Formation of ACE-inhibitory peptides during fermentation of jack bean tempe inoculated by usar Hibiscus tiliaceus leaves starter

International Conference on Food Science and Technology

Puspitojati, E.^1^2 ; Indrati, R.^2 ; Cahyanto, M.N.^2 ; Marsono, Y.^2

Magelang Agricultural Extension College, Jl.Kusumanegara, Umbulharjo, Yogyakarta

55167, Indonesia^1

Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora, Bulaksumur, Yogyakarta

55281, Indonesia^2

关键词: ACE inhibitors;    Ace inhibitory peptides;    ACE-inhibitory activity;    Amino acids compositions;    Jack bean;    Protease activities;    Proteolytic activities;    usar;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/292/1/012022/pdf
DOI  :  10.1088/1755-1315/292/1/012022

来源: IOP

【 摘 要 】

Jack bean is one of the potential legumes as a source of ACE-inhibitory peptides in tempe fermentation due to its high protein content and amino acids composition. A traditional inoculum for tempe fermentation is usar from Hibiscus tiliaceus leaves. The aim of this study was to investigate the optimum tempe fermentation time inoculated using usar on the formation of ACE-inhibitory peptides. The study applied the prolonged tempe fermentation (120 h) at room temperature (+30°C). The change of pH, soluble protein, protease activity, and ACE-inhibitory activity during tempe fermentation were determined using standard methods. There were significant differences (α=0.05) in pH, proteolytic activity, soluble protein content, and ACE-inhibitory activity during tempe fermentation. The highest protease activity was produced at 96 h of fermentation while the highest soluble protein content was produced at 120 h of fermentation with the value of 12.71 unit/g and 3.65 mg/mL, respectively. The highest ACE-inhibitory activity was reached at 72 h of fermentation (53.89 %). Conclusion: The optimum fermentation time of the formation of ACE-inhibitory peptide was at 72 h of fermentation.