Effect of heating temperature and time on the formation of 11S globulin nanofibril from Bogor nut (Vigna subterranean (L.) Verdc.) for food ingredients

Abstract

Bogor beans (Bambara groundnuts) are thought to originate from Bambara, Timbuktu, Mali, West Africa. Introduced to Indonesia in the 20th century, and the name of the Bogor nut was given because it was widely sold in the city of Bogor. This research aims to study the formation of nanofibrils from 11S globulins to increase the benefits of Bogor nut as a food ingredient. Temperature treatment (65, 75, 85 °C) and heating time (6.12, 18, 24, 30 hours) at a concentration of 1% (w/w) protein solution, at pH 2, was applied to observe nanofibril formation. The formation of nanofibril was observed by measuring the viscosity of protein solutions before and after heating with a rheometer. A transmission electron microscope observed the morphology of nanofibrils formed at various heating times. The results showed that 11S globulin nanofibril formation was achieved at 85 °C heating temperatures. The morphology of 11S globulin nanofibrils from a 1% protein solution (w/w) with a heating temperature of 85 °C, is visible and significant in number after 24 hours of heating. The increase in the viscosity of the nanofibril solution from the protein solution indicates that the nanofibril from Bogor nut 11S globulin has potential as a food thickener.