Skip to content
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Reverse micellar extraction of lectin from black turtle bean (Phaseolus vulgaris): Optimisation of extraction conditions by response surface methodology
Food Chemistry, Volume 166, Year 2015
Notification
URL copied to clipboard!
Description
Lectin from black turtle bean (Phaseolus vulgaris) was extracted and purified by reverse micellar extraction (RME) method. Response surface methodology (RSM) was used to optimise the processing parameters for both forward and backward extraction. Hemagglutinating activity analysis, SDS-PAGE, RP-HPLC and FTIR techniques were used to characterise the lectin. The optimum extraction conditions were determined as 77.59 mM NaCl, pH 5.65, AOT 127.44 mM sodium bis (2-ethylhexyl) sulfosuccinate (AOT) for the forward extraction; and 592.97 mM KCl, pH 8.01 for the backward extraction. The yield was 63.21 ± 2.35 mg protein/g bean meal with a purification factor of 8.81 ± 0.17. The efficiency of RME was confirmed by SDS-PAGE and RP-HPLC, respectively. FTIR analysis indicated there were no significant changes in the secondary protein structure. Comparison with conventional chromatographic method confirmed that the RME method could be used for the purification of lectin from the crude extract. © 2014 Elsevier Ltd. All rights reserved.
Authors & Co-Authors
He, Shudong
China, Harbin
Harbin Institute of Technology
Canada, Guelph
Guelph Research and Development Centre
Shi, John
China, Harbin
Harbin Institute of Technology
Canada, Guelph
Guelph Research and Development Centre
Walid, Elfalleh
China, Harbin
Harbin Institute of Technology
Tunisia, Medenine
Institut Des Régions Arides
Zhang, Hongwei
China, Harbin
Northeast Agricultural University
Ma, Ying
China, Harbin
Harbin Institute of Technology
Xue, Sophia Jun
Canada, Guelph
Guelph Research and Development Centre
Statistics
Citations: 80
Authors: 6
Affiliations: 4
Identifiers
Doi:
10.1016/j.foodchem.2014.05.156
ISSN:
03088146
e-ISSN:
18737072