摘要
菜豆凝集素(PHA)是一种能使动物红细胞凝集的蛋白质,是莱豆中毒主要的致毒物。本文旨在研究PHA的灭活方法,分别用湿热、酸碱和金属离子3种方法处理PHA,研究理化处理对PHA活力的影响。研究表明,95℃、40min,100℃、30min或105℃、10min的湿热处理,可使PHA的活力完全丧失。在pH1．0～5．0或pH9．5～13．0的范围内提取菜豆蛋白质,可使PHA活力显著丧失。菜豆蛋白质抽提液中加入三价金属离子和部分二价、一价金属离子也可显著降低PHA的活力。
Kidney bean protein （PHA） is one kind of protein which can agglutinate animal＇s erythrocyte. It is the main toxin in kidney bean poisoning. The purpose of this article was to study the methods of PHA inactivation. Dry-heating,humid-heating, acid-alkali treatment and metal ions were applied to evaluate their effects on the activity of PHA. The experimental results indicated that humidheat （95℃ for 40min,100℃ for 30 min or 105℃; for 10 min） completely inactivated the PHA. The activity of PHA significantly decreased when bean protein was extracted under pH1.0-5.0 or pH9.5- 13.0. Trivalent and some bivalent or mono valent metal ions markedly inhibited the activity of PHA.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第11期159-161,共3页
Science and Technology of Food Industry
关键词
菜豆
凝集素
活力
kidney bean
hemagglutinin
activity
