Profil Protein Terlarut Pada Berbagai Pelarut Dari 7 Macam Kacang-Kacangan

Abstract

Long bean, soybeans, komak peanuts, green snap beans, nuts gude, cowpea, and green beans are 7 kinds of nuts are often used as processed food in Indonesia. This study examined the soluble protein profiles of 7 kinds of nuts. Determination of nutrient content was generally done by including proximate analysis. Determination of soluble protein performed by the method of Bradford. SDS polyacrylamide gel electrophoresis was used to determine the pattern and the molecular weight of 7 different protein samples. Determination of amino acid content was done using HPLC. The protein content is generally based on Kjeldahl method of bean protein content nuts gude at 35, 23%, soybeans at 28.13%, long bean at 24.84%, green snap beans at 23.74%, cowpea at 19.66%, komak peanuts at 19.57%, and green beans at 19.19%. SDS PAGE results showed there were 9 long bean protein bands with MW 16.84 - 109.61 kDa, there are 5 bands soybeans protein with MW from 12.04 - 64.44 kDa, nuts komak there were 10 protein bands with BM 17.32 -112.72 kDa, green snap beans there are 14 protein bands with MW 13.09 - 153.31 kDa, there are 7 nuts gude protein bands with BM 12.38 - 62.66 kDa, cowpea with 14 protein bands with MW 13,84 - 149.08 kDa, and green beans are 16 protein bands with MW 13.09 - 157.66 kDa.