The effect of heating on the haemagglutinating activity and nutritional properties of bean (Phaseolus vulgaris) seeds

作者：George Grant, Linda J. More, Norma H. McKenzie, Arpad J. Pusztai · 发表于：Journal of the Science of Food and Agriculture · 年份：1982 · DOI：10.1002/jsfa.2740331220 · 被引用次数：64 · 研究领域：Proteins in Food Systems、Transgenic Plants and Applications、Biofuel production and bioconversion

Abstract The toxic lectins present in red, white and black kidney beans (Phaseolus vulgaris) are sensitive to heat treatment and the efficiency of that treatment is greatly improved by pre‐soaking of the seeds. Heating of pre‐soaked seeds at all temperatures above 75°C caused a continuous reduction in both their haemagglutinating activity and toxicity. However, the only safe method of eliminating toxicity was to heat the fully hydrated seeds to 100°C for a minimum of 10 min.