Structure and Activity Changes of Phytohemagglutinin from Red Kidney Bean (Phaseolus vulgaris) Affected by Ultrahigh-Pressure Treatments

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 43, 2015, Pages 9513-9519

  Lu, Yunjun ^a   Liu, Cencen ^a   Zhao, Mouming ^a   Cui, Chun ^a   Ren, Jiaoyan ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

hemagglutination; phytohemagglutinin; red kidney bean; ultrahigh pressure treatment; glucosidase inhibition

Indexed keywords

AFFINITY CHROMATOGRAPHY; ANTIGEN-ANTIBODY REACTIONS; DICHROISM; DIFFERENTIAL SCANNING CALORIMETRY; ELECTROPHORESIS; PROTEINS;

GLUCOSIDASE; HEMAGGLUTINATION; PHYTOHEMAGGLUTININ; RED KIDNEY BEAN; ULTRA-HIGH PRESSURE TREATMENT;

PURIFICATION;

ALPHA GLUCOSIDASE; PHYTOHEMAGGLUTININ; VEGETABLE PROTEIN;

CHEMISTRY; COOKING; DEVICES; ENZYMOLOGY; HEAT; PHASEOLUS; PLANT SEED; PRESSURE; PROCEDURES;

ALPHA-GLUCOSIDASES; COOKING; HOT TEMPERATURE; PHASEOLUS; PHYTOHEMAGGLUTININS; PLANT PROTEINS; PRESSURE; SEEDS;

EID: 84946429597     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b03337     Document Type: Article

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