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영어

In this study, biochemical characterization including hemagglutination of erythrocytes, molecular weight, optimum temperature, thermal stability, optimum pH, carbohydrate specificity, and inhibitory effect of metal ion were studied in lectin of eggplant (Solanum melongena L.)
fruit prepared by ammonium sulfate fractionation and affinity chromatography. This lectin was agglutinated by trypsin-treated rat blood erythrocyte. The molecular weight of this lectin by SDS-PAGE was estimated to be approximately 19.3 kDa of a single band. This lectin have no activity by cabohydrates such as D-glucose etc. The optimum range of temperature and pH were 10-20℃ and pH 6.2-7.2, respectively. This lectin was relatively stable at 20-70℃. And the
activity of this lectin was not inhibited by Ca2+, Co2+, Cu2+, Fe2+, Mg2+, and Mn2+.