POTENCY OF MUNG BEAN SPROUT AS ENZYME SOURCE (α-AMILASE)

https://doi.org/10.22146/ijc.21679

Suarni Suarni(1*), Rauf Patong(2)

(1) Indonesian Cereals Research Institute. Jl. Dr. Ratulangi no.274, Maros 90514. PO.Box.1173 Makassar
(2) Department of Chemistry Faculty of Mathematics and Natural Science Hasanuddin University. Jl. Perintis Kemedekaan KM.10Makassar
(*) Corresponding Author

Abstract


Mung bean sprouts contain enzyme of α-amylase. A research on the effect of the sprout age and sprout varieties to the α-amylase activity and the protein level has been carried out in Laboratorium Bioproses BB Pascapanen Bogor using  Full Factorial Random Design with two factorials (1) sprout age; 1, 2, 3, 4, and 5 days as well as (2) varieties of mung bean; Kenari, Bhakti and Parkit.  Parameters observed were water and protein content of sprout, pH, activities of α-amylase, and dissolved protein in the enzyme extract. Results showed that the optimum temperature of α-amylase was 30 ºC, the highest protein level of sprout and the highest activity of α-amylase were given by the sprout of Bhakti at the age of three days. The water content in sprout was 65.23%, the protein level was 12.93 %, the dissolved protein in the enzyme extract was 2.88743 mg/mL, pH was 5.45, and the activity of enzyme was 4.09 Unit/mL. The potency of enzyme found in mung bean can be utilized in industries processing materials having high starch content, such as maize flour.

 

Keywords;  sprout of mung bean, activity of α-amylase, protein


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DOI: https://doi.org/10.22146/ijc.21679

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Indonesian Journal of Chemisty (ISSN 1411-9420 / 2460-1578) - Chemistry Department, Universitas Gadjah Mada, Indonesia.

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