Hubungan jumlah ikatan disulfa dan kadar protein dengan sifat mekanik edible film dari tepung biji kecipir rendah lemak=Mechanical properties of edible from defatted winged flour at various levels of disulfide levels and
To study the properties of edible films made from defatted winged bean flour, various combination of defatted winged bean flour suspension (8 %, 10 % and 12 %), pH (pH 3,6 and 9), with and without heating (80°C for 25 min) were used. Prior to casting, concentration of disulfide bonds (S-S) were det...
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| Format: | Article |
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[Yogyakarta] : Universitas Gadjah Mada
2000
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| _version_ | 1826031070963826688 |
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| author | Perpustakaan UGM, i-lib |
| author_facet | Perpustakaan UGM, i-lib |
| author_sort | Perpustakaan UGM, i-lib |
| collection | UGM |
| description | To study the properties of edible films made from defatted winged bean flour, various combination of defatted winged bean flour suspension (8 %, 10 % and 12 %), pH (pH 3,6 and 9), with and without heating (80°C for 25 min) were used. Prior to casting, concentration of disulfide bonds (S-S) were determined and increased with flour concentration, pH and heating (p £ 0,01) (0,48 - 2,21 uM S-S/ g protein), presumably due to protein denaturation and disulfide bond formation. Concentration of disulfide bonds correlated (p < 0,01) with film tensile strength (r = 0,882) and elongation at break (r = 0,962), while the protein content did not affect those mechanical properties. Most likely, disulfide bonds were formed by air oxidation and/or sulfhydryl/disulfide and thiol/disulfide interchanges, during defatted winged bean flour film formation.
Keywords: edible film � disulfide bond � mechanical properties � deffated winged bean flour |
| first_indexed | 2024-03-13T18:32:38Z |
| format | Article |
| id | oai:generic.eprints.org:17357 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T18:32:38Z |
| publishDate | 2000 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:173572014-06-18T00:33:51Z https://repository.ugm.ac.id/17357/ Hubungan jumlah ikatan disulfa dan kadar protein dengan sifat mekanik edible film dari tepung biji kecipir rendah lemak=Mechanical properties of edible from defatted winged flour at various levels of disulfide levels and Perpustakaan UGM, i-lib Jurnal i-lib UGM To study the properties of edible films made from defatted winged bean flour, various combination of defatted winged bean flour suspension (8 %, 10 % and 12 %), pH (pH 3,6 and 9), with and without heating (80°C for 25 min) were used. Prior to casting, concentration of disulfide bonds (S-S) were determined and increased with flour concentration, pH and heating (p £ 0,01) (0,48 - 2,21 uM S-S/ g protein), presumably due to protein denaturation and disulfide bond formation. Concentration of disulfide bonds correlated (p < 0,01) with film tensile strength (r = 0,882) and elongation at break (r = 0,962), while the protein content did not affect those mechanical properties. Most likely, disulfide bonds were formed by air oxidation and/or sulfhydryl/disulfide and thiol/disulfide interchanges, during defatted winged bean flour film formation. Keywords: edible film � disulfide bond � mechanical properties � deffated winged bean flour [Yogyakarta] : Universitas Gadjah Mada 2000 Article NonPeerReviewed Perpustakaan UGM, i-lib (2000) Hubungan jumlah ikatan disulfa dan kadar protein dengan sifat mekanik edible film dari tepung biji kecipir rendah lemak=Mechanical properties of edible from defatted winged flour at various levels of disulfide levels and. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=109 |
| spellingShingle | Jurnal i-lib UGM Perpustakaan UGM, i-lib Hubungan jumlah ikatan disulfa dan kadar protein dengan sifat mekanik edible film dari tepung biji kecipir rendah lemak=Mechanical properties of edible from defatted winged flour at various levels of disulfide levels and |
| title | Hubungan jumlah ikatan disulfa dan kadar protein dengan sifat mekanik edible film dari tepung biji kecipir rendah lemak=Mechanical properties of edible from defatted winged flour at various levels of disulfide levels and |
| title_full | Hubungan jumlah ikatan disulfa dan kadar protein dengan sifat mekanik edible film dari tepung biji kecipir rendah lemak=Mechanical properties of edible from defatted winged flour at various levels of disulfide levels and |
| title_fullStr | Hubungan jumlah ikatan disulfa dan kadar protein dengan sifat mekanik edible film dari tepung biji kecipir rendah lemak=Mechanical properties of edible from defatted winged flour at various levels of disulfide levels and |
| title_full_unstemmed | Hubungan jumlah ikatan disulfa dan kadar protein dengan sifat mekanik edible film dari tepung biji kecipir rendah lemak=Mechanical properties of edible from defatted winged flour at various levels of disulfide levels and |
| title_short | Hubungan jumlah ikatan disulfa dan kadar protein dengan sifat mekanik edible film dari tepung biji kecipir rendah lemak=Mechanical properties of edible from defatted winged flour at various levels of disulfide levels and |
| title_sort | hubungan jumlah ikatan disulfa dan kadar protein dengan sifat mekanik edible film dari tepung biji kecipir rendah lemak mechanical properties of edible from defatted winged flour at various levels of disulfide levels and |
| topic | Jurnal i-lib UGM |
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