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영어
Biochemical characterization of lectin isolated on Sephadex G-200 was studied in Chungkukjang soybean treated with and without heat. Hemagglutination activity of lectin by rabbit erythrocyte digested with trypsin was detected in soybean treated without heat, whereas not detected in soybean treated with heat. The optimal temperature for lectin activity of soybean seed (SS), fermented soybean (FS), and fermented and freeze dried soybean (FDS) were 50℃, 30℃, and 10℃, respectively. This lectin was relatively stable to heat at 20-40℃ in SS, at 20-60℃ in
FS, and at 20-60℃ in FDS. The maximal lectin activity was determined at pH 6.2 in SS, at pH 8.0-9.1 in FS, and at pH 7.2 in FDS. This activity of lectin was dropped by urea, thio-urea, and guanidine-HCl as denaturants.