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A Semi-Pilot-Scale Procedure for Isolating and Purifying Soybean (Glycine max) Lectin

Author:
Fasina, Yewande O., Swaisgood, Harold E., Garlich, Jim D., Classen, Henry L.
Source:
Journal of agricultural and food chemistry 2003 v.51 no.16 pp. 4532-4538
ISSN:
0021-8561
Subject:
Glycine max, affinity chromatography, electrophoresis, food animals, freeze drying, galactose, hemagglutination, lectins, poultry, sodium chloride, soybeans
Abstract:
Availability of gram quantities of purified soybean lectin (SBL) to scientists will foster discovery of novel biomedical applications of the lectin and provide the opportunity to investigate the antinutritional effects of SBL in soybean-consuming food animals and poultry. Therefore, a semi-pilot-scale procedure for isolating and purifying SBL was designed. Defatted soyflour was extracted overnight with 0.9% NaCl at 4 °C. The extract obtained was filtered (0.45 μm membrane) and subjected to affinity chromatography using a column containing N-acetyl-d-galactosamine resin that is specific for SBL. Bound SBL was eluted off the column with 0.14 M galactose solution. The eluent was ultrafiltered (30 kDa), and the resulting solution (SBL and water) was freeze-dried. Electrophoretic analysis and hemagglutination assay revealed that the freeze-dried SBL was similar to Sigma-grade SBL in purity and activity (35 and 33 HU/mg protein, respectively). The procedure yielded 141 mg of SBL/100 g of soyflour.
Agid:
322289