Evaluation of the Hemagglutinating Activity of Low-temperature Cooked Kidney Beans
COFFEY, D. G. ; UEBERSAX, M. A. ; HOSFIELD, G. L. ; BRUNNER, J. R.
Oxford, UK : Blackwell Publishing Ltd
Published 1985
Oxford, UK : Blackwell Publishing Ltd
Published 1985
| ISSN: |
1750-3841
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|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
Methodology was developed that allowed sensitive measurement of phytohemagglutinin (PHA), the lectin of kidney beans. Trypsinated porcine red blood cells were treated with saline extracts of kidney beans, incubated, and the nonagglutinated cells were quantitated using a Coulter Counter. This hemagglutination activity (HA) assay was then used to monitor the PHA in cooked kidney beans. The thermal treatment (minutes @°C) required to reduce HA by 1 log cvcle was: 12 @ 100°C: 62 @ 93°C: 136 @ 88°C: 160 @ 82°C. Beans were prepared in commercially available low-temperature cookers and evaluated for tenderness and residual hemagglutinating activity.
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| Type of Medium: |
Electronic Resource
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| URL: |