MOLECULAR PROTEIN CHARACTERIZATION IN BLACK RICE (Oryza sativa L. indica) AND RED RICE (Oryza nivara) INVOLVED IN CONTROL OF BLOOD SUGAR LEVELS USING SDS-PAGE AND BIOINFORMATICS

JUMIYATI, JUMIYATI (2019) MOLECULAR PROTEIN CHARACTERIZATION IN BLACK RICE (Oryza sativa L. indica) AND RED RICE (Oryza nivara) INVOLVED IN CONTROL OF BLOOD SUGAR LEVELS USING SDS-PAGE AND BIOINFORMATICS. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

In general, people consume more white rice (Oryza sativa) thanred rice (Oryza nirvara) and black rice (Oryza sativa L) as staple foods. Each rice has different physicochemical characteristics. As stated in Rachel's Thmas research (2013), the protein content in black and red rice is higher than in white rice. These proteins play a role in regulating blood sugar, which can stimulate insulin secretion.It has been proven that by consuming high protein can reduce blood sugar level. For that reason, in research this want to know the characteristics of protein, the types of protein and their constituent amino acids in black and red rice. The types of rice used were black rice with varieties of black cempo and black charcoal, red rice with varieties of fragrant red and mandel red and white rice as the control with varieties of white fragrant pandanus and white denuk. Protein measurements were performed using the Kjeldalh & Bradford methods and the calculation of rice protein molecular weight using SDS-PAGE then they were identified using Bioinformatics Search. From the results of the research,the protein level with the Kjeldalh method on fragrant red rice was 6.50%, red mandel was5.90%, black cempo was 5.33%, black charcoal was 5.20%, white fragrant pandanuswas 5.42%, and white denuk was 5.24%. Meanwhile, with the Bradford method, the protein level in fragrant red rice was 6.05%, red mandel was 5.43%, black cempo was 4.98%, blackcharcoal was 4.40%, white fragrant pandanus was 3.18%, and white denuk was 3.01 %. With the SDS-PAGE method, on fragrant and mandel red rice, it was found 10 bands with molecular weight of 90.07; 84,33; 69.23; 60.64; 56.83; 42.27; 35.86; 32.49; 24.16 and 20.50 kDa. In black cempoand charcoal rice,6 bands were obtained with molecular weight of 69.23; 60.69; 56.83; 42.27; 35.86; and 24.16kDa. In white rice, it was found 9 bands with molecular weight of 90.07; 84.33; 69.25; 60.64; 56.83; 35.86; 32.49; 24.16 and 20.50 kDa. Whereas by using Bioinformatics searchingthe findings of proteins on fragrant and mandel red rice were found: Uncharacterized protein, NAD (P) H-hydrate epimerase, disulfidase isomerase protein, and Mevalonate kinase. In black cempo and charcoal rice, it wasfound: Uncharacterized protein, Auxin response factor, and Mevalonate kinase. In white fragrant pandanus and denuk rice, it was found: NBS-LRR-like resistance protein, Calcineurin related phosphoesterase-like, Uncharacterized protein, Auxin response factor, Os05g0480000 protein, superphosphate isomerase/ epimerase, coatomersubunite deltaand Os02g0197500 protein. Each of them contains 20 amino acids with differentlevel. So the profile of proteins that play a role in regulating blood sugar in fragrant white pandanus and denuk rice were 5 bands of BM: 90.07; 84.33; 69.25; 56.83; and 35.86 kDa.In white fragrant and mandel rice there were 3 bands of BM: 69.25; 56.83.and 42.27kDa and in black rice there were 3 bands of BM: 69.25; 56 , 83; and 42.27 kDa. Proteins that play a role in regulating blood sugar in white rice were NBS_LRR-like resistance, Calcineurin-related phosphoesterase-like, Uncharacterized, in red rice: Uncharacterized, disulfide-isomerase, and Mevalonate kinase, in black rice: Uncaharacterized, Auxin Response Factor and Mevalonate kinase. While amino acids that play a role in regulating blood sugar were arginine, glutamate, glutamine, and alanine.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology
Divisions: Graduate Program in Master of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 17 Jul 2019 08:25
Last Modified: 17 Jul 2019 08:25
URI: http://repository.unika.ac.id/id/eprint/19735

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