Extraction and Purification of a Lectins from Iraqi Truffle (Terfezia sp.)

Lectins are a glycoprotein that plays significant role in plant and fungi resistance mechanism against insect microorganism attacks. This paper describes for the first time extraction purification of lectin protein found tubers Truffle (Terfezia sp.) by series steps. Initially, precipitated ammonium sulfate accompanied chromatographic techniques include ion-exchange chromatography gel permeation chromatography. Lectin proteins were showed fold about 20.851 final step specific activity 377.581 unit/mg protein. Also, hemagglutination assay was to agglutinate each with blood types A O more than B group at room temp, under moderate pH 7.0 also show high stability temperature extend from 0°to 40°C based on repeated experiments various temperatures. The carbohydrates specificity results lectins have complex specificities many sugars, but not another this test.