Earticle

초록

영어

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 hemagglutinin 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.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• Felipe, Penelope [ Dept. of Food and Nutrition, Chungnam National University ]
• Sok, Dai-Eun [ of Pharmacy, Chungnam National University ]
• Heo, Ok-Soon [ Daejeon Regional Food & Drug Administration ]
• Kim, Hyoung-Chin [ Bio-Evaluation Center, Korea Research Institute of Bioscience and Biotechnology ]
• Yoon, Won-Kee [ Bio-Evaluation Center, Korea Research Institute of Bioscience and Biotechnology ]
• Kim, Hwan-Mook [ Bio-Evaluation Center, Korea Research Institute of Bioscience and Biotechnology ]
• Kim, Mee-Ree [ Dept. of Food and Nutrition, Chungnam National University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664