Factors affecting the extraction and the relative proportions of multiple forms of plant α-galactosidases

The extractability of α-galactosidase activity from mature Vicia faba seeds and the conversion of the low molecular weight form II to the larger oligomer I, was examined over a range of salt concentrations. Specific and total activities of the preparations were high when strong salt solutions were used. Extraction of α-galactosidase I, in comparison with II, requires solutions with a high ionic strength (e.g. 0.5 M NaCl). Interpretation of gel filtration patterns are, however, complicated by conversion of II to I which occurs under these conditions. This conversion is also enhanced by routine procedures used for enzyme purification, such as citric acid precipitation.