Effect of various solvent on the specific amino acids of black soybean (Glycine soja) sprout

International Symposium on Food and Agro-biodiversity 2017

农业科学;生物科学

Kanetro, B.^1 ; Slamet, A.^1 ; Wazyka, A.^1

Food Technology Department, Mercu Buana University of Yogyakarta, Indonesia^1

关键词: Black soybean;    Ethanol extract;    Free amino acids;    Glycine soja;    Insulin secretion;    One-factor;    sprout;    Water extracts;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012002/pdf
DOI  :  10.1088/1755-1315/102/1/012002

来源: IOP

【 摘 要 】

The objective of this research was to study the effect of various solvent extractions on the specific amino acids as small peptide or free amino acids that was contained in the extract after removal of the macromolecule protein of black soybean sprouts. The experimental design of this research was randomized complete design with one factor, which was the three various solvent, i.e. hexane, ethanol and water. The black soybean seed was germinated for 36 h. The small peptide and free amino acids of black soybean sprout were isolated at 3 various of solvents extraction, and then the macromolecule proteins in the extracts were precipitated at the pH 4. The extracts of black soybean sprout after removal of the macromolecule protein were analysed by HPLC to determine the profile of amino acids for stimulation of insulin secretion. The result of this research showed that the extracts contained the small peptide and free amino acid for stimulation of insulin secretion. The best solvent extraction was water that was due to the content of Leu, Arg, Ala, Phe, Ile, and Lys of water extract was higher than hexane and ethanol extracts.