• PROCEDDING 심포지엄
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• 제2권
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• pp.121-146
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• 2001

• PROCEDDING 심포지엄
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• 제2권
• /
• pp.195-219
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• 2001

• PROCEDDING 심포지엄
• /
• 제2권
• /
• pp.153-194
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• 2001

• PROCEDDING 심포지엄
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• 제3권
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• pp.97-116
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• 2002

• PROCEDDING 심포지엄
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• 제2권
• /
• pp.147-152
• /
• 2001

• Food Science and Biotechnology
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• 제15권1호
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• pp.91-95
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• 2006

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.