KARAKTERISASI SIFAT FISIKO-KIMIA DAN FUNGSIONAL ISOLAT PROTEIN BIJI KECIPIR (Psophocarpus tetragonolobus L.) [Characterization of Physicochemical and Functional Properties of Winged-Bean (Psophocarpus tetragonolobus L.) Protein Isolate]

KARAKTERISASI SIFAT FISIKO-KIMIA DAN FUNGSIONAL ISOLAT PROTEIN BIJI KECIPIR (Psophocarpus tetragonolobus L.) [Characterization of Physicochemical and Functional Properties of Winged-Bean (Psophocarpus tetragonolobus L.) Protein Isolate]

Winged-bean (Psophocarpus tetragonolobus L.) has similar protein concentration to soybean. Higher productivity of winged-bean as compared to soybean and ground nut makes it feasible to develop this legume as a natural source of vegetable protein. Protein isolate was made by isolating protein from de...

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Bibliographic Details
Main Authors: Slamet Budijanto1,2)*, Azis Boing Sitanggang1,2), Wita Murdiati1)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2011-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
winged-bean
protein isolate
physicochemical
amino acids
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/4267

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/4267

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