Extraction and characterization of protein from yellow soybean (glycine max) and black soybean (glycine soja) = Ekstraksi dan karakterisasi protein kedelai kuning (glycine max) dan kedelai hitam (glycine soja)

Ely, Alwi Kuswono (2011) Extraction and characterization of protein from yellow soybean (glycine max) and black soybean (glycine soja) = Ekstraksi dan karakterisasi protein kedelai kuning (glycine max) dan kedelai hitam (glycine soja). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Black Soybean (Glycine soja) has a similar protein content compared to yellow soybean (Glycine max). Yellow soybean has been extensively used in protein concentrate manufacturing, otherwise the utilization of black soybean is still rarely found. The extraction of protein from both soybean have been done by applying the alkaline method using NaOH to dissolve the protein and continued by precipitation by using HCl. The yields for both yellow soybean and black soybean concentrate are 13,4% and 12,8%. The protein content of both yellow soybean concentrate and black soybean concentrate are 77,87 % and 78,77 %. Black soybean concentrate has higher bulk density, degree of whiteness, water absorption, oil absorption, emulsion capacity, emulsion stability compared to yellow soybean. But it has a lower foam capacity and foam stability than yellow soybean. Both concentrate have the highest solubility at pH 12 and lowest solubility at pH 4.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Ely, Alwi KuswonoNIM03420070097UNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorThenawidjaja, MaggyUNSPECIFIEDUNSPECIFIED
Thesis advisorHalim, Jeremia ManuelNIDN0312118501UNSPECIFIED
Uncontrolled Keywords: yellow soybean; black soybean; protein extraction; protein characterization
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 08:04
Last Modified: 03 Aug 2020 08:19
URI: http://repository.uph.edu/id/eprint/1839

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