Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Cultivar and Processing on the Hemagglutinin Activity of Soybean

  • Felipe, Penelope (Dept. of Food and Nutrition, Chungnam National University) ;
  • Sok, Dai-Eun (College of Pharmacy, Chungnam National University) ;
  • Heo, Ok-Soon (Daejeon Regional Food & Drug Administration) ;
  • Kim, Hyoung-Chin (Bio-Evaluation Center, Korea Research Institute of Bioscience and Biotechnology) ;
  • Yoon, Won-Kee (Bio-Evaluation Center, Korea Research Institute of Bioscience and Biotechnology) ;
  • Kim, Hwan-Mook (Bio-Evaluation Center, Korea Research Institute of Bioscience and Biotechnology) ;
  • Kim, Mee-Ree (Dept. of Food and Nutrition, Chungnam National University)
  • Published : 2006.02.28
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Abstract

Effects of cultivars, cooking, and processing on hemagglutinin activity were evaluated by observing macroscopic hemagglutination using serial twofold dilution of trypsinized human blood type-O or rabbit blood. Hemagglutinin activity was expressed as maximal geometric dilution fold. Agglutination of rabbit blood was more sensitive compared to human blood. Hemagglutinin activities of glyphosate-tolerant soybean, HS2906, and imported conventional soybeans were not statistically different, although significant differences were observed among conventional soybean cultivars cultivated in Korea (286 to 1535 HU/mg protein). Time required to reach fifty percent inhibition of hemagglutinin activity ($IT_{50}$) value decreased with increasing cooking temperature and pressure. Most effective conventional cooking method to inhibit hemagglutinin activity was pressure-cooking ($IT_{50}$: 1.36 min). Calculated activation energy based on reaction rate constant was 4.88 kcal. No hemagglutinin activities were detected in processed soybean products such as tofu, soybean paste, and soysauce.

Keywords

References

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