Chemical and Physical Properties of Lectin from Boiled Cauliflower

A lectin was purified from boiled cauliflower (Brassica oleracea var. botys) by ion-exchange chromatography on DEAE-cellulose and gel filtration on Sephacel S-1000. It was homogeneous by high-performance chromatography and its molecular weight was calculated to be 7, 400, 000. This lectin contained...

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Bibliographic Details
Published inJournal of Home Economics of Japan Vol. 50; no. 2; pp. 129 - 136
Main Authors UNE, Satsuki, MIYOSHI, Masamitsu
Format Journal Article
LanguageEnglish
Published The Japan Society of Home Economics 1999
Subjects
cauliflower
hemagglutinating activity
lectin
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Summary:A lectin was purified from boiled cauliflower (Brassica oleracea var. botys) by ion-exchange chromatography on DEAE-cellulose and gel filtration on Sephacel S-1000. It was homogeneous by high-performance chromatography and its molecular weight was calculated to be 7, 400, 000. This lectin contained 67.5% carbohydrate which was mainly composed of rhamnose, mannose, galactose, glucose, arabinose and galacturonic acid. The protein fraction of this lectin was rich in alanin, glycine and glutamic acid. The lectin was resistant to proteases, and 78% of its activity remained after being heated at 100°C for 60 min. The hemagglutinating activity of this lectin was inhibited by fetuin and thyroglobulin.
ISSN:0913-5227
1882-0352
DOI:10.11428/jhej1987.50.129