Abstract
ABSTRACTMethodology 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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
