Amino Acid Profile Of Soybean (Glicine Max) Sprout Protein For Determining Insulin Stimulation Amino Acids

Kanetro, Bayu (2018) Amino Acid Profile Of Soybean (Glicine Max) Sprout Protein For Determining Insulin Stimulation Amino Acids. International Food Research Journal, 25 (6). pp. 2497-2502. ISSN 2497-2502

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Abstract

Seed germination has been known increased free amino acids, and changed the amount and kind of amino acids. Soybean protein has popularly known as functional food for diabetes, it is due to its specifc amino acids that are known as insulin stimulation for reducing blood glucose. This research was conducted to know the contain of specifc amino acids for stimulation of insulin secretion, including Leucine(Leu), Arginine(Arg), Alanine (Ala), Phenylalanine (Phe), Isoleucine (Ile), Lysine (Lys) and Metionine (Met), based on the profle of total and free amino acids of soybean sprout in various of protein isolation methods. Proteins of soybean sprout and seed as control were isolated by 2 methods that were distinguished by pH extraction and pH precipitation. On the 1st and 2nd method, protein was extracted at pH4 and pH9 respectively, then precipitated at pH3 and pH4 respectively. The protein precipitates from soybean sprout and seed were analyzed moisture content, protein, free amino acids, the profle of total and free amino acids. The result of this research showed that germination of soybean seed for 36 hr increased the specifc free amino acids, particularly Ala, Leu, Lys, and Phe that was known as stimulation of insulin secretion, which were 8.5; 3,5; 2.8; and 1.7 times respectively compared to the specifc free amino acids of the original seeds.

Item Type: Article
Uncontrolled Keywords: Amino acid Insulin stimulation Protein Soybean Sprout
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Agroindustri > Program Studi Teknologi Hasil Pertanian
Depositing User: THP UMBY
Date Deposited: 03 Apr 2020 06:53
Last Modified: 03 Apr 2020 06:53
URI: http://eprints.mercubuana-yogya.ac.id/id/eprint/8684

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