Extraction and purification of a lectin from small black kidney bean (Phaseolus vulgaris) using a reversed micellar system |
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| Authors: | Shudong He John Shi Elfalleh Walid Ying Ma Sophia Jun Xue |
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| Affiliation: | 1. School of Food Science and Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150090, China;2. Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph, Ontario N1G5C9, Canada;3. Institut des Régions Arides de Médenine, Laboratoire d’Aridoculture et Cultures Oasiennes, 4119, Tunisia |
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| Abstract: | Lectin from crude extract of small black kidney bean (Phaseolus vulgaris) was successfully extracted using the reversed micellar extraction (RME). The effects of water content of organic phase (Wo), ionic strength, pH, Aerosol-OT (AOT) concentration and extraction time on the forward extraction and the pH and ionic strength in the backward extraction were studied to optimize the extraction efficiency and purification factor. Forward extraction of lectin was found to be maximum after 15 min of contact using 50 mM AOT in organic phase with Wo 27 and 10 mM citrate-phosphate buffer at pH 5.5 containing 100 mM NaCl in the aqueous phase. Lectin was backward extracted into a fresh aqueous phase using sodium-phosphate buffer (10 mM, pH 7.0) containing 500 mM KCl. The overall yield of the process was 53.28% for protein recovery and 8.2-fold for purification factor. The efficiency of the process was confirmed by gel electrophoresis analysis. |
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