상세검색
최근 검색어 전체 삭제
다국어입력
즐겨찾기0
국가지식-학술정보

Effect of Cultivar and Processing on the Hemagglutinin Activity of Soybean

Effect of Cultivar and Processing on the Hemagglutinin Activity of Soybean

  • 0
커버이미지 없음

Effects of cultivars, cooking, and processing on hemagglutinin activity were evaluated by observing macroscopic hemagglutination using serial twofold dilution of trypsinized human blood type-O or rabbit blood. Hemagglutinin activity was expressed as maximal geometric dilution fold. Agglutination of rabbit blood was more sensitive compared to human blood. Hemagglutinin activities of glyphosate-tolerant soybean, HS2906, and imported conventional soybeans were not statistically different, although significant differences were observed among conventional soybean cultivars cultivated in Korea (286 to 1535 HU/mg protein). Time required to reach fifty percent inhibition of hemagglutinin activity ($IT_{50}$) value decreased with increasing cooking temperature and pressure. Most effective conventional cooking method to inhibit hemagglutinin activity was pressure-cooking ($IT_{50}$: 1.36 min). Calculated activation energy based on reaction rate constant was 4.88 kcal. No hemagglutinin activities were detected in processed soybean products such as tofu, soybean paste, and soysauce.

(0)

(0)

로딩중