International Journal of Biotechnology & Biochemistry

  • Year: 2009
  • Volume: 5
  • Issue: 2

Biochemical Characterization of Three Varieties of Lablab Purpureus (lablab beans) Seed Proteins

  • Author:
  • K. O Soetan1,, M. A. Fafunso2
  • Total Page Count: 8
  • DOI:
  • Page Number: 171 to 178

1Department of Veterinary Physiology, Biochemistry and Pharmacology, University of Ibadan, Nigeria.

2Department of Biochemistry, University of Ibadan, Nigeria.

Abstract

Lablab purpureus (lablab beans) is a lesser known legume. The proteins in the seeds were characterized using sodium dodecyl sulphate polyacrylamde gel electrophoresis (SDS-PAGE). The three varieties used for this study were Rongai brown (PI509114), Rongai white (NAPRI 4) and Highworth black (Grif 12293). Biochemical Characterization of the seed proteins revealed presence of proteins with molecular weights ranging from 7,244 to 50,118 daltons.

Keywords

Biochemical, characterization, Lablab purpureus, proteins