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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Phytohemagglutinin content in fresh kidney bean in China

Yufeng SunInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences / Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, ChinaView further author information
,
Jiameng LiuInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences / Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, ChinaView further author information
,
Yatao HuangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences / Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, ChinaView further author information
,
Minmin LiInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences / Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, ChinaView further author information
,
Jia LuInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences / Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, ChinaView further author information
,
Nuo JinInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences / Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, ChinaView further author information
,
Yan HeInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences / Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, ChinaView further author information
&
Bei FanInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences / Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, ChinaCorrespondence[email protected]
View further author information
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Pages 405-413 | Received 18 Jul 2018, Accepted 27 Feb 2019, Published online: 14 Mar 2019

Figures & data

Figure 1. (A) Representative traces from agglutination of PHA to rabbit erythrocyte cell suspension. (B) Standard curve of agglutination of PHA to rabbit erythrocyte cell suspension

Figure 1. (A) Representative traces from agglutination of PHA to rabbit erythrocyte cell suspension. (B) Standard curve of agglutination of PHA to rabbit erythrocyte cell suspension

Figure 2. (A) Major fresh kidney bean cultivars in China. (B) Various parts of fresh kidney bean. (C) Different harvest maturity of fresh kidney bean. (D) Different cooking methods of fresh kidney bean

Figure 2. (A) Major fresh kidney bean cultivars in China. (B) Various parts of fresh kidney bean. (C) Different harvest maturity of fresh kidney bean. (D) Different cooking methods of fresh kidney bean

Table 1. Distributions of PHA in various parts of fresh kidney bean

Table 2. PHA contents of Zihuayoudou treated by different cooking method

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