CHARACTERIZATION OF WHEAT GERM LECTIN

A. Taha, Ali; O. Muhyaddin, Mohamed; JV, Inas; Al-Aubadi,

	CHARACTERIZATION OF WHEAT GERM LECTIN
The Iraqi Journal of Agricultural Science
Article 1, Volume 39, Issue 3, 2008, Pages 94-103
Authors
Ali A. Taha; Mohamed O. Muhyaddin; Inas JV;
Abstract
This research was aimed to study the characters of purified Wheat germ lection (Wheat germ agglutinin) which confirmed by electrophoresis. It was shown that the molecular weight was 17800 Dalton as determined by polyacrylamid gel electrophoresis under denaturing conditions and presence of the reducing agent 2-mercaptoethanol. The isoelectric point was found to be 8.7 as determined by Isoelectric focusing which indicating the lection under study is basic protein. No carbohydrate was found in purified lectin using Phenol-Sulfuric acid method so the lection under study differ from other lections in this struactural property because the other ones are glycoprotein. The optimum pH for lection activity was found to have ranged from 6.5-7.0 while agglutinating activity was found to be lost completely at pH lower than 5.5 and more than 8.5 . The lection retained its original activity when incubated at 20-60°C for 15 minutes, while it had retained half of its original activity after incubation for the same time at 70 °C the activity was decreased to lowest level at 80°C that it was lost 93.75 % of its original activity and became completely inactive at 90°C. It found that the lection has not lost any of its activity until six week of storage at -18 °C , but the agglutinating activity was decreased partly of seventh and eighth week of storage under the same condition, as it lost just 50% of the activity . It was found that the activity decline so quickly after the first week at 25 °C and after the second week when held at 4 'C.

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