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Biochemical Properties of Locular Fluid Lectin of Tomato  

Roh, Kwang-Soo (Department of Biology, Keimyung University)
Publication Information
KSBB Journal / v.23, no.1, 2008 , pp. 48-53 More about this Journal
Abstract
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 $70^{\circ}C$, and was relatively stable to heat with the higher activity at $40-80^{\circ}C$. The optimal temperature and pH of this lectin were $50^{\circ}C$ and pH 7.0, respectively.
Keywords
Hemagglutination activity; locular fluid lectin; tomato;
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