文章基本信息

标题：Practical class for Biochemistry discipline addressing the influence of thermal processes in the activity of lectins from leguminous plants
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作者：Aline Matté, Patrícia Idalina de Lemos Rodrigues, Daniela Pereira Stocher, Renata Wadenphul de Moraes, Ludymila Schulz Barroso Priscila Silva Corrêa, Cristiane Matte
期刊名称：Journal of Biochemistry Education
电子版ISSN：2318-8790
出版年度：2014
期号：3154
页码：12
出版社：Brazilian Society of Biochemistry and Molecular Biology
摘要：Lectins are proteins highly expressed in leguminous plants, which are capable of specifically recognize and bind carbohydrates, including those found in the erythrocyte membrane. The process of cooking food rich in lectins, such as beans, peas and lentils; promote protein denaturation, losing the native structure, and consequently, the ability of carbohydrate binding. This study presents the development of a protocol for practice classes of Biochemistry, permitting an easy way to verify meaningful results, allowing the demonstration of haemagglutinating properties presented by lectins in their native structure, and lost after food thermic treatment. Different ways of cooking were used in order to demonstrate to Nutrition undergraduate students what methodologies are suitable for consumption.