Polymerization of meat and tempeh protein using transglutaminase and their potency as an antihipertency and antioxidant agent
| Main Authors: | Erwanto, Yuny, Jamhari, Jamhari, Rusman, Rusman |
|---|---|
| Format: | Proceeding PeerReviewed application/pdf |
| Bahasa: | eng |
| Terbitan: |
, 2010
|
| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/273195/1/ISTAP%20TGASE.pdf https://repository.ugm.ac.id/273195/ |
| ctrlnum |
273195 |
|---|---|
| fullrecord |
<?xml version="1.0"?>
<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><relation>https://repository.ugm.ac.id/273195/</relation><title>Polymerization of meat and tempeh protein using transglutaminase and their potency as an antihipertency and antioxidant agent</title><creator>Erwanto, Yuny</creator><creator>Jamhari, Jamhari</creator><creator>Rusman, Rusman</creator><subject>Biochemistry and Cell Biology not elsewhere classified</subject><description>This research was done to explore meat and tempeh protein mixture as biopolymer
materials and their potency as an antihipertency and antioxidant agent. Meat and tempeh protein contain
many kinds of peptides which very useful for human health. Meat and fermented soybean protein can
form crosslink bond using transglutaminase as a catalyst and will increase their ability as a food
ingredients, antihypertency and antioxidant agent. Materials consisted of 5 groups of protein mixture
between meat and tempeh (100 % meat : 0% tempeh, 95% meat : 5% tempeh, 90% meat : 10% tempeh,
85% meat : 15% tempeh and 80% meat : 20% tempeh, w/w) with 4 levels of transglutaminase enzyme
concentrations (0.00; 0.02; 0.04 and 0.06%, w/w). Observed variables were protein polymerization,
antihipertency and antioxidant activity. Biopolymer of meat-tempeh protein mixture was confirmed using
electrophoresis method. Results showed meat-tempeh protein was able to form protein crosslinks using
transglutaminase enzymes. Protein hydrolyzed of meat and tempeh mixture showed the ability to inhibit
angiotensin converting enzyme, and both materials (meat and tempeh) had the potency as an antihipertency agent. The substitution of Meat protein with tempeh protein showed the increasing
antioxidant activity with increasing tempeh addition level. In conclusion, tempeh contents protein and
formed crosslinks bond with meat protein and the mixture protein was able to inhibit angiotensin
converting enzyme and oxidations activity.</description><date>2010-10-19</date><type>Journal:Proceeding</type><type>PeerReview:PeerReviewed</type><type>File:application/pdf</type><language>eng</language><identifier>https://repository.ugm.ac.id/273195/1/ISTAP%20TGASE.pdf</identifier><identifier> Erwanto, Yuny and Jamhari, Jamhari and Rusman, Rusman (2010) Polymerization of meat and tempeh protein using transglutaminase and their potency as an antihipertency and antioxidant agent. In: The 5th International Seminar on Tropical Animal Production, 19-23 October 2010, Yogyakarta, Indonesia. </identifier><recordID>273195</recordID></dc>
|
| language |
eng |
| format |
Journal:Proceeding Journal PeerReview:PeerReviewed PeerReview File:application/pdf File |
| author |
Erwanto, Yuny Jamhari, Jamhari Rusman, Rusman |
| title |
Polymerization of meat and tempeh protein using transglutaminase and their potency as an antihipertency and antioxidant agent |
| publishDate |
2010 |
| topic |
Biochemistry and Cell Biology not elsewhere classified |
| url |
https://repository.ugm.ac.id/273195/1/ISTAP%20TGASE.pdf https://repository.ugm.ac.id/273195/ |
| contents |
This research was done to explore meat and tempeh protein mixture as biopolymer
materials and their potency as an antihipertency and antioxidant agent. Meat and tempeh protein contain
many kinds of peptides which very useful for human health. Meat and fermented soybean protein can
form crosslink bond using transglutaminase as a catalyst and will increase their ability as a food
ingredients, antihypertency and antioxidant agent. Materials consisted of 5 groups of protein mixture
between meat and tempeh (100 % meat : 0% tempeh, 95% meat : 5% tempeh, 90% meat : 10% tempeh,
85% meat : 15% tempeh and 80% meat : 20% tempeh, w/w) with 4 levels of transglutaminase enzyme
concentrations (0.00; 0.02; 0.04 and 0.06%, w/w). Observed variables were protein polymerization,
antihipertency and antioxidant activity. Biopolymer of meat-tempeh protein mixture was confirmed using
electrophoresis method. Results showed meat-tempeh protein was able to form protein crosslinks using
transglutaminase enzymes. Protein hydrolyzed of meat and tempeh mixture showed the ability to inhibit
angiotensin converting enzyme, and both materials (meat and tempeh) had the potency as an antihipertency agent. The substitution of Meat protein with tempeh protein showed the increasing
antioxidant activity with increasing tempeh addition level. In conclusion, tempeh contents protein and
formed crosslinks bond with meat protein and the mixture protein was able to inhibit angiotensin
converting enzyme and oxidations activity. |
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Universitas Gadjah Mada |
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DAERAH ISTIMEWA YOGYAKARTA |
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2017-07-10T07:16:12Z |
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2017-07-10T07:16:12Z |
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1765816685901643776 |
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17.538404 |