trypsin-treated rabbit blood. The optimal temperature of isolated peanut seed lectin was 30C, and thermal stability was 40C. The maximal pH of this lectin was pH 3.2.
Abstract
We have studied biochemical properties of peanut (Arachis hypogaea L.) seed lectin through amounts of protein and carbohydrate, hemagglutination activity, molecular weights, optimal temperature, thermal stability, and pH. Lectin was isolated from raw and boiled peanut. Because the lectin was not detected in boiled peanut, lectin isolated from raw peanut was used in this study. The molecular weights of raw peanut lectin determined by SDS-PAGE were 59 and 24 kDa. The isolated lectin did not agglutinate trypsin-treated as well as non-treated human ABO bloods, but agglutinated trypsin-treated rabbit blood. The optimal temperature of isolated peanut seed lectin was 30C, and thermal stability was 40C. The maximal pH of this lectin was pH 3.2.
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