Pengaruh Sodium Chloride terhadap sifat termal protein 30 kDa yang diisolasi dari biji melinjo  

Oleh:

Siswoyo, Tri Agus

Jenis: Article from Journal - ilmiah nasional - terakreditasi DIKTI
Dalam koleksi: Jurnal Teknologi dan Industri Pangan vol. 17 no. 3 (Dec. 2006), page 214.
Topik: Melinji; protein isolated; thermal; NaCI; enthalpy

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: TT33 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

The thermal properties of melinjo (Gneturn gnemon) protein were studied using differential scanning calorimetry. The melinjo protein obtained from crude seed protein was isolated using isoelectric precipitation method. The molecular weight of the protein isolate about 30 kDa as estimated using SDS-polyacrylamide gel electrophoresis. The thermogram of MSPI showed a major endothermic peak at 84.1°C and a minor transition at 109.5°Cwith enthalpy value of 0.52 and 0.32 JIg, respectively. The progressive increasing in major endothermic peak with increase in NaCI concentrations, which suggested a more compact conformation of MSPI with higher thermal stability. Treatment by heating the sample at 80°C for 5 mm caused reduction of enthalpy value, indicated that MSPI denaturation occurred. In contrast, after MSPI combined with NaCl, the enthalpy value was increased, which showed that the of MSPI was more heat stable.

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