Effect of Heat Processing on Hemagglutinin Activity in Red Kidney Beans |
| |
| Authors: | LILIAN U. THOMPSON RAMONA L. REA DAVID J. A. JENKINS |
| |
| Affiliation: | Authors Thompson, Rea and Jenkins are affiliated with the Dept of Nutritional Sciences, Univ. of Toronto, Toronto, Ontario M5S 1A8, Canada. |
| |
| Abstract: | The effect of temperature in destroying the hemagglutinin (lectin) activity in red kidney beans has been determined. Heating presoaked beans at 100°C for 15 min or at 80°C for 2 hr, or pressure cooking (15 psi) foi 45 min without presoaking, decreased the hemagglutinin activity to below detectable levels. At 65°C, no significant decrease was observed even after 12 hr heat treatment. Commercially canned beans have lectin levels similar to beans pressure cooked for 30 min. |
| |
| Keywords: | |
|
|
