Effect of Centrifugation on Hemagglutinin Activity Assessment in Common Beans

摘要

ABSTRACTThe effect of centrifugation in the determination of hemagglutinin (lectin) activity was assessed. Seeds of two bean cultivars (Phaseolus vulgaris) were used for this study. The saline extracts of lectins from soaked and/or cooked samples showed significant decreases in hemagglutinin activity after centrifugation, whereas the activity of the same extracts from raw beans (control) did not change after this separation step. These results suggest that the use of centrifugation affects the hemagglutinin activity assessment.