Abstract
Meniran is an Indonesian herbal plant which has health benefits due to its bioactive compounds. It can be applied to food product, whey protein isolate, were easily absorbed for body. The purpose of this research was to determine the effect of meniran extract addition to nano whey protein isolate on viscosity, foam overrun, foam stability and foam’s microscopic. Data collection method was laboratory experiment with 4 treatments of different meniran extract addition levels which consisted of P0 (without meniran extract), P1 (30 ug/mL), P2 (60 ug/mL) and P3 (90 ug/mL) which repeated 3 replications respectively. Experiment was designed by Completely Randomized Design (CRD). The data was analyzed using Analysis of Variance (ANOVA), if there were significantly differences, it would be continued by Duncan Multiple Range Test (DMRT). The results showed that meniran extract addition to nano whey protein isolate gave significant effect (P<0.05) on viscosity. However, there was no effect on foam overrun and stability. It is concluded that the addition of meniran extract P3 (90 ug/mL) to nano whey protein isolate resulted in viscosity and foam’s microscopic (stable, uniform and thick).
Highlights
Proteins are heterogeneous macromolecules with various structural
The materials used for this research were meniran powder that was obtained from Balai Materia Medica Batu (Malang, East Java), Whey Protein Isolate (WPI) 90 was obtained from local market
Meniran extraction was described by [7] using Microwave-Assisted Extraction (MAE) method
Summary
Proteins are heterogeneous macromolecules with various structural (primary, secondary, tertiary, quaternary). The primary structure of protein related to peptide bonds between amino acid components and sequence in their molecule. Proteins consist of five categories namely casein, whey, milk fat globule membrane, enzymes and other minor proteins [1]. The main components of milk protein are casein (80%) and whey (20%). Whey protein is a by-product of dairy processing or casein production. It consists of α-lactalbumin (α-LA, 20%), β-lactoglobulin (β-Lg, 50%), bovine serum albumin (BSA, 10%), immuno-globulins (10%) and peptones protease (
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