The Effect of Acid Type and pH on The Moisture, Ash, and Protein Content of Protein Isolate from Kecipir Seeds (Psophocarpus Tetragonolobus L.)
Main Article Content
This research aimed to determine the effects of acid type and pH value on the chemical characteristics of winged bean (Psophocarpus tetragonolobus L.) protein isolate, particularly moisture content, ash content, and protein content, as well as to identify the best treatment in the protein precipitation process. The study employed a completely randomized design (CRD) with a factorial pattern consisting of two factors: acid type, namely acetic acid and hydrochloric acid, and precipitation pH values of 4.0, 4.5, and 5.0. Each treatment was replicated three times, resulting in 18 experimental units. The observed parameters included the moisture content, ash content, and protein content of the winged bean protein isolate. Data were analyzed using analysis of variance (ANOVA), followed by a significance test when the treatments showed significant effects. The results indicated that acid type and pH value significantly affected the characteristics of winged bean protein isolate. The best treatment was obtained using hydrochloric acid at pH 4.0, producing a protein isolate with 7.58% moisture content, 3.60% ash content, and 90.04% protein content. The findings suggest that the appropriate selection of acid type and pH adjustment during precipitation can improve the quality of winged bean protein isolate as a potential plant-based protein source for food product development.
Keywords:
protein isolate, winged bean, acid type, pH, plant protein
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Aryee, A. N. A., Agyei, D., & Udenigwe, C. C. (2018). Impact of processing on the chemistry and functionality of food proteins. In Proteins in Food Processing (2nd ed., pp. 27–45). Woodhead Publishing.
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Damodaran, S., Parkin, K. L., & Fennema, O. R. (2017). Fennema's Food Chemistry (5th ed.). CRC Press.
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Dyahwarni, A. (2006). Determination of ash levels in foodstuffs. Faculty of Agricultural Technology, Gadjah Mada University.
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Hapsari, A. M., & Rosida, D. F. (2014). The effect of pH of precipitation on the characteristics of jackfruit seed protein isolate. Journal of Food and Agroindustry, 2(4), 30–36.
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Nurdjannah, N., & Usmiati, S. (2006). Functional properties of vegetable protein isolate and its application to food products. Journal of Agricultural Research and Development, 25(2), 45–51.
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Pratiwi, N. K. A. (2018). The characteristics of kidney bean protein isolate with the deposition pH treatment are different. Thesis. Udayana University.
Rachmawan, O. (2001). Drying, cooling and packaging of agricultural commodities. Department of National Education.
Singh, A., Sharma, S., & Singh, B. (2014). Comparative studies on proximate composition, amino acid profile and anti-nutritional factors in selected legumes. Journal of Food Science and Technology, 51(9), 1973–1979. https://doi.org/10.1007/s13197-012-0728-1
Steel, R. G. D., & Torrie, J. H. (1980). Principles and procedures of statistics: A biometrical approach (2nd ed.). McGraw-Hill.
Stone, A. K., Karalash, A., Tyler, R. T., Warkentin, T. D., & Nickerson, M. T. (2015). Functional attributes of pea protein isolates prepared using different extraction methods and cultivars. Food Research International, 76, 31–38. https://doi.org/10.1016/j.foodres.2014.11.017
Sudarmadji, S., Haryono, B., & Suhardi. (1997). Analytical procedures for foodstuffs and agriculture (4th ed.). Liberty.
Sulaiman, A., & Sari, D. K. (2018). Analysis of food protein content using the Kjeldahl method. Journal of Food Technology, 9(2), 71–77.
Triyono, A. (2010). To study the effect of the addition of several acids on the protein isolation process on mung bean protein isolate flour (Phaseolus radiatus L.). Chemical and Process Engineering Seminar 2010. Diponegoro University.
Wahidin, M., & Ryvandu, A. (2019). Effect of acidic conditions on the mineral characteristics of vegetable protein isolates. Journal of Halal Agroindustry, 5(1), 55–62. https://doi.org/10.30997/jah.v5i1.1187
Wang, Z. L., Tang, X., Wang, M., She, Y. X., Yang, B. R., Sheng, Q. H., & Abd El-Aty, A. M. (2024). ?-Lactoglobulin separation from whey protein: A comprehensive review of isolation and purification techniques and future perspectives. Journal of Dairy Science, 107(12), 11785–11795.
Winarno, F. G. (1992). Food chemistry and nutrition. Gramedia Pustaka Utama.
Winarno, F. G. (2008). Food Chemistry and Nutrition (revised edition). Gramedia Pustaka Utama.
Yusuf, M., Rahman, A., & Nurhayati. (2020). Effect of pH extraction on mineral content and protein isolate characteristics of legumes. Journal of Food Technology and Industry, 31(1), 45–52. https://doi.org/10.6066/jtip.2020.31.1.45
Amanto, B. S., Atmaka, W., & Siswanti. (2015). Physicochemical characteristics of local legume protein isolate as a functional food. Journal of Agricultural Product Technology, 8(2), 85–92.
Andarwulan, N., Kusnandar, F., & Herawati, D. (2011). Food Analysis. Dian Rakyat.
AOAC (Association of Official Analytical Chemists). (2005). Official methods of analysis of AOAC International (18th ed.). AOAC International.
Aryee, A. N. A., Agyei, D., & Udenigwe, C. C. (2018). Impact of processing on the chemistry and functionality of food proteins. In Proteins in Food Processing (2nd ed., pp. 27–45). Woodhead Publishing.
Boye, J., Wijesinha-Bettoni, R., & Burlingame, B. (2010). Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method. British Journal of Nutrition, 108(S2), S183–S211. https://doi.org/10.1017/S0007114512002309
Damodaran, S. (1996). Amino acids, peptides, and proteins. In O. R. Fennema (Ed.), Food chemistry (3rd ed., pp. 321–429). Marcel Dekker.
Damodaran, S., Parkin, K. L., & Fennema, O. R. (2017). Fennema's Food Chemistry (5th ed.). CRC Press.
Day, L. (2013). Proteins from land plants – Potential resources for human nutrition and food security. Trends in Food Science & Technology, 32(1), 25–42. https://doi.org/10.1016/j.tifs.2013.05.005
De Angelis, D., Latrofa, V., Caponio, F., Pasqualone, A., & Summo, C. (2024). Techno?functional properties of dry?fractionated plant?based proteins and application in food product development: A review. Journal of the Science of Food and Agriculture, 104(4), 1884–1896.
Duncan, D. B. (1955). Multiple range and multiple F tests. Biometrics, 11(1), 1–42. https://doi.org/10.2307/3001478
Dyahwarni, A. (2006). Determination of ash levels in foodstuffs. Faculty of Agricultural Technology, Gadjah Mada University.
Fitriani, S. (2008). Effect of temperature and drying time on some qualities of candied star fruit (Averrhoa bilimbi L.). Journal of Sage, 7(1), 32–37.
Gomez, K. A., & Gomez, A. A. (1984). Statistical procedures for agricultural research (2nd ed.). John Wiley & Sons.
Hapsari, A. M., & Rosida, D. F. (2014). The effect of pH of precipitation on the characteristics of jackfruit seed protein isolate. Journal of Food and Agroindustry, 2(4), 30–36.
Haryasyah. (2009). Isolation and protein characterization of winged seed (Psophocarpus tetragonolobus L.). Thesis. Bogor Agricultural University.
Karaca, A. C., Low, N., & Nickerson, M. (2011). Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction. Food Research International, 44(9), 2742–2750. https://doi.org/10.1016/j.foodres.2011.06.012
Kesuma, D. P., Widowati, S., & Syarief, R. (2020). Effect of extraction conditions on the characteristics of local legume protein isolates. Journal of Food, 29(2), 101–110. https://doi.org/10.33964/jp.v29i2.463
Mohanty, C. S., Pradhan, R. C., Singh, V., Rout, P. K., & Behera, M. (2018). Physicochemical analysis of winged bean (Psophocarpus tetragonolobus L.) seeds from India. Legume Research, 41(2), 307–312. https://doi.org/10.18805/LR-3792
Montgomery, D. C. (2017). Design and analysis of experiments (9th ed.). John Wiley & Sons.
Nurdjannah, N., & Usmiati, S. (2006). Functional properties of vegetable protein isolate and its application to food products. Journal of Agricultural Research and Development, 25(2), 45–51.
Nwosu, J. N., Ojimelukwe, P. C., & Okpara, C. C. (2021). Nutritional and functional properties of winged bean (Psophocarpus tetragonolobus) flour and protein products: A review. Journal of Food Biochemistry, 45(7), e13739. https://doi.org/10.1111/jfbc.13739
Prasetyo, D. I., Utami, R., & Anandito, B. K. (2019). The effect of moisture content on the storage stability of high-protein food products. Journal of Agricultural Product Technology, 12(1), 11–18. https://doi.org/10.20961/jthp.v12i1.29004
Pratiwi, N. K. A. (2018). The characteristics of kidney bean protein isolate with the deposition pH treatment are different. Thesis. Udayana University.
Rachmawan, O. (2001). Drying, cooling and packaging of agricultural commodities. Department of National Education.
Singh, A., Sharma, S., & Singh, B. (2014). Comparative studies on proximate composition, amino acid profile and anti-nutritional factors in selected legumes. Journal of Food Science and Technology, 51(9), 1973–1979. https://doi.org/10.1007/s13197-012-0728-1
Steel, R. G. D., & Torrie, J. H. (1980). Principles and procedures of statistics: A biometrical approach (2nd ed.). McGraw-Hill.
Stone, A. K., Karalash, A., Tyler, R. T., Warkentin, T. D., & Nickerson, M. T. (2015). Functional attributes of pea protein isolates prepared using different extraction methods and cultivars. Food Research International, 76, 31–38. https://doi.org/10.1016/j.foodres.2014.11.017
Sudarmadji, S., Haryono, B., & Suhardi. (1997). Analytical procedures for foodstuffs and agriculture (4th ed.). Liberty.
Sulaiman, A., & Sari, D. K. (2018). Analysis of food protein content using the Kjeldahl method. Journal of Food Technology, 9(2), 71–77.
Triyono, A. (2010). To study the effect of the addition of several acids on the protein isolation process on mung bean protein isolate flour (Phaseolus radiatus L.). Chemical and Process Engineering Seminar 2010. Diponegoro University.
Wahidin, M., & Ryvandu, A. (2019). Effect of acidic conditions on the mineral characteristics of vegetable protein isolates. Journal of Halal Agroindustry, 5(1), 55–62. https://doi.org/10.30997/jah.v5i1.1187
Wang, Z. L., Tang, X., Wang, M., She, Y. X., Yang, B. R., Sheng, Q. H., & Abd El-Aty, A. M. (2024). ?-Lactoglobulin separation from whey protein: A comprehensive review of isolation and purification techniques and future perspectives. Journal of Dairy Science, 107(12), 11785–11795.
Winarno, F. G. (1992). Food chemistry and nutrition. Gramedia Pustaka Utama.
Winarno, F. G. (2008). Food Chemistry and Nutrition (revised edition). Gramedia Pustaka Utama.
Yusuf, M., Rahman, A., & Nurhayati. (2020). Effect of pH extraction on mineral content and protein isolate characteristics of legumes. Journal of Food Technology and Industry, 31(1), 45–52. https://doi.org/10.6066/jtip.2020.31.1.45
