Iron Protein Complex in Soybean Tempe

https://doi.org/10.22146/agritech.19236

Mary Astuti(1*)

(1) Fakultas Teknologi Pertanian, Universitas Gadjah Mada
(*) Corresponding Author

Abstract


In this study some characteristics of iron-protein complex in soybean tempe were investigated. Tempe was prepared by fermenting dehulled cooked soybeans at 30°C for 0; 24; 48; 72 and 96 hours, respectively. Tempe protein was extracted using Tris-maleate butfer at pH 6.5 and the extract was dialyzed in cellulose tube MM. 12,000. The residue was fractionated using Sepharose 6B/CI-6B gel filtration. The protein and iron distribution in those fractions and their molecular weight were determined. Results showed that fermentation increasing the number of protein fractions. The molecular weight of protein fractions was in the range of 5.000 - 70,000 daltons. Iron was distributed in all fraction measured. The percentage of protein and iron in fractions with molecular weight > 70,000 daltons decreased with longer fermentation time. Some of the small molecular weight of protein fractions failed to pass the cellulose membrane

Full Text:

PDF



DOI: https://doi.org/10.22146/agritech.19236

Article Metrics

Abstract views : 202 | views : 139

Refbacks

  • There are currently no refbacks.




Copyright (c) 2017 Agritech

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:


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.


website statisticsView My Stats