Momardica Charantia L. var. Jhalri (MCJ) lectin has been isolated from wild bitter gourd and partially characterized in the previous study. The present work reveals the effect of temperature, pH and denaturing agents on haemagglutination activity of MCJ lectin. MCJ lectin sustained its haemagglutination activity up to 45 oC. Above 45 oC, the activity continuously decreased and at 65 oC it was completely disappeared. The lectin showed its haemagglutination activity in the pH range 3-11. The activity was maximum (100%) at the optima of pH range 5-8. During treatment of MCJ lectin with denaturing agents viz. Urea, Thiourea and Guanidine-HCl, it lost its haemagglutination activity at high concentration of agents.
Lectin, Haemagglutination, Temperature, Denaturing agents