* Corresponding Author
Perbandingan Karakteristik Kimia Trypsin Inhbibitor Biji dan Kecambah Kedelai
https://doi.org/10.22146/agritech.9482 Bayu Kanetro(1*), Zuheid Noor(2), Sutardi Sutardi(3), Retno Indrati(4)
(1) Fakultas Teknologi Pertanian, Universitas Wangsa Manggala, Jl. Wates km 10, Yogyakarta
(2) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Gadjah Mada Jl. Sosio Yustisia, Bulaksumur, Yogyakarta 55281
(3) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Gadjah Mada Jl. Sosio Yustisia, Bulaksumur, Yogyakarta 55281
(4) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Gadjah Mada Jl. Sosio Yustisia, Bulaksumur, Yogyakarta 55281
(*) Corresponding Author
Abstract
This study investigated the changes in trypsin inhibitor (TI) activity, amino acid composition and protein patterns after 36 hours germination of soybeans. TI was extracted by a combination of pH precipitation and centrifugation. TI activity of seeds and germinated soybean were 1.64 and 1.68 IU/mg seeds (db) respectively. Heating of crude TI decreased heat stability of TI. The decrease of TI activity of germinated soybeans due to heating was lower than seeds. The amino acid composition and protein patterns of soybeans changed after 36 hours germination. Thr, Ala, Trp, Met and Lys decreased significantly, while Asp, Glu, Val, Phe, and Ile increased significantly. The SDS-PAGE analysis showed that the seeds contain high-molecular weight of proteins which were degraded after 36 hours germination result in smaller molecular weight of proteins.
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PDF DOI: https://doi.org/10.22146/agritech.9482
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Copyright (c) 2014 Bayu Kanetro, Zuheid Noor, Sutardi Sutardi, Retno Indrati
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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.