The effect of heating on the haemagglutinating activity and nutritional properties of bean (<i>Phaseolus vulgaris</i>) seeds
抄録
<jats:title>Abstract</jats:title><jats:p>The toxic lectins present in red, white and black kidney beans (<jats:italic>Phaseolus vulgaris</jats:italic>) 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.</jats:p>
収録刊行物
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- Journal of the Science of Food and Agriculture
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Journal of the Science of Food and Agriculture 33 (12), 1324-1326, 1982-12
Wiley