Effect of cultivar and processing on the hemagglutinin activity of soybean

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Effect of cultivar and processing on the hemagglutinin activity of soybean
P Felipe; D E Sok; O S Heo; Hyoung-Chin KimWoon Kee Yoon; Hwan Mook Kim; M R Kim
Bibliographic Citation
Food Science and Biotechnology, vol. 15, no. 1, pp. 91-95
Publication Year
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 (IT50) value decreased with increasing cooking temperature and pressure. Most effective conventional cooking method to inhibit hermagglutinin activity was pressure-cooking (IT50: 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.
Korea Soc-Assoc-Inst
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Ochang Branch Institute > Division of National Bio-Infrastructure > Laboratory Animal Resource & Research Center > 1. Journal Articles
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