Effect of cultivar and processing on the hemagglutinin activity of soybean

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Title
Effect of cultivar and processing on the hemagglutinin activity of soybean
Author(s)
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
2006
Abstract
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.
Keyword
hemagglutininsoybeancultivarscookingprocedding
ISSN
1226-7708
Publisher
Korea Soc-Assoc-Inst
Type
Article
Appears in Collections:
Ochang Branch Institute > Division of National Bio-Infrastructure > Laboratory Animal Resource & Research Center > 1. Journal Articles
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