Ua noj ntawm qhov kub thiab txias tau zoo tshem tawm lectin kev ua los ntawm cov khoom noj zoo li legumes, ua rau lawv muaj kev nyab xeeb zoo.
Koj ua li cas neutralize lectins?
Ua noj, tshwj xeeb tshaj yog nrog cov txheej txheem ntub dej kub xws li boiling lossis stewing, los yog soaking hauv dej rau ob peb teev, tuaj yeem ua rau feem ntau cov lectins. Lectins yog cov dej-soluble thiab feem ntau pom nyob rau sab nrauv ntawm cov zaub mov, yog li raug dej tshem tawm lawv.
Puas ua txiv lws suav tshem tawm lectins?
Tab sis ntawm no yog qhov ntes: cov txiv lws suav, lossis lwm yam khoom noj uas muaj lectins, yuav tsis rhuav tshem cov lectin yog tias koj tsis tshem daim tawv nqaij ua ntej noj lawv. Qhov no yog vim lectins nyob rau hauv daim tawv nqaij ntawm koj txiv lws suav, thiab lawv yog li ntawd tsis puas los ntawm kev ua noj los yog boiling
Qhov kub twg ua rau lectins?
Thaum 80 ° C, lectin kev ua haujlwm tau txo qis qis qis hauv 2 teev. Nyob rau lub sijhawm no, cov taum tseem ruaj khov nyob rau hauv rab rawg siab thiab tsis soften appreciably mus txog rau thaum xaus ntawm lub sijhawm ua noj 10 hr. Lectin concentration tsis txo qis qis dua 65OCkev kho mob txawm tias tom qab 12 teev ua noj.
Lectins puas tuaj yeem rhuav tshem los ntawm kev ua noj siab?
Lectins thiab High Pressure Cooking
High pressure cooking destroys the lectins that naturally happen in the taum. Lectins yog cov proteins uas pom muaj nyob hauv qee cov zaub mov cog uas pab cov nroj tsuag tiv thaiv nws tus kheej tawm tsam nws cov yeeb ncuab.
