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Effect of Temperature, pH and Denaturing Agents on Biological Activity of MCJ Lectin

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1TitleTitle of DocumentEffect of Temperature, pH and Denaturing Agents on Biological Activity of MCJ Lectin
2CreatorAuthor's name, affiliation, country AJAY PRATAP SINGH and K. D. SAXENA
Department of Chemistry, Bareilly College Bareilly-243001(U.P.), India
3SubjectDicipline(s) Chemical Science
3SubjectKeywords Lectin, Haemagglutination, Temperature, Denaturing agents
4DescriptionAbstract 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.
5PublishersOrganizing agency, location WWW Publications, India
6Contributor Sponsor(s) -
7DateDate (YYYY-MM-DD) -
8TypeStatus & genre Peer-reviewed Article
8TypeType
9FormateFile Formate PDF
10IdentifierUniform Resource Identifier Click Here
10IdentifierDigital Object Identifier DOI:10.7598/cst2013.585
11SourceJournal/conference title; vol., no. (Year)Chemical Science Transactions, Volume  2 , Number  (4), (2013)
12LanuguageEnglish=en en
13RelationSupp.files
14Coverage -
15CopyrightCopyright and permissions
Chemical Science Transactions | Chem Sci Trans | CST | Online Chemistry Journal | Open Access
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