Isolation and Characterization of Red Bean and Green Bean Protein using the Extraction Method and Isoelectric pH

Abstract

Stunting children need food intake with higher protein and essential amino acids such as lysine and leucine than normal children. Red Beans (Phaseolus Vulgaris L.) and Green Beans (Phaseolus Radiatus L.) have protein content, respectively 22.07 ± 0.13% and 19.99 ± 0.07%, and are rich in essential amino acids lysine and leucine needed by a stunting child. The Development of food products with high protein concentrations (high protein food) such as isolates/protein concentrates is an important subject that must be done. This study aims to determine the technique of isolating red bean and green bean protein through extraction and deposition methods at isoelectric pH. The research method used is an experimental method with descriptive data analysis. Identification of isoelectric pH of red bean and green bean protein is done through electrophoretic mobility (cm2/Vs) testing on samples that have been conditioned at 3 different depositional pHs namely pH 3.00, 4.00, and 5.00. The results showed the isoelectric pH value of red bean and green bean protein, namely pH 4.56 and pH 4.81 respectively, where the pH had electrophoretic mobility values equal to zero. The process of isolating red bean and green bean protein produces protein powder with a protein content of 79.22 ± 0.06% and 80.69 ± 0.06%, respectively. Based on the weight yield, red bean and green bean protein concentrate powder had a yield of 14.88% and 16.75%, respectively.

Keywords

• protein isolation
• extraction
• isoelectric ph
• red beans
• green beans.