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RESEARCH NOTE: HEMAGGLUTINATING ACTIVITY of LECTINS IN SELECTED VARIETIES of RAW and PROCESSED DRY BEANS 1
Author(s) -
DESHPANDE SUDHIR S.,
SINGH RAKESH K.
Publication year - 1991
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1991.tb00156.x
Subject(s) - phaseolus , dry bean , food science , chemistry , lectin , lima beans , germination , dilution , biology , botany , biochemistry , physics , thermodynamics
The effects of several processing methods on the hemagglutinating activity of ten varieties of dry beans (Phaseolus vulgaris L.) were studied using a serial dilution technique. Lectin activity ranged from 128–512 × 10 4 units/g whole bean flour, with a mean value of 307 × 10 4 units/g bean. Small Red and Kidney bean types had the highest agglutinating activities among the varieties studied. No noticeable changes were observed upon dehulling beans, while germinated beans and protein concentrates had lower hemagglutinating activity. Cooking of beans completely destroyed the lectin activity.