Hubungan jumlah ikatan disulfa dan kadar protein dengan sifat mekanik edible film dari tepung biji kecipir rendah lemak=Mechanical properties of edible from defatted winged flour at various levels of disulfide levels and

• Main Author: Perpustakaan UGM, i-lib
• Format: Article NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2000
• Subjects: Jurnal i-lib UGM
• Online Access: https://repository.ugm.ac.id/17357/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=109
• Institution: Universitas Gadjah Mada

To study the properties of edible films made from defatted winged bean flour, various combination of defatted winged bean flour suspension (8 %, 10 % and 12 %), pH (pH 3,6 and 9), with and without heating (80°C for 25 min) were used. Prior to casting, concentration of disulfide bonds (S-S) were determined and increased with flour concentration, pH and heating (p £ 0,01) (0,48 - 2,21 uM S-S/ g protein), presumably due to protein denaturation and disulfide bond formation. Concentration of disulfide bonds correlated (p < 0,01) with film tensile strength (r = 0,882) and elongation at break (r = 0,962), while the protein content did not affect those mechanical properties. Most likely, disulfide bonds were formed by air oxidation and/or sulfhydryl/disulfide and thiol/disulfide interchanges, during defatted winged bean flour film formation. Keywords: edible film � disulfide bond � mechanical properties � deffated winged bean flour