Effect of different heat treatments on the antinutritional activity of Phaseolus vulgaris (variety Ojo de Cabra) lectin

摘要: Ojo de Cabra bean lectin was partially characterized, and the nutritive value of raw heat-processed beans were investigated in relation to this compound. The purified by affinity chromatography on immobilized fetuin presented two bands about 30 kDa SDS-PAGE. It had an unusual high hemagglutinating capacity, it inhibited galactose. activity decreased 84% dry heating 99.8% cooking. Although biological values cooked similar those other beans, toasting affected PER weight rats, but not NPR. Raw highly toxic; 33% animals died at 10 days. NPR negative, group lost more than N-free diet group. histological examination revealed that dietary bound mucosal surface coat duodenum jejunum.