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http://dx.doi.org/10.5352/JLS.2007.17.2.254

Biochemical Characterization of Lectin Isolated from Cherry Tomato Fruit  

Park, Na-Young (Deportment of Biology, Keimyung University)
Lee, Sam-Pin (Department of Food Science and Technology, Keimyung University)
Roh, Kwang-Soo (Deportment of Biology, Keimyung University)
Publication Information
Journal of Life Science / v.17, no.2, 2007 , pp. 254-259 More about this Journal
Abstract
Biochemical characterization of lectin isolated from fruit of cherry tomato through neutral saline extraction, ammonium sulfate precipitation, and affinity chromatography on Sephadex G-200 was studied. The lectin was agglutinated by trypsin-treated human ABO erythrocytes, and the most pronounced activity of agglutination was observed at B type erythrocyte. The analysis of the lectin by SDS-PAGE showed the high intensity band with molecular weights of 10.7 kDa. The optimal temperature and thermal stability of the lectin was $40^{\circ}C$ and $40-60^{\circ}C$, respectively. The maximal pH of this lectin was pH 7.2.
Keywords
Agglutination; cherry tomato fruit; lectin;
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