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Pembentukan Fibril Amiloid dari Isolat Protein, Globulin 7S dan 11S Kacang Bogor [Vigna subterranea (L.) Verdc.] / Dewi Sarastani

Detail koleksi

Pembentukan Fibril Amiloid dari Isolat Protein, Globulin 7S dan 11S Kacang Bogor [Vigna subterranea (L.) Verdc.] / Dewi Sarastani

Pengarang
Sarastani, Dewi Fardiaz, Dedi (Pembimbing I) Thenawidjaja, Maggy (Pembimbing II) Lioe, Hanifah Nuryani (Pembimbing III) Purwanti, Nanik (Pembimbing IV)
Jenis bahan
Disertasi
Edisi
-
Penerbitan
Bogor : IPB University, 2021
Deskripsi fisik
ilustrasi ; 29 cm
Bahasa
-
ISBN / ISSN / ISMN
-
Subjek
Fakultas Teknologi Pertanian-- Ilmu Pangan Food Science-- Nut-- 2020-- Bogor-Jawa Barat
Abstrak
One of the alternatives to enhance the benefits of Bogor nut which hadexamined in this dissertation is modifying nut protein to be functioned as a foodingredient. The globular structure of nut protein is modified into fibrillar structureby fibrillation. The fibrillation process of nut protein is carried out by giving specialtreatment in vitro. These treatments include giving temperature above denaturationtemperature, low pH, and low ionic strength. This condition causes the peptidefragments resulting from protein hydrolysis will aggregate into length and formingsemi flexible fibrils, hereinafter is referred to as amyloid fibrils.The changes of proteins conformation from globular to fibrillar will causephysical and chemical properties changes on the fibrils surface, thus providingdifferent functions than its globular proteins. These structural changes resulted inan increase of the fibril solution viscosity, changes of flow behavior (rheology), andalso surface properties of the fibrils. Thus, fibrillation can i
Catatan
Disertasi (Karya Tulis Akademik S3) IPB University
Akses online
http://repository.ipb.ac.id/handle/123456789/107421
Eksemplar Konten digital
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