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ABSTRACTThe precipitating proterty of Lactococcus lactis agglutinin has a negative effect on yield of starch and expanded delaminating time during Chinese traditional mung bean starch processing; thus, it is of interest to find a way to destroy the precipitating property of the agglutinin. In the present study, L. lactis isolated from sour liquid was treated with chemical, physical, and enzymatic methods, respectively. It was found that 12.0–13.7 mol/L of ethanol or 12.3 mol/L of hydrogen peroxide or 0.1 mol/L of HCl, or 0.1 of mol/L NaOH or 0.3 mol/L trichloroacetic acid could destroy the ability of the agglutinin from...
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