Abstract
ABSTRACTThe phosphate buffer saline (PBS) extracts of defatted lupin seed flour showed haemagglutin activity only with trypsinized rabbit erythrocytes. The lectin tested in crude extracts showed specificity towards galactose and lactose. Heat stability studies of PBS extracts on incubation for 10 min showed no reduction of haemagglutinin activity in the temperature range 40°C to 80°C while no haemagglutination was observed when incubated at 90°C for 8 min. The trypsin inhibitor activity of flour extracts was 14.4 TUI/mg protein.
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