• Olukemi Osukoya Department of Chemical Sciences, Afe Babalola University, Ado-Ekiti, Nigeria


This study partially purified and characterized an hemagglutinating protein from the fruit of Cola nitida. This protein had heamagglutinating activity towards human erythrocytes (ABO system) and was non-blood group specific. The activity was stable at pH range of 5 – 12, and was inhibited at pHs 3 and 4. The lectin activity was heat stable up to 70 °C and was not inhibited by chelating with EDTA.


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How to Cite
Osukoya, O. (2016). PHYSICOCHEMICAL CHARACTERIZATION OF AN HEMAGGLUTINATING PROTEIN FROM THE FRUIT OF Cola nitida, KOLANUT. Innovare Journal of Sciences, 4(4), 13-15. Retrieved from
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