ISSN:
1745-4514
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effect of haptenic carbohydrates, N-acetyl-galactosamine and galactose, on soybean agglutinin (SBA) thermal denaturation was measured by differential scanning calorimetry (DSC) and batch heating in an oil bath. Thermodynamic parameters were determined by scanning from 30 to 11OC, at 1C/min. Lectin activity was measured by a hemagglutination test after heating at 80, 85, 90 and 95C for 5, 10, 15 and 20 min. Soybean lectin denaturation was an irreversible process with ΔH±= 120 kcal/mol that was significantly reduced by carbohydrates, and it was a carbohydrate concentration dependent phenomenon. In addition, haptenic carbohydrates induced an increase of the Tmax and Ttr of SBA denaturation when compared with soybean lectin solution alone. The loss of lectin activity was faster in absence of haptenic carbohydrates than those obtained from solutions with the specific sugars. It was concluded that haptenic sugars protected the SBA against denaturation.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4514.1993.tb00475.x
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