Coagulant proteins identified in Mustard: a potential water treatment agent|
Bodlund, I.; Pavankumar, A. R.; Chelliah, R.; Kasi, S.; Sankaran, K. & Rajarao, G. K.
The use of natural coagulant protein in drinking
water treatment has been discussed for a long time, though
the method is still not in practice, probably due to limited
knowledge and availability of material. In the present
work, different Mustard varieties were tested for the presence
of coagulant protein compared with Moringa seed
extract and their potential application in water treatment.
The coagulation activity of the protein extract was measured
using synthetic clay solution as well as water from
pond. The protein content was determined by Bradford
method, molecular mass determined by Sodium dodecyl
sulfate–polyacrylamide gel electrophoresis, and peptide
sequence was analyzed by Mass spectrometry. Extract of
Mustard (large) and Moringa seed showed coagulation
activity of ≅70 and ≅85 % after 90 min, respectively.
Interestingly, seed extracts from other Mustard varieties
had coagulation activity after heat activation at 95 °C for
5 h. However, the coagulation activity of Mustard seed
extract against turbid pond water was higher (≅60 %)
compared to Moringa seed extract (≅50 %). The peptide
sequence analysis of 6.5 and 9 kDa proteins was found to
be homologous to Moringa coagulant protein and napin3,
respectively. To our knowledge, this could be the first
report on Mustard seed having coagulant protein. The
coagulation activity of Mustard (large) against highly turbid
pond water suggested that it could be a potential natural
coagulant for water treatment.
Brassica; Napin; Moringa coagulant protein; Peptide sequence; Thermo-tolerant