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Practical class for Biochemistry discipline addressing the influence of thermal processes in the activity of lectins from leguminous plants
Authors: Aline Matté, Patrícia Idalina de Lemos Rodrigues, Daniela Pereira Stocher, Renata Wadenphul de Moraes, Ludymila Schulz Barroso Priscila Silva Corrêa, Cristiane Matte

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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.