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In this study, the in vitro digestibility of lectin from black turtle bean was investigated in simulated gastric fluid (SGF) and tryptic digestion, using kinetic densitometric analysis for SDS–PAGE and spectroscopic measurements. It was found that the native lectin was relatively stable in both SGF (half-life=22.71min) and tryptic digestion (half-life ⩾90min), the susceptibility of the protein to...
The thermal stability of purified lectin from the black turtle bean was studied at temperatures between 70°C and 90°C over treatment times from 0 to 30min. The results of the hemagglutinating activity and the intrinsic fluorescence assays indicated that the thermal inactivation is associated with the unfolding of the protein. Based on the two-way analysis of variance, the heating temperature and treatment...
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