Determination of hemagglutination properties of crude protein extract from glycine max (Soybean) products

Date of Completion


Document Type


Degree Name

Bachelor of Science in Medical Laboratory Science


Complex Mixtures, Soybeans, hemagglutination, protein extract


The determination of hemagglutination properties from crude protein extract from Glycine max (soybean) products used an experimental method as its research design. The research study was conducted in De La Salle University Medical and Health Sciences Institute-Angelo King Medical Research Center for the preparation, extraction and assessment of hemagglutination properties crude protein extract from Glycine max products and blood extraction among selected students was done at De La Salle Medical and Health Sciences Institute. The study concluded that the hemagglutination gradings of the crude protein extract of Glycine max (Soybean) in all the ABO blood groups were 0 compared with the activity of the commercially available anti-sera that has 4+ agglutination. Our findings indicated that the lectin of Glycine max (Soybean) products which are soymilk and tofu are not specific. The extracted crude protein soymilk and tofu were tested using Bradford Assay and SDS-PAGE gel electrophoresis to check for the protein content, finding out that there are proteins present but the quality of the lectin is insufficient to elicit antigenic-antibaody reaction, supporting the negative results in the hemagglutination testing.

First Advisor

Clarence Witty H. Mendoza, RMT, MSMT

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