The nutritional value of soybean protein is reduced in certain rate by inhibitors of tripsin, chemotripsin and lectins, too. Proteins that are capable of linking surface structures of erythrocytes and other type of cells to cause their agglutination, are called phytohemagglutinins or lec-tins. Moreover, they form complexes with many polysaccharides.
Golynskaya, E. L.; Kovalchuk, M. V.; Sichkar, V. I.; Marjushkin, V. F.; and Levitskij, A. P.
"Research Notes : The lectin content in different varieties of soybean in connection with improving nutritive qualities,"
Soybean Genetics Newsletter: Vol. 9
, Article 50.
Available at: https://lib.dr.iastate.edu/soybeangenetics/vol9/iss1/50