Practical class for Biochemistry discipline addressing the influence of thermal processes in the activity of lectins from leguminous plants

Journal of Biochemistry Education

Renata Wadenphul de Moraes¹  Ludymila Schulz Barroso¹  Patrícia Idalina de Lemos Rodrigues¹  Daniela Pereira Stocher¹  Cristiane Matte¹  Aline Matte¹  Priscila Silva Corrêa¹ 

[1] Departamento de BioquímicaInstituto de Ciências Básicas da Saúde (ICBS)Universidade Federal do Rio Grande do Sul (UFRGS);

关键词: Nutrição;    Lectinas;    Estrutura nativa de proteínas;   

DOI  :  10.16923/reb.v12i2.358

来源: DOAJ

【 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.

【 授权许可】

Unknown