Abstract
THE beneficial effect of heat treatment on the nutritional quality of legumes is generally accepted to be due to destruction of the trypsin-inhibiting factor1. Hæmagglutinating activity has also been found to be present in certain legumes2,3.
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References
Altschul, A. M., Processed Plant Protein Foodstuffs (Academic Press, Inc., New York, 1958).
Liener, I. E., Arch. Biochem. Biophys., 54, 223 (1955).
Honavar, P. M., Cheng-Ven Shih, and Liener, I. E., J. Nutr., 77, 109 (1962).
Lyman, R. L., and Lepovsky, S., J. Nutr., 62, 274 (1957).
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DE MUELENAERE, H. Effect of Heat Treatment on the Hæmagglutinating Activity of Legumes. Nature 201, 1029–1030 (1964). https://doi.org/10.1038/2011029a0
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DOI: https://doi.org/10.1038/2011029a0
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