Isolation and Characterization of Soybean (Glycine max) Lectin

Abstract

Plant lectins have a wide spectrum of biological significance. In this thesis work the isolation and characterization of thelectins(SBL) from the Soybean(Glycine max) have been reported. The lactose binding lectins were purified from the Soybean seeds by performing affinity chromatography using a lactamylsepharose 4Bcolumn. Affinity products were dialysed against PBS and SDS-PAGE was done to identify the fractions’molecular weight. Furthermore, haemagglutination assay was performed for crude, 20% cut, 60% cut, 90% cut, 60% affinity and 90% affinity portion using AB blood group type. This work explored different techniques of protein (lectin) purification and describing their characteristics by doing the haemagglutination assay.