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Peanuts hemagglutinin

Arachin, the counterpart of glycinin in peanuts, consists of subunits of 60,000—70,000 mol wt which on reduction with 2-mercaptoethanol yield polypeptides of 41,000—48,000 and 21,000 mol wt (17) analogous to the behavior of glycinin. In addition to the storage proteins, oilseeds contain a variety of minor proteins, including trypsin inhibitors, hemagglutinins, and enzymes. Examples of the last are urease and Hpoxygenase in soybeans. [Pg.293]

Some legumes, including raw soy or peanut flour are known to contain certain antinutritional factors such as proteinase inhibitors and hemagglutinins or lectins (21,22). These factors can be inactivated, for the most part, by moist heat, during processing. Interestingly, peanut flour contained more trypsin inhibitor and lectin than did soy flour (22). [Pg.87]

Peanuts. Peanuts are one of the world s major oilseeds. They have been reported to contain various compounds such as hemagglutinins ( ), antihemophilia factors ( ), trypsin inhibitors ( ), and allergens (5 ). Spies aj ( ) were the first to chemically characterize isolated peanut allergens, but when they did this research, peanut allergens were not considered a hazard. Recently several reports of allergic reaction to peanuts by humans have appeared (9,10). [Pg.285]


See other pages where Peanuts hemagglutinin is mentioned: [Pg.447]    [Pg.199]    [Pg.257]    [Pg.257]    [Pg.283]    [Pg.284]    [Pg.286]    [Pg.288]   
See also in sourсe #XX -- [ Pg.26 , Pg.240 ]




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