Research Notes : The lectin content in different varieties of soybean in connection with improving nutritive qualities

Date
1982-04-01
Authors
Golynskaya, E.
Kovalchuk, M.
Sichkar, V.
Marjushkin, V.
Levitskij, A.
Major Professor
Advisor
Committee Member
Journal Title
Journal ISSN
Volume Title
Publisher
Altmetrics
Authors
Research Projects
Organizational Units
Series
Department
Iowa State University Digital Repository
Abstract

The nutritional value of soybean protein is reduced in certain rate by inhibitors of tripsin, chemotripsin and lectins, too. Proteins that are capable of linking surface structures of erythrocytes and other type of cells to cause their agglutination, are called phytohemagglutinins or lec-tins. Moreover, they form complexes with many polysaccharides.

Comments
Description
Keywords
Citation
DOI
Source
Collections