摘要
菜豆凝集素(PHA)是一种能使动物红细胞凝集的蛋白质,是菜豆引起食物中毒主要的致毒物。该文旨在研究理化处理对PHA的影响。分别用湿热、酸碱和金属离子三种方法处理PHA。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pH值1．0～5．0或pH值9．5～13．0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。
The hemagglutinin in kidney bean（PHA） is one kind of protein which can agglutinate animal＇s erythrocyte. It is the mainly toxin in kidney bean poisoning. The purpose of this article was to investigate the effect of physico-chemical treatments on the activity of hemagglutinin in kidney bean. Dry-heat, humid-heat, acid-alkali and metal ion were applied to evaluate their effects on the activity of PHA. The experiments indicated that humid-heat（95℃ for 40 min, 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 pHI .0 - 5.0 or pH9.5 - 13.0. Trivalent and some bivalent or univalent metal ions markedly inhibited the activity of PHA.
出处
《食品工业》
北大核心
2007年第2期8-10,共3页
The Food Industry
关键词
菜豆
凝集素
活力
kidney bean
hemagglutinin
activity
