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Phaseolus vulgaris : Navy bean
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Molecular structure of
Navy bean:
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Phaseolus vulgaris
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| Lecster ID:517 | Edit Entry |
| Source Organism: | Navy bean |
| Species: | Phaseolus vulgaris |
| Common Nomenclature: | |
| Class: | |
| Index Nomenclature: | LECp.Pha.Vul.xx.Xxxx |
| Characterization Notes: | Phytohemagglutinin resists mild cooking in the whole bean, surviving temperatures of 70 degrees C for up to 4 hours with no loss of activity and retaining some activity even after 90 degress C for 3 hours. Beans that were presoaked overnight before cooking lost all activity after 10 minutes at 100 degrees C. But if they were boiled without this pre-soaking, some activity remained after 45 minutes. See: J Food Sci Agric 1982 (33); 1324-1326 |
| Biological Activity: | |
| Source Tissue: | |
| Specificity: | |
| Inhibitors: | |
| References: | Am J Clin Nutr. 1980 Nov;33(11):2338-45. |
2013-5-25: Current Date 22:21:46 GMT: Current Time
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