Browsing by Author "Fatuma, Abiyu"

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    Extraction of Lectin from Banana Using Acid Solvent
    (Addis Ababa University, 2018-11) Fatuma, Abiyu; Shimeles, Admasu (PhD)
    Banana is a major tropical fruit crop distributed in more than 120 countries with an annual production of 102 million tones. Banana Lectin is a lectin from the jacalin-related lectin family isolated from the fruit of the bananas (Musa acuminate). It exists as a homodimer which are two identical kda (kilodalton) sub unit. The objective of the thesis was extraction of lectin from banana for glycoconjugates. A number of literatures were reviewed for extraction of lectin.Lectin was extracted from ripen and unripen banana. The protein was highly stable and binds to a certain carbohydrate structure. These heterogeneous class of carbohydrate-binding proteins or glycoproteins of non-immune origin are capable of specific recognition of, and reversible binding to, carbohydrates without altering their covalent structure. The maximum amount of lectin (3.6 mg) was found from ripen banana that socked in neutral pH, at 25 o C and 24 hours. And it was checked its glycoconjugates activity using KHB kit and agglutination was observed on the wall of the plate. As socking time increased from 12-36 hours the amount of lectin decreased. Large amount of lectin was observed in neutral pH than in acidic and basic solutions. Besides as temperature increased from 2530 o C, still amount of lectin decreased. This was due to the break-down of protein molecules in long socking time, acidic and basic solutions and high temperature.