Karakterisasi Enzim Pemecah Pati dari Malt Serelia
DOI:
Abstract Views:
4910 times
PDF Downloads:
3743 times
Abstract
Abstract- Starch-degrading enzymes not only can be found in bacteria and fungi, but also in plants. Some plants that produce starch-degrading enzymes are germinated grain of sorghum, maize, and mung bean. pH and temperature are factors that can affect the activity of enzyme. Effect of pH and temperature to starch-degrading enzyme activity of these 3 cereal grains are reported in this research. Grain of sorghum, maize, and mung bean were germinated for 2 days and dried to produce malt. Enzymes from these 3 different malts were extracted using 7 buffers with different pH (4.5, 5, 5.5, 6, 6.5, 7) . Buffer that produced highest enzyme activity based on degradation of starch as a substrate (iodine-starch method) and based on formation of reducing sugars as products (DNS method) would be used for determining the effect of temperatures (20 °C, 30 °C, 40 °C, 50 °C). Effect of pH and temperatures to enzyme activity from 3 different malts tend to be fluctuating. Sorghum malt had the highest enzyme activity per gram malt based on degradation of starch activity test. Estimated enzyme activity of sorghum malt was 103,82 mg.g- 1.min-1. Maize malt had the highest enzyme activity based on formation of reducing sugars activity test. Estimated enzyme activity of maize malt was 13.08 mg.g-1.min-1.
Keywords: amylase enzyme, sorghum malt, maize malt, mung bean malt, pH temperature
Abstrak- Enzim pemecah pati dapat diperoleh dari tanaman selain dari bakteri dan fungi. Beberapa jenis tanaman yang memiliki enzim pemecah pati adalah biji sorgum, jagung, dan kacang hijau yang berkecambah. pH dan suhu merupakan beberapa faktor yang mempengaruhi aktivitas dari enzim. Pengaruh pH dan suhu terhadap aktivitas enzim amilase dari ketiga jenis biji ini akan diamati dalam penelitian ini. Biji sorgum, jagung, dan kacang hijau dikecambahkan selama 2 hari dan dikeringkan untuk menghasilkan malt. Enzim dari ketiga jenis malt ini akan diekstrak menggunakan 7 buffer pH berbeda yaitu buffer pH 4,5; 5; 5,5; 6; 6,5 dan 7. Buffer yang menghasilkan nilai aktivitas enzim tertinggi berdasarkan degradasi substrat pati (metode pati-iodin) dan berdasarkan pembentukan produk gula reduksi (metode DNS) akan digunakan lebih lanjut untuk melihat pengaruh suhu yaitu suhu 20 °C, 30 °C, 40 °C, dan 50 °C. Pengaruh pH dan suhu terhadap aktivitas enzim ketiga jenis malt cenderung fluktuatif. Malt sorgum memiliki nilai aktivitas enzim per gram malt tertinggi berdasarkan uji aktivitas degradasi substrat pati (metode pati-iodin) yaitu 103,82 mg.g-1.min-1 dan malt jagung memiliki nilai aktivitas enzim per gram malt tertinggi berdasarkan uji aktivitas pembentukan gula reduksi (metode DNS) yaitu 13,08 mg.g-1.min-1.
Kata kunci: amylase enzyme, sorghum malt, maize malt, mung bean malt, pH temperature
Downloads
References
Adefila, O. A. & Bakare, M. K., 2012. Characterization of an alpha-amylase from sorghum obtained under optimized conditions. J. Ins. Brew, Volume 118, pp. 63-69.
Aderibigde, F. & Adejumo, L. A., 2015. Effect of different hydrolysis methods on starch degradation. African Journal of Biotechnology, pp. 264-271.
Adewale, I. O., 2006. Comparative studies on alpha-amylases from malted maize, millet, and sorghum. Carbohydrate polymers, Volume 66, pp. 71-74.
Amid, M., 2014. Optimization of processing paramteres for extraction of amylase enzyme from dragon peel using response surface methodology. Hindawi Publishing Corporation, pp. 1-12.
Ceppi, E. L. M., 2010. Experimental studies to obtain rice malt. J. Agric. Food Chem. , Volume 58, pp. 7701-7707.
Dicko, M. H., 2006. Sorghum grain as human food in Africa: relevance of content of starch and amylase activities. African Journal of Biotechnology, 5(5), pp. 384-395.
Dutta, T. K. & Jana, M., 2006. The effect of temperature, pH, and salt on amylase in Heliodiaptomus viduus. Turk J Zool, Volume 30, pp. 187-195.
Gupta, M., 2010. Barley for Brewing: Characteristic Changes during Malting, Brewing and Applications of its By-Products. Comprehensive Reviews in Food Science and Food Safety, 9(3).
Hunjan, G. K., 2006. Presence of an alpha-amylase isozyme with high temperature optima in the wheat variety tolerant to high temperature at juvenile plant stage. APP, 28(3), pp. 205-215.
Knorr, V., 2015. Production and application of barley malt extract with high peptidase activity for the degradation of gluten in wort. Eur Food Res Technol.
Menezes, J. P., 2009. Production and Characterization of Amylases from Zea mays malt. Braz. Arch. Biol. Technol., pp. 991-1000.
Nahar, M. K., 2013. Effect of buffer and pH on the protein extraction for chicken meat. Advanced Materials Research, Volume 795, pp. 206-210.
Nour, M. E. M. E. & Yagoub, S. O., 2010. Partial purification and characterization of alpha and beta amylases isolated from Sorghum bicolor cv.(Feterita) Malt. Journal of Applied Sciences, pp. 1314-1319.
Oyowole, 2011. Comparative studies on properties of amylases extracted from kilned and unkilned sorghum and corn. International Journal for Biotechnology and Molecular Biology Research, pp. 146-149.
Phiarais, B. P. N., 2005. The impact of kilning on enzymatic activity of buckwheat malt. J. Inst. Brew , pp. 290-298.
Riyad, H., 2014. Characterization of alpha-amylase in wheat and maize. Disertasi.
Salwanee, S., 2013. Effects of Enzyme Concentration, Temperature, pH, and Time on the Degree of Hydrolysis of Protein Extract from Viscera of Tuna by Using Alcalase. Sains Malaysiana, 42(3), pp. 279-287.
Sazili, A. Q., 2010. The effectiveness of soluble protein extractability under the effect of pH, molarity, and type of buffers of theree different major skeletal muscles in cattle. Asian Journal of Biological Sciences, 3(3), pp. 134-138.
Singh, R. & Kumar, M., 2016. Microbial enzymes: industry progress in 21st century. 3 Biotech, 6(2), p. 174.
Souza, P. M. d. & Magalhaes, P. d. O. e., 2010. Appication of microbial alpha-amylase in industry-a review. Brazilian Journal of Microbiology, pp. 850-861.
Sriwuchong, S., 2005. Starches from different botanical sources I: Contribution of amylopection fine structure to thermal properties and enzyme digestibility. Carbohydrate polymers, 60(4), pp. 529-538.
Suarni & Patong, R., 2007. Potensi kecambah kacang hijau sebagai sumber enzim alpha-amilase. Indo. J. Chem., pp. 332-336.
Taylor, J., 2013. 125th Anniversary Review: The science of the tropical cereals sorghum, maize, and rice in relation to lager beer brewing. J. Inst. Brew, Volume 119, pp. 1-14.
Tripathi, P., 2007. a-Amylase from mung beans (Vigna radiata) – Correlation of biochemical properties and tertiary structure by homology modelling. Phytochemistry, Volume 68, pp. 1623-1631.
Xiao, Z., 2006. A quantitative starch-iodine method for measuring alpha-amylase and glucoamylase activities. Analytyical Biochemistry
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
- Articles published in Keluwih: Jurnal Sains dan Teknologi are licensed under a Creative Commons Attribution-ShareAlike 4.0 International license. You are free to copy, transform, or redistribute articles for any lawful purpose in any medium, provided you give appropriate credit to the original author(s) and the journal, link to the license, indicate if changes were made, and redistribute any derivative work under the same license.
- Copyright on articles is retained by the respective author(s), without restrictions. A non-exclusive license is granted to Keluwih: Jurnal Sains dan Teknologi to publish the article and identify itself as its original publisher, along with the commercial right to include the article in a hardcopy issue for sale to libraries and individuals.
- By publishing in Keluwih: Jurnal Sains dan Teknologi, authors grant any third party the right to use their article to the extent provided by the Creative Commons Attribution-ShareAlike 4.0 International license.
