Pratiwi, Alberta Rika and Retnaningsih, Christiana (2018) PROTEIN PROFILE ANALYSIS ON LOCAL BEAN (KORO) USING SDS_PAGE. PROTEIN PROFILE ANALYSIS ON LOCAL BEAN (KORO) USING SDS_PAGE.
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Abstract
Koro is one type of local beans that could be found widespread in Indonesia. There are several types of Koro with specific characteristics such as the shape, colour and active compounds. Koro is high in protein but low in fat. There are three species of Koro widely planted in Central of Java such as Mucuna pruriens, L (Velvet bean or Koro Benguk), Canavalia ensiformis, L (Jack bean or Koro Pedang), and Phaseolus lunatus, L.(Lima bean or Koro Glinding). This study aimed to determine the protein profile of three species of Koro. Protein content was analyzed using Kjeldal method, protein molecur weight using SDS-PAGE, and identification of protein with bioinformatics method. The result of protein content showed that velvet beans have the highest isolate protein content of 97,713%. The isolate protein content of jack beans was 70,89% and the isolate protein content of lima bean was 63%. Jack beans had 5 types of protein with molecular weight respectively 210 kDa, 104.2 KDa, 68 kDa, 56.2 kDa, 39.4 kDa,34 kDa, 22 kDa. Velvet beans had 7 types of protein with molecular weight respectiiively 195 kDa, 104.2 kDa, 56.2 kDa, 34 kDa, 25.1 kDa, 22 kDa, 10.4 kDa. Lima beans had 8 types of protein with molecular weight respectively 210 kDa, 104.2 kDa, 56.2 kda, 34 kDa, 29 kDa, 25.1 kDa, 22 kDa, 104 kDa. The result of bioinformatics analysis were protein fosfatase, levodpa, albumine, canavaline, legumine, concanavalin A, oleosin, lectin, chitinase, chymotripsin inhibitor, and calmodulin
| Item Type: | Article |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | ms F. Dewi Retnowati |
| Date Deposited: | 04 Dec 2020 03:36 |
| Last Modified: | 04 Dec 2020 03:36 |
| URI: | http://repository.unika.ac.id/id/eprint/22699 |
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