Analysis and thermal stability of porcine thyroglobulin-binding lectins in the major Phaseolus vugaris L. G2/albumin groups
Porcine thyroglobulin (PTG)-binding lectins from cultivars representing the five major G2/albumin groups of Phaseolus vulgaris L. were quantified and assayed for thermal stability with PTG-Sepharose affinity chromatography and the Folin-Ciocalteau protein assay. Lectin concentrations of the five cul...
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| Veröffentlicht in: | Journal of food science 1992-09, Vol.57 (5), p.1056-1059 |
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| creator | Bonorden, W.R. (University of Wisconsin-Madison, Madison, WI) Swanson, B.G |
| description | Porcine thyroglobulin (PTG)-binding lectins from cultivars representing the five major G2/albumin groups of Phaseolus vulgaris L. were quantified and assayed for thermal stability with PTG-Sepharose affinity chromatography and the Folin-Ciocalteau protein assay. Lectin concentrations of the five cultivars were 30, 25, 21, 21 and 15 mg g-1 dry flour, for Jamapa (M(G2)), ICA-Pijao (B(G2)), California Light Red Kidney (T(G2)), Black Turtle Soup (V(G2)) and Sanilac (S(G2)), respectively. Heat stabilities of the five major lectin-containing G2/albumin groups were M(G2) = B(G2) V(G2) S(G2) T(G2). Thermally processing whole beans at 89 degrees C for 60-130 min inactivated the lectins in all G2/albumin groups |
| doi_str_mv | 10.1111/j.1365-2621.1992.tb11261.x |
| format | Article |
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G2/albumin groups</title><source>Wiley Online Library Journals Frontfile Complete</source><creator>Bonorden, W.R. (University of Wisconsin-Madison, Madison, WI) ; Swanson, B.G</creator><creatorcontrib>Bonorden, W.R. (University of Wisconsin-Madison, Madison, WI) ; Swanson, B.G</creatorcontrib><description>Porcine thyroglobulin (PTG)-binding lectins from cultivars representing the five major G2/albumin groups of Phaseolus vulgaris L. were quantified and assayed for thermal stability with PTG-Sepharose affinity chromatography and the Folin-Ciocalteau protein assay. Lectin concentrations of the five cultivars were 30, 25, 21, 21 and 15 mg g-1 dry flour, for Jamapa (M(G2)), ICA-Pijao (B(G2)), California Light Red Kidney (T(G2)), Black Turtle Soup (V(G2)) and Sanilac (S(G2)), respectively. Heat stabilities of the five major lectin-containing G2/albumin groups were M(G2) = B(G2) V(G2) S(G2) T(G2). Thermally processing whole beans at 89 degrees C for 60-130 min inactivated the lectins in all G2/albumin groups</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1992.tb11261.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>beans ; Biological and medical sciences ; Food contamination & poisoning ; Food industries ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; GLOBULINAS ; GLOBULINE ; inactivation ; LECTINA ; LECTINE ; lectins ; PHASEOLUS VULGARIS ; PROTEINAS ; PROTEINE ; sepharose ; TRAITEMENT THERMIQUE ; TRATAMIENTO TERMICO ; Vegetables</subject><ispartof>Journal of food science, 1992-09, Vol.57 (5), p.1056-1059</ispartof><rights>1993 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Sep 1992</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3486-4d2cf88c221478b04b311f7e72d7f7eb93bfcd6486862c1e0c21c3a8340aebc63</citedby><cites>FETCH-LOGICAL-c3486-4d2cf88c221478b04b311f7e72d7f7eb93bfcd6486862c1e0c21c3a8340aebc63</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1992.tb11261.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1992.tb11261.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,27905,27906,45555,45556</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=4587146$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Bonorden, W.R. (University of Wisconsin-Madison, Madison, WI)</creatorcontrib><creatorcontrib>Swanson, B.G</creatorcontrib><title>Analysis and thermal stability of porcine thyroglobulin-binding lectins in the major Phaseolus vugaris L. G2/albumin groups</title><title>Journal of food science</title><description>Porcine thyroglobulin (PTG)-binding lectins from cultivars representing the five major G2/albumin groups of Phaseolus vulgaris L. were quantified and assayed for thermal stability with PTG-Sepharose affinity chromatography and the Folin-Ciocalteau protein assay. Lectin concentrations of the five cultivars were 30, 25, 21, 21 and 15 mg g-1 dry flour, for Jamapa (M(G2)), ICA-Pijao (B(G2)), California Light Red Kidney (T(G2)), Black Turtle Soup (V(G2)) and Sanilac (S(G2)), respectively. Heat stabilities of the five major lectin-containing G2/albumin groups were M(G2) = B(G2) V(G2) S(G2) T(G2). Thermally processing whole beans at 89 degrees C for 60-130 min inactivated the lectins in all G2/albumin groups</description><subject>beans</subject><subject>Biological and medical sciences</subject><subject>Food contamination & poisoning</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>GLOBULINAS</subject><subject>GLOBULINE</subject><subject>inactivation</subject><subject>LECTINA</subject><subject>LECTINE</subject><subject>lectins</subject><subject>PHASEOLUS VULGARIS</subject><subject>PROTEINAS</subject><subject>PROTEINE</subject><subject>sepharose</subject><subject>TRAITEMENT THERMIQUE</subject><subject>TRATAMIENTO TERMICO</subject><subject>Vegetables</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1992</creationdate><recordtype>article</recordtype><recordid>eNqVkc1u1DAURiMEEkPhBVhZFduk_ovjsKIqdAoMUNFWldhYtuOkDp54sBOYiJfH0Yy6x5sry-eea3_OslMEC5TWWV8gwsocM4wKVNe4GBVCmKFi_yRboaqEOeEUPc1WEGKcI0Sr59mLGHu47AlbZX_PB-nmaCOQQwPGBxO20oE4SmWdHWfgW7DzQdvBpMM5-M55NTk75MoOjR064Iwe7RCBHZZusJW9D-D6QUbj3RTB76mTIdk3BVjjM-nUtE1kF_y0iy-zZ6100bw61pPs7vLD7cVVvvm2_nhxvsk1oZzltMG65VxjnK7PFaSKINRWpsJNlYqqiWp1wxLKGdbIQI2RJpITCqVRmpGT7PTg3QX_azJxFL2fQnp3FKimFFFW8gS9PUA6-BiDacUu2K0Ms0BQLFmLXixZiyVrsWQtjlmLfWp-c5wgo5auDXLQNj4aaMmrNCVh7w7YH-vM_B8DxKfL9zcIlosiPyhsHM3-USHDT8EqUpXi_utafL7G91--X92KH4l_feBb6YXs0leIu5uaEMwJI_8AcT2s6Q</recordid><startdate>199209</startdate><enddate>199209</enddate><creator>Bonorden, W.R. (University of Wisconsin-Madison, Madison, WI)</creator><creator>Swanson, B.G</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199209</creationdate><title>Analysis and thermal stability of porcine thyroglobulin-binding lectins in the major Phaseolus vugaris L. G2/albumin groups</title><author>Bonorden, W.R. (University of Wisconsin-Madison, Madison, WI) ; Swanson, B.G</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3486-4d2cf88c221478b04b311f7e72d7f7eb93bfcd6486862c1e0c21c3a8340aebc63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1992</creationdate><topic>beans</topic><topic>Biological and medical sciences</topic><topic>Food contamination & poisoning</topic><topic>Food industries</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>GLOBULINAS</topic><topic>GLOBULINE</topic><topic>inactivation</topic><topic>LECTINA</topic><topic>LECTINE</topic><topic>lectins</topic><topic>PHASEOLUS VULGARIS</topic><topic>PROTEINAS</topic><topic>PROTEINE</topic><topic>sepharose</topic><topic>TRAITEMENT THERMIQUE</topic><topic>TRATAMIENTO TERMICO</topic><topic>Vegetables</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bonorden, W.R. 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(University of Wisconsin-Madison, Madison, WI)</au><au>Swanson, B.G</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Analysis and thermal stability of porcine thyroglobulin-binding lectins in the major Phaseolus vugaris L. G2/albumin groups</atitle><jtitle>Journal of food science</jtitle><date>1992-09</date><risdate>1992</risdate><volume>57</volume><issue>5</issue><spage>1056</spage><epage>1059</epage><pages>1056-1059</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Porcine thyroglobulin (PTG)-binding lectins from cultivars representing the five major G2/albumin groups of Phaseolus vulgaris L. were quantified and assayed for thermal stability with PTG-Sepharose affinity chromatography and the Folin-Ciocalteau protein assay. Lectin concentrations of the five cultivars were 30, 25, 21, 21 and 15 mg g-1 dry flour, for Jamapa (M(G2)), ICA-Pijao (B(G2)), California Light Red Kidney (T(G2)), Black Turtle Soup (V(G2)) and Sanilac (S(G2)), respectively. Heat stabilities of the five major lectin-containing G2/albumin groups were M(G2) = B(G2) V(G2) S(G2) T(G2). Thermally processing whole beans at 89 degrees C for 60-130 min inactivated the lectins in all G2/albumin groups</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1992.tb11261.x</doi><tpages>4</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1992-09, Vol.57 (5), p.1056-1059 |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | beans Biological and medical sciences Food contamination & poisoning Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology GLOBULINAS GLOBULINE inactivation LECTINA LECTINE lectins PHASEOLUS VULGARIS PROTEINAS PROTEINE sepharose TRAITEMENT THERMIQUE TRATAMIENTO TERMICO Vegetables |
| title | Analysis and thermal stability of porcine thyroglobulin-binding lectins in the major Phaseolus vugaris L. G2/albumin groups |
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