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DR. D'ADAMO: LECSTER 7The lectin database of Dr. Peter D'Adamo. BACK TO INDEX | LECSTER7 FAQ |
Phaseolus vulgaris | |
| SPECIES IMAGE |  | SOURCE | Navy bean |
| LECTINS | |
| MOLECULAR IMAGE | | CLASS |
| NOMEN | LECp.Pha.Vul.xx.Xxxx |
| INDEX | Plant lectin / / / / |
| CHARACTERIZATION | 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 |
| BIOACTIVITY | |
| SOURCE TISSUE | |
| SPECIFICITY | |
| INHIBITORS | |
| REFERENCES | Am J Clin Nutr. 1980 Nov;33(11):2338-45. |
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