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|Phaseolus vulgaris : Haricot bean|
Molecular structure of
|Lecster ID:519|| Edit Entry |
|Source Organism:||Haricot bean|
| Common Nomenclature:|
|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|
|References:||Biochem J. 1974 May;139(2):421-9|
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