ISOLASI PROTEIN KACANG MERAH DAN KACANG HIJAU MENGGUNAKAN METODE ASAM BASA DIKOMBINASIKAN DENGAN PROSES ENZIMATIS
Article Sidebar
Accepted
30 December 2021
Published
7 February 2022
Keywords:
-
concentrate protein, enzymatic hydrolysis, protein isolation
Abstract
Red beans (Phaseolus vulgaris L.) and greens beans (Phaseolus raditus L.) proteins contain high amount of essential amino acids lysine and leucine. The study aimed to determine the optimum conditions for protein isolation process from red beans and green beans flour to produce the highest protein content. Additionally, an enzymatic hydrolysis was aimed to produce isolates or protein concentrates of red beans and green beans with good digestibility. The research method used was the Response Surface Methodology (RSM) Box-Behnken Design with Design Expert 10. The variables used in this process were extraction temperature (30-50°C), extraction pH (8.50-9.50), and time extraction (30-60 minutes). The results showed that the optimum conditions for the extraction of red beans protein were extraction pH of 8.60, temperature of 30°C, and time of 30.1 minutes, with the resulting protein content of 86.88±1.38% with and a validity value of 0.91. Meanwhile, the optimum conditions for the green beans protein extraction process were extraction pH of 8.83, extraction temperature of 30°C, extraction time of 30 minutes which yielded protein content of 88.27±1.08% and a validity value of 0.97. Enzymatic hydrolysis using of 3% (w/w) bromelain enzyme on red bean and mung bean protein concentrate powder was able to increase protein digestibility by 15.61 and 14.51%, respectively.
References
Al-Ruwaih N, Ahmed J, Mulla MF, Arfat YA. 2018. High-pressure assisted enzymatic proteolysis of kidney beans protein isolates and characteri-zation of hyrolysates by functional, structural, rheological, and antioxidant properties. LWT-Food Sci Technol 100: 231-236. DOI: 10.1016/j. lwt.2018.10.074.
Almatsier S. 2013. Prinsip Dasar Ilmu Gizi. 77-104. PT. Gramedia Pustaka Utama, Jakarta.
Andoyo R, Guyomarc’h F, Burel A, Famelart M. 2015. Spatial arrangement of casein micelles and whey protein aggregate in acid gels: Insight on mechanisms. Food Hydrocoll 51: 118-128. DOI: 10.1016/j.foodhyd.2015.04.031.
Andoyo R, Guyomarc’h F, Cauty C, Famelart M-H. 2014. Model mixtures evidence the respective roles of whey protein particles and casein mi-celles during acid gelation. Food Hydrocoll 37: 203-212. DOI: 10.1016/j.foodhyd.2013.10.019.
Anihouvi V, Saalia F, Sakyi-Dawson E, Ayernor G, Hounhouigan J. 2011. Response surface me-thodology for optimizing the fermentation con-ditions during the processing of cassava fish (Pseudoolithus sp) into Lanhouin. Int J Eng Sci Technol 3: 7085-7095.
[AOAC] Association of Official Analytical Chemists. 1990. Official Methods of Analysis (Volume 1). AOAC, Arlington, Virginia.
Apriliyanti MW, Suryanegara MA, Wahyono A, Djamila S. 2020. Kondisi optimum perlakuan awal dan pengeringan kulit buah naga kering. J Teknol Industri Pangan 31: 155-163. DOI: 10. 6066/jtip.2020.31.2.155.
Baron J, Sävendahl L, de Luca F, Dauber A, Phillip M, Wit JM, Nilsson O. 2015. Short and tall stature: A new paradigm emerges. Nat Rev Endocrinol 11: 735-746. DOI: 10.1038/nrendo. 2015.165.
Braimah MN, Anozie AN, Odejobi OJ. 2016. Utilization of response surface methodology (RSM) in the optimization of crude oil refinery. J Multidiscip Eng Sci Technol 3: 4361-4369.
Budseekoad S, Yupanqui CT, Sirinupong N, Alashi AM, Aluko RE, Youravong W. 2018. Structural and functional characterization of calcium and iron-binding peptides from mung bean protein hydrolysate. J Funct Foods 49: 333-341. DOI: 10.1016/j.jff.2018.07.041.
Cai M-Y, Gu R-Z, Li C-Y, Ma Y, Dong Z, Liu W-Y, Jin Z-T, Lu J, Yi W-X. 2012. Pilot-scale pro-duction of soybean oligopeptides and antioxi-dant and antihypertensive effects in vitro and in vivo. J Food Sci Technol 51: 1866-1874. DOI: 10.1007/s13197-012-0701-4.
Coscueta ER, Campos DA, Osório H, Nerli BB, Pintado M. 2019. Enzymatic soy protein hydro-lysis: A tool for biofunctional food ingredient production. Food Chem X 1: 100006. DOI: 10.1016/j.fochx.2019.100006.
Du M, Xie J, Gong B, Xu X, Tang W, Li X, Li, C. 2017. Extraction, physicochemical characteris-tics and functional properties of mung bean pro-tein. Food Hydrocoll 76: 131-140. DOI: 10.101 6/j.foodhyd.2017.01.003.
Efeyan A, Comb WC, Sabatini DM. 2015. Nutrient sensing mechanisms and pathways. Nature 517: 302-310. DOI: 10.1038/nature14190.
Ernawati F, Prihatini M, Yuriestia A. 2016. Gam-baran konsumsi protein nabati dan hewani pada anak balita stunting dan gizi kurang di Indonesia. Penelitian Gizi dan Makanan 39: 95-102.
Gunarti DR, Rahmi H, Sadikin M. 2013. Isolation and purification of thiamine binding protein from mung bean. Hayati-J Biosci 20: 1-6. DOI: 10.4 308/hjb.20.1.1.
Hatti-Kaul R, Mattiasson B. 2011. Isolation and Purification of Proteins. In Handbook of Molecular and Cellular Methods in Biology and Medicine, Third Edition. Lund University Lund, Swedia.
Houde M, Khodaei N, Benkerroum N, Karboune S. 2018. Barley protein concentrates: Extraction, structural and functional properties. Food Chem 254: 367-376. DOI: 10.1016/j.foodchem.2018. 01.156.
Kahiro SK, Kagira JM, Maina N, Karanja SM, Njonge FN. 2017. Enzymatic activity of bromelain from crude extracts of crown, peels and stem of pineapples from different agro-ecological zones of thika region, Kenya. Asian J Biotechnol Bioresour Technol 1: 1-6. DOI: 10.9734/AJB2T/ 2017/34314.
Kanetro B. 2017. Teknologi Pengolahan dan Pangan Fungsional Kacang-Kacangan. 71-76 Palantaxia, Yogyakarta.
Kusumah SH, Andoyo R, Rialita T. 2020a. Isolation and characterization of red bean and green bean protein using the extraction method and isoelectric pH. SciMed J 2: 77-85. DOI: 10. 28991/SciMedJ-2020-0202-5.
Kusumah SH, Andoyo, R, Rialita T. 2020b. Protein isolation techniques of beans using different methods: A review. IOP Conference Series: Earth and Environmental Science 443, Interna-tional Conference on Food and Bio-Industry 2019, 29-30 July 2019, Bandung, Indonesia. DOI: 10.1088/1755-1315/443/1/012053.
Lafarga T, Álvarez C, Bobo G, Aguiló-Aguayo I. 2018. Characterization of functional properties of proteins from ganxet beans (Phaseolus vul-garis L. var. Ganxet) isolated using an ultra-sound-assisted methodology. LWT-Food Sci Technol 98: 106-112. DOI: 10.1016/j.lwt.2018. 08.033.
Laplante M, Sabatini DM. 2012. mTOR signaling in growth control and disease. Cell 149: 274-293. DOI: 10.1016/j.cell.2012.03.017.
Liu Q, Jiang L, Li Y, Wang S, Wang M. 2011. Study on aqueous enzymatic extraction of red bean protein. Procedia Eng 15: 5035-5045. DOI: 10.1016/j.proeng.2011.08.936.
Luna-Vital DA, Mojica L, de Mejia EG, Mendoza S, Loarca-Pina G. 2014. Biological potential of protein hydrolysates and peptides from com-mon bean (Phaseolus vulgaris L.): A review. Food Res Int 76: 39-50. DOI: 10.1016/j.foodres. 2014.11.024.
Maula A, Faridah DN, Muhandri T. 2019. Optimasi proses mi jagung varietas lokal dengan tekno-logi ekstrusi. J Teknol Industri Pangan 30: 110-118. DOI: 10.6066/jtip.2019.30.2.110.
Morand M, Guyomarch’h F, Famelart M-H. 2011. How to tailor heat-induced whey protein/k-casein complexes as a means to investigated the acid gelation of milk-a review. Dairy Sci Technol 91: 97-126. DOI: 10.1007/s13594-011-0013-x.
Muhandri T, Subarna, Koswara S, Nurtama B, Ariefianto DI, Fatmala D. 2017. Optimasi pem-buatan sohun ubi jalar menggunakan ekstruder pemasak-pencetak. J Teknol Industri Pangan 28: 36-45. DOI: 10.6066/jtip.2017.28.1.36.
Palupi NS, Sitorus SR, Kusnandar F. 2015. Perubahan alergenitas protein kacang kedelai dan kacang bogor akibat pengolahan dengan panas. J Teknol Industri Pangan 26: 222-231. DOI: 10.6066/jtip.2015.26.2.222.
Pangastuti HA, Affandi DR, Ishartani D. 2013. Karakteristik sifat fisik dan kimia tepung kacang merah (Phaseolus vulgaris L.) dengan bebe-rapa perlakuan pendahuluan. J Teknosains Pangan 2: 20-29.
Pratiwi H, Yusasrini NLA, Putra INK. 2018. Penga-ruh pH ekstraksi terhadap rendemen, sifat fisiko-kimia dan fungsional konsentrat protein kacang guide. J ITEPA 7: 1-11. DOI: 10.24843/ itepa.2018.v07.i01.p01.
Ren C, Xiong W, Peng D, He Y, Zhou P, Li J, Li B. 2018. Effect of thermal sterilization on soy protein isolate/polyphenol complexes: Aspects of structure, in vitro digestibility and antioxidant activity. Food Res Int 112: 284-290. DOI: 10. 1016/j.foodres.2018.06.034.
Restiani R. 2016. Hidrolisis secara enzimatis protein bungkil biji nyamplung (Calophyllum inophyllum) menggunakan bromelain. Biota 1: 103-110. DOI: 10.24002/biota.v1i3.1226.
Rizqiati H, Nurwantoro, Febrisiantosa A, Shauma CA, Khasanah R. 2020. Pengaruh isolat protein kedelai terhadap karakteristik fisik dan kimia kefir bubuk. J Pangan Argoindustri 8: 111-121. DOI: 10.21776/ub.jpa.2020.008.03.1
Salgin S, Salgin U, Bahadir S. 2012. Zeta potentials and isoelectric points of biomolecules: The effect of ion types and ionic strengths. Int J Electrochem Sci 7: 12404-12414.
Saunders RM, Connor MA, Booth AN. 1973. Measu-rement of digestibility of alfalfa protein concen-trates by in vivo and in vitro Methods. J Nutr 130: 530-535. DOI: 10.1093/jn/103.4.530.
Semba RD, Shardell M, Ashour FAS, Moaddel R, Trehan I, Maleta KM, Ordiz MI, Kraemer K, Khadeer MA, Ferrucci L, Manary MJ. 2016. Child stunting is associated with low circulating essential amino acids. EBioMed 6: 246-252. DOI: 10.1016/j.ebiom.2016.02.030.
Tamam B, Syah D, Lioe HN, Suhartono MT, Kusuma WA. 2018. Beberapa penciri berbasis sekuens untuk mengenali sifat fungsional pep-tida bioaktif: Studi eksplorasi. J Teknol Industri Pangan 29: 1-9. DOI: 10.6066/jtip.2018.29.1.1.
Wang M, Jiang L, Li Y, Wang S, Sui X. 2011. Optimization of extraction process of protein isolate from mung bean. Procedia Eng 15: 5250-5258. DOI: 10.1016/j.proeng.2011.08.973.
Wang Q, Shi A, Liu H, Liu L, Zhang Y, Li N, Gong K, Yu M, Zheng L. 2016. Chapter 5-Peanut by-products utilization technology. 211-236. Aca-demic Press. DOI: 10.1016/B978-0-12-809595-9.00005-3.
Yusuf AA, Komarulzaman A, Alisjahbana AS, Anna Z, Ghina AA, Setiawan A, Megananda. 2018. Seri Menyomgsong SDGs: Kesiapan Kabupa-ten/Kota di Provinsi Jawa Barat. Unpad Press, Bandung.
Zhu Y-S, Shuai S, FitzGerald R. 2018. Mung bean proteins and peptides: Nutritional, functional and bioactive properties. Food Nutr Res 62: 1-11. DOI: 10.29219/fnr.v62.1290.
Almatsier S. 2013. Prinsip Dasar Ilmu Gizi. 77-104. PT. Gramedia Pustaka Utama, Jakarta.
Andoyo R, Guyomarc’h F, Burel A, Famelart M. 2015. Spatial arrangement of casein micelles and whey protein aggregate in acid gels: Insight on mechanisms. Food Hydrocoll 51: 118-128. DOI: 10.1016/j.foodhyd.2015.04.031.
Andoyo R, Guyomarc’h F, Cauty C, Famelart M-H. 2014. Model mixtures evidence the respective roles of whey protein particles and casein mi-celles during acid gelation. Food Hydrocoll 37: 203-212. DOI: 10.1016/j.foodhyd.2013.10.019.
Anihouvi V, Saalia F, Sakyi-Dawson E, Ayernor G, Hounhouigan J. 2011. Response surface me-thodology for optimizing the fermentation con-ditions during the processing of cassava fish (Pseudoolithus sp) into Lanhouin. Int J Eng Sci Technol 3: 7085-7095.
[AOAC] Association of Official Analytical Chemists. 1990. Official Methods of Analysis (Volume 1). AOAC, Arlington, Virginia.
Apriliyanti MW, Suryanegara MA, Wahyono A, Djamila S. 2020. Kondisi optimum perlakuan awal dan pengeringan kulit buah naga kering. J Teknol Industri Pangan 31: 155-163. DOI: 10. 6066/jtip.2020.31.2.155.
Baron J, Sävendahl L, de Luca F, Dauber A, Phillip M, Wit JM, Nilsson O. 2015. Short and tall stature: A new paradigm emerges. Nat Rev Endocrinol 11: 735-746. DOI: 10.1038/nrendo. 2015.165.
Braimah MN, Anozie AN, Odejobi OJ. 2016. Utilization of response surface methodology (RSM) in the optimization of crude oil refinery. J Multidiscip Eng Sci Technol 3: 4361-4369.
Budseekoad S, Yupanqui CT, Sirinupong N, Alashi AM, Aluko RE, Youravong W. 2018. Structural and functional characterization of calcium and iron-binding peptides from mung bean protein hydrolysate. J Funct Foods 49: 333-341. DOI: 10.1016/j.jff.2018.07.041.
Cai M-Y, Gu R-Z, Li C-Y, Ma Y, Dong Z, Liu W-Y, Jin Z-T, Lu J, Yi W-X. 2012. Pilot-scale pro-duction of soybean oligopeptides and antioxi-dant and antihypertensive effects in vitro and in vivo. J Food Sci Technol 51: 1866-1874. DOI: 10.1007/s13197-012-0701-4.
Coscueta ER, Campos DA, Osório H, Nerli BB, Pintado M. 2019. Enzymatic soy protein hydro-lysis: A tool for biofunctional food ingredient production. Food Chem X 1: 100006. DOI: 10.1016/j.fochx.2019.100006.
Du M, Xie J, Gong B, Xu X, Tang W, Li X, Li, C. 2017. Extraction, physicochemical characteris-tics and functional properties of mung bean pro-tein. Food Hydrocoll 76: 131-140. DOI: 10.101 6/j.foodhyd.2017.01.003.
Efeyan A, Comb WC, Sabatini DM. 2015. Nutrient sensing mechanisms and pathways. Nature 517: 302-310. DOI: 10.1038/nature14190.
Ernawati F, Prihatini M, Yuriestia A. 2016. Gam-baran konsumsi protein nabati dan hewani pada anak balita stunting dan gizi kurang di Indonesia. Penelitian Gizi dan Makanan 39: 95-102.
Gunarti DR, Rahmi H, Sadikin M. 2013. Isolation and purification of thiamine binding protein from mung bean. Hayati-J Biosci 20: 1-6. DOI: 10.4 308/hjb.20.1.1.
Hatti-Kaul R, Mattiasson B. 2011. Isolation and Purification of Proteins. In Handbook of Molecular and Cellular Methods in Biology and Medicine, Third Edition. Lund University Lund, Swedia.
Houde M, Khodaei N, Benkerroum N, Karboune S. 2018. Barley protein concentrates: Extraction, structural and functional properties. Food Chem 254: 367-376. DOI: 10.1016/j.foodchem.2018. 01.156.
Kahiro SK, Kagira JM, Maina N, Karanja SM, Njonge FN. 2017. Enzymatic activity of bromelain from crude extracts of crown, peels and stem of pineapples from different agro-ecological zones of thika region, Kenya. Asian J Biotechnol Bioresour Technol 1: 1-6. DOI: 10.9734/AJB2T/ 2017/34314.
Kanetro B. 2017. Teknologi Pengolahan dan Pangan Fungsional Kacang-Kacangan. 71-76 Palantaxia, Yogyakarta.
Kusumah SH, Andoyo R, Rialita T. 2020a. Isolation and characterization of red bean and green bean protein using the extraction method and isoelectric pH. SciMed J 2: 77-85. DOI: 10. 28991/SciMedJ-2020-0202-5.
Kusumah SH, Andoyo, R, Rialita T. 2020b. Protein isolation techniques of beans using different methods: A review. IOP Conference Series: Earth and Environmental Science 443, Interna-tional Conference on Food and Bio-Industry 2019, 29-30 July 2019, Bandung, Indonesia. DOI: 10.1088/1755-1315/443/1/012053.
Lafarga T, Álvarez C, Bobo G, Aguiló-Aguayo I. 2018. Characterization of functional properties of proteins from ganxet beans (Phaseolus vul-garis L. var. Ganxet) isolated using an ultra-sound-assisted methodology. LWT-Food Sci Technol 98: 106-112. DOI: 10.1016/j.lwt.2018. 08.033.
Laplante M, Sabatini DM. 2012. mTOR signaling in growth control and disease. Cell 149: 274-293. DOI: 10.1016/j.cell.2012.03.017.
Liu Q, Jiang L, Li Y, Wang S, Wang M. 2011. Study on aqueous enzymatic extraction of red bean protein. Procedia Eng 15: 5035-5045. DOI: 10.1016/j.proeng.2011.08.936.
Luna-Vital DA, Mojica L, de Mejia EG, Mendoza S, Loarca-Pina G. 2014. Biological potential of protein hydrolysates and peptides from com-mon bean (Phaseolus vulgaris L.): A review. Food Res Int 76: 39-50. DOI: 10.1016/j.foodres. 2014.11.024.
Maula A, Faridah DN, Muhandri T. 2019. Optimasi proses mi jagung varietas lokal dengan tekno-logi ekstrusi. J Teknol Industri Pangan 30: 110-118. DOI: 10.6066/jtip.2019.30.2.110.
Morand M, Guyomarch’h F, Famelart M-H. 2011. How to tailor heat-induced whey protein/k-casein complexes as a means to investigated the acid gelation of milk-a review. Dairy Sci Technol 91: 97-126. DOI: 10.1007/s13594-011-0013-x.
Muhandri T, Subarna, Koswara S, Nurtama B, Ariefianto DI, Fatmala D. 2017. Optimasi pem-buatan sohun ubi jalar menggunakan ekstruder pemasak-pencetak. J Teknol Industri Pangan 28: 36-45. DOI: 10.6066/jtip.2017.28.1.36.
Palupi NS, Sitorus SR, Kusnandar F. 2015. Perubahan alergenitas protein kacang kedelai dan kacang bogor akibat pengolahan dengan panas. J Teknol Industri Pangan 26: 222-231. DOI: 10.6066/jtip.2015.26.2.222.
Pangastuti HA, Affandi DR, Ishartani D. 2013. Karakteristik sifat fisik dan kimia tepung kacang merah (Phaseolus vulgaris L.) dengan bebe-rapa perlakuan pendahuluan. J Teknosains Pangan 2: 20-29.
Pratiwi H, Yusasrini NLA, Putra INK. 2018. Penga-ruh pH ekstraksi terhadap rendemen, sifat fisiko-kimia dan fungsional konsentrat protein kacang guide. J ITEPA 7: 1-11. DOI: 10.24843/ itepa.2018.v07.i01.p01.
Ren C, Xiong W, Peng D, He Y, Zhou P, Li J, Li B. 2018. Effect of thermal sterilization on soy protein isolate/polyphenol complexes: Aspects of structure, in vitro digestibility and antioxidant activity. Food Res Int 112: 284-290. DOI: 10. 1016/j.foodres.2018.06.034.
Restiani R. 2016. Hidrolisis secara enzimatis protein bungkil biji nyamplung (Calophyllum inophyllum) menggunakan bromelain. Biota 1: 103-110. DOI: 10.24002/biota.v1i3.1226.
Rizqiati H, Nurwantoro, Febrisiantosa A, Shauma CA, Khasanah R. 2020. Pengaruh isolat protein kedelai terhadap karakteristik fisik dan kimia kefir bubuk. J Pangan Argoindustri 8: 111-121. DOI: 10.21776/ub.jpa.2020.008.03.1
Salgin S, Salgin U, Bahadir S. 2012. Zeta potentials and isoelectric points of biomolecules: The effect of ion types and ionic strengths. Int J Electrochem Sci 7: 12404-12414.
Saunders RM, Connor MA, Booth AN. 1973. Measu-rement of digestibility of alfalfa protein concen-trates by in vivo and in vitro Methods. J Nutr 130: 530-535. DOI: 10.1093/jn/103.4.530.
Semba RD, Shardell M, Ashour FAS, Moaddel R, Trehan I, Maleta KM, Ordiz MI, Kraemer K, Khadeer MA, Ferrucci L, Manary MJ. 2016. Child stunting is associated with low circulating essential amino acids. EBioMed 6: 246-252. DOI: 10.1016/j.ebiom.2016.02.030.
Tamam B, Syah D, Lioe HN, Suhartono MT, Kusuma WA. 2018. Beberapa penciri berbasis sekuens untuk mengenali sifat fungsional pep-tida bioaktif: Studi eksplorasi. J Teknol Industri Pangan 29: 1-9. DOI: 10.6066/jtip.2018.29.1.1.
Wang M, Jiang L, Li Y, Wang S, Sui X. 2011. Optimization of extraction process of protein isolate from mung bean. Procedia Eng 15: 5250-5258. DOI: 10.1016/j.proeng.2011.08.973.
Wang Q, Shi A, Liu H, Liu L, Zhang Y, Li N, Gong K, Yu M, Zheng L. 2016. Chapter 5-Peanut by-products utilization technology. 211-236. Aca-demic Press. DOI: 10.1016/B978-0-12-809595-9.00005-3.
Yusuf AA, Komarulzaman A, Alisjahbana AS, Anna Z, Ghina AA, Setiawan A, Megananda. 2018. Seri Menyomgsong SDGs: Kesiapan Kabupa-ten/Kota di Provinsi Jawa Barat. Unpad Press, Bandung.
Zhu Y-S, Shuai S, FitzGerald R. 2018. Mung bean proteins and peptides: Nutritional, functional and bioactive properties. Food Nutr Res 62: 1-11. DOI: 10.29219/fnr.v62.1290.
Authors
Hadi KusumahS., AndoyoR., & RialitaT. (2022). ISOLASI PROTEIN KACANG MERAH DAN KACANG HIJAU MENGGUNAKAN METODE ASAM BASA DIKOMBINASIKAN DENGAN PROSES ENZIMATIS. Jurnal Teknologi Dan Industri Pangan, 32(2), 157-168. https://doi.org/10.6066/jtip.2021.32.2.157
Copyright and license info is not available