Angiotensin Converting Enzyme (ACE) Inhibitory Activity and Extract Protein Profiles of Mung Beans (Vigna radiata L.) Tempeh which Fermented by Rhizopus sp

Abstract

Angiotensin Converting Enzyme (ACE) is the enzyme which controls blood pressure. In patients with hypertension, ACE inhibitors are needed to decrease blood pressure. One type of ACE inhibitors is bioactive peptides from mung bean (Vigna radiata L.) tempeh. The aim of study is to know Angiotensin Converting Enzyme (ACE) inhibitory activity and profile of protein extract of mung beans (Vigna radiata L.) tempeh which fermented by Rhizopus sp. Mung beans were fermented with 0,2 and 0,4% Rhizopus sp for 42 hours, observations are made every 6 hours. The dissolved protein and degree of hydrolysis of mung bean protein tempeh extract were measured. The ACE inhibitory’s activity of this protein extract is expressed in percent and protein profile showed by SDS-PAGE. The result of study is the highest ACE inhibitory activity was obtained by mung beans tempeh fermented for 24 hours by 0.4% Rhizopus sp. Protein extract contains dissolved protein 351 mg/mL, the degree of hydrolysis was 18.68% and the ACE inhibitory activity was 75%. Profile protein from SDS-PAGE analysis showed the presence of proteins with molecular weights of 12, 54, 98 and 125 kDa. Therefore, mung beans tempeh has the potential to be developed to be functional antihypertensive foods.