ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Porcine thyroglobulin (PTG)-binding lectins from cultivars representing the five major G2/albumin groups of Phaseolus vulgaris L. were quantified and assayed for thermal stability with PTG-Sepharose affinity chromatography and the Folin-Ciocalteau protein assay. Lectin concentrations of the five cultivars were 30, 25, 21, 21 and 15 mg g−1 dry flour, for Jamapa (MG2), ICA-Pijao (BG2), California Light Red Kidney (TG2), Black Turtle Soup (VG2) and Sanilac (SG2), respectively. Heat stabilities of the five major lectin-containing G2/ albumin groups were MG2= BG2〈VG2〈SG3〈TG2. Thermally processing whole beans at 89°C for 60-130 min inactivated the lectins in all G2/albumin groups.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1992.tb11261.x
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