HIDROLISIS ISOLAT PROTEIN BUNGKIL WIJEN (Sesamum indicum L.) SANGRAI DENGAN ENZIM BROMELIN DAN KARAKTERISASI SIFAT FUNGSIONALNYA
Utilization of roasted white sesame seeds as a source of oil will produce roasted sesame cakes as by products, which has a high protein content as high as 50%, depends on oil extraction method. Roasted sesame cake protein can be isolated and hydrolyzed in order to improve functional properties. The...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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| _version_ | 1826046138008993792 |
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| author | , ERTHA MARTHA INTANI , Dr. Ir. Pudji Hastuti, M.S |
| author_facet | , ERTHA MARTHA INTANI , Dr. Ir. Pudji Hastuti, M.S |
| author_sort | , ERTHA MARTHA INTANI |
| collection | UGM |
| description | Utilization of roasted white sesame seeds as a source of oil will produce
roasted sesame cakes as by products, which has a high protein content as high as
50%, depends on oil extraction method. Roasted sesame cake protein can be
isolated and hydrolyzed in order to improve functional properties. The
improvement of functional properties of proteins can be performed by enzymatic
hydrolysis. One of the proteolytic enzymes that can be used is bromelain with a
wide hydrolysis specifity at four amino acid residues. Each enzyme has a specific
optimum temperature and pH for its catalytic reaction, but it is not known if the
likelihood of enzyme/substrate (E/S) ratio is large or small, and hydrolysis time is
short or long. This study aimed to determine the effect of bromelain addition in
various concentration (E/S ratio) and hydrolysis time on the degree of hydrolysis,
molecular weight, and also functional characteristics of roasted sesame cake
protein hydrolysates.
White sesame seeds were roasted at 180oC for 30 minutes. The oil was
removed by pressing and defatting using technical n-hexane. The protein of
deffated flour of roasted sesame cakes were isolated by dissolving the protein at
pH 11 and precipitation at pH 3.5. Protein isolates were hydrolyzed by bromelain
at pH 6 and temperature 45°C with constant stirring. The E/S ratios were 1% and
5% (w/w) and the hydrolysis times were 10, 20, 30, 60, and 120 minutes.
Hydrolyzate were analyzed for degree of hydrolysis, molecular weight, soluble
protein content, emulsifying activity index, emulsifying stability index, and also
capacity and stability of foam formation.
The results showed that the increasing of E/S ratio from 1% (w/w) to 5%
(w/w) increased degree of hydrolysis for 1.85 folds |
| first_indexed | 2024-03-13T22:48:29Z |
| format | Thesis |
| id | oai:generic.eprints.org:119055 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T22:48:29Z |
| publishDate | 2013 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1190552016-03-04T08:33:48Z https://repository.ugm.ac.id/119055/ HIDROLISIS ISOLAT PROTEIN BUNGKIL WIJEN (Sesamum indicum L.) SANGRAI DENGAN ENZIM BROMELIN DAN KARAKTERISASI SIFAT FUNGSIONALNYA , ERTHA MARTHA INTANI , Dr. Ir. Pudji Hastuti, M.S ETD Utilization of roasted white sesame seeds as a source of oil will produce roasted sesame cakes as by products, which has a high protein content as high as 50%, depends on oil extraction method. Roasted sesame cake protein can be isolated and hydrolyzed in order to improve functional properties. The improvement of functional properties of proteins can be performed by enzymatic hydrolysis. One of the proteolytic enzymes that can be used is bromelain with a wide hydrolysis specifity at four amino acid residues. Each enzyme has a specific optimum temperature and pH for its catalytic reaction, but it is not known if the likelihood of enzyme/substrate (E/S) ratio is large or small, and hydrolysis time is short or long. This study aimed to determine the effect of bromelain addition in various concentration (E/S ratio) and hydrolysis time on the degree of hydrolysis, molecular weight, and also functional characteristics of roasted sesame cake protein hydrolysates. White sesame seeds were roasted at 180oC for 30 minutes. The oil was removed by pressing and defatting using technical n-hexane. The protein of deffated flour of roasted sesame cakes were isolated by dissolving the protein at pH 11 and precipitation at pH 3.5. Protein isolates were hydrolyzed by bromelain at pH 6 and temperature 45°C with constant stirring. The E/S ratios were 1% and 5% (w/w) and the hydrolysis times were 10, 20, 30, 60, and 120 minutes. Hydrolyzate were analyzed for degree of hydrolysis, molecular weight, soluble protein content, emulsifying activity index, emulsifying stability index, and also capacity and stability of foam formation. The results showed that the increasing of E/S ratio from 1% (w/w) to 5% (w/w) increased degree of hydrolysis for 1.85 folds [Yogyakarta] : Universitas Gadjah Mada 2013 Thesis NonPeerReviewed , ERTHA MARTHA INTANI and , Dr. Ir. Pudji Hastuti, M.S (2013) HIDROLISIS ISOLAT PROTEIN BUNGKIL WIJEN (Sesamum indicum L.) SANGRAI DENGAN ENZIM BROMELIN DAN KARAKTERISASI SIFAT FUNGSIONALNYA. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=59046 |
| spellingShingle | ETD , ERTHA MARTHA INTANI , Dr. Ir. Pudji Hastuti, M.S HIDROLISIS ISOLAT PROTEIN BUNGKIL WIJEN (Sesamum indicum L.) SANGRAI DENGAN ENZIM BROMELIN DAN KARAKTERISASI SIFAT FUNGSIONALNYA |
| title | HIDROLISIS ISOLAT PROTEIN BUNGKIL WIJEN
(Sesamum indicum L.) SANGRAI DENGAN ENZIM BROMELIN
DAN KARAKTERISASI SIFAT FUNGSIONALNYA |
| title_full | HIDROLISIS ISOLAT PROTEIN BUNGKIL WIJEN
(Sesamum indicum L.) SANGRAI DENGAN ENZIM BROMELIN
DAN KARAKTERISASI SIFAT FUNGSIONALNYA |
| title_fullStr | HIDROLISIS ISOLAT PROTEIN BUNGKIL WIJEN
(Sesamum indicum L.) SANGRAI DENGAN ENZIM BROMELIN
DAN KARAKTERISASI SIFAT FUNGSIONALNYA |
| title_full_unstemmed | HIDROLISIS ISOLAT PROTEIN BUNGKIL WIJEN
(Sesamum indicum L.) SANGRAI DENGAN ENZIM BROMELIN
DAN KARAKTERISASI SIFAT FUNGSIONALNYA |
| title_short | HIDROLISIS ISOLAT PROTEIN BUNGKIL WIJEN
(Sesamum indicum L.) SANGRAI DENGAN ENZIM BROMELIN
DAN KARAKTERISASI SIFAT FUNGSIONALNYA |
| title_sort | hidrolisis isolat protein bungkil wijen sesamum indicum l sangrai dengan enzim bromelin dan karakterisasi sifat fungsionalnya |
| topic | ETD |
| work_keys_str_mv | AT erthamarthaintani hidrolisisisolatproteinbungkilwijensesamumindicumlsangraidenganenzimbromelindankarakterisasisifatfungsionalnya AT drirpudjihastutims hidrolisisisolatproteinbungkilwijensesamumindicumlsangraidenganenzimbromelindankarakterisasisifatfungsionalnya |