ShareStability of red kidney bean lectin.
Author(s) : COFFEY D. G., UEBERSAX M. A., HOSFIELD G. L., BENNINK M. R.
Type of article: Article
Summary
Purified phytohemagglutinins are separated by affinity chromatography and submitted to different thermal (-23, 70 to 100 deg C), chemical (pH 3 to 12, sodium chloride, urea and mercaptoethanol) and enzymic (peptidases, proteases and carbohydrases) treatments. The effect of these treatments on lectin activity is studied.
Details
- Original title: Stability of red kidney bean lectin.
- Record ID : 1994-0320
- Languages: English
- Source: J. Food Biochem. - vol. 16 - n. 1
- Publication date: 1992
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Indexing
- Themes: Vegetables
- Keywords: Chemical analysis; Treatment; Bean; Vegetable; Enzyme; Freezing
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