Effect of Heat Processing on Hemagglutinin Activity in Red Kidney Beans

作者：Lilian U. Thompson, Ramona L. Rea, David Jenkins · 发表于：Journal of Food Science · 年份：1983 · DOI：10.1111/j.1365-2621.1983.tb14831.x · 被引用次数：50 · 研究领域：Proteins in Food Systems

ABSTRACT The effect of temperature in destroying the hemagglutinin (lectin) activity in red kidney beans has been determined. Heating presoaked beans at 100°C for 15 min or at 80°C for 2 hr, or pressure cooking (15 psi) foi 45 min without presoaking, decreased the hemagglutinin activity to below detectable levels. At 65°C, no significant decrease was observed even after 12 hr heat treatment. Commercially canned beans have lectin levels similar to beans pressure cooked for 30 min.