Researches on extraction, purification technique and properties of lectin from Porphyra yezoensis

• Published in: Hunan agricultural science & technology newsletter : HASTN Vol. 11; no. 8
• Main Authors: Pan Saikun, Huaihai Institute of Technology, Lianyungang (China), School of Marine Science and Technology, Zhang Linwei, Huaihai Institute of Technology, Lianyungang (China), School of Marine Science and Technology, Hu Saiquan, Huaihai Institute of Technology, Lianyungang (China), School of Marine Science and Technology
• Format: Journal Article
• Language: Chinese
• Published: 01.01.2011
• Subjects: http://www.fao.org/aos/agrovoc#c_24042; http://www.fao.org/aos/agrovoc#c_24790; http://www.fao.org/aos/agrovoc#c_49874; LECTINAS; LECTINE; LECTINS; PORPHYRA; PROPERTIES; PROPIEDADES
• ISSN: 1009-4229

[Objective] The aim was to explore the extraction technique and purification method of lectin from Porpya yezoensis, as well as to investigate the properties of lectin. [Method] The effects of four factors such as buffer system, solid-liquid ratio, temperature, and extracting time on the lectin extraction result from P. yezoensis were investigated by the use of specific activity as the indicator. Then the lectin was purified by DEAE-Sepharose FF chromatography. The hemagglutination activity was used as the indicator, and the properties of the lectin such as carbohydrate specificity, divalent cations dependence, temperature, acidic and alkaline stability and others were detected. [Result] The optimal extraction conditions were: extraction ageat Tris-HCl buffer (25 mmol/L, pH = 7. 5 ), solid-liquid ratio of 1:5, extracting temperature of 40 ℃ ,and extracting time of 16 h. The activity of the lectin of P. yezoensis didn’t changed after 30 min of being heated at 50 ℃, which showed a certain extent of thermal stab