Characterization of Protease Crude Extract from Indigenous Lactic Acid Bacteria and the Protein Degradation Capacity in Local Tuber and Cereal Paste Flour

T. Khusniati, Nanda Sabbaha Nur Kasfillah, Vilya Syafriana, Resti Sofia Zahara, P. Citroreksoko, Sulistiani Sulistiani, T. Anindyawati
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引用次数: 2

Abstract

Protease hidrolyzed protein in flour in order to more digest by human ulcer. Lactobacillus plantarum B110 and Lactobacillus satsumensis are indigenous lactic acid bacteria that produce protease. The objective of this research is to characterization of protease crude extract from indigenous lactic acid bacteria and the protein degradation capacity in local tuber and cereal paste flour. Tuber and cereal flour used were purple sweet potato (Dioscorea alata), cassava (Manihot esculenta), rice (Oryza sativa), corn (Zea mays) and wheat (Triticum) as comparison. Proteaseactivity was tested by Horikoshi method (1971) and protein degradation was by formol titration. Research results showed that optimum activities and stabilities of Lactobacillus plantarum B110 were at pH: 7.5, 45oC and pH:5.0-8.0, 35-50oC, while that L. satsumensis EN 38-32 were at pH: 7.0, 40oC and pH:6.0-8.0, 20-45oC. Increases in protein degradation capacity of the paste flour additional proteases crude extract from L. plantarum B110 were 0.0838% (purple sweat potato), 1.3299% (cassava), 0.5834% (corn), 0.7499% (rice) and 1.5551% (wheat as comparison); while that L. satsumensis EN 38-32 were 0.20% (purple sweet potato), 0.32% (cassava), 0.87% (corn), 1.17% (rice). Based on increases in protein degradation capacity, protease crude extract from L. plantarum B110 and L. satsumensis EN 38- 32 were sequently better to hidrolyze protein of cassava and rice paste flour than thatother tuber and cereal.
本地乳酸菌蛋白酶粗提物及其对块茎和谷物糊粉蛋白质降解能力的研究
蛋白酶水解面粉中的蛋白质,使其更容易被人体溃疡消化。植物乳杆菌B110和腊味乳杆菌是产生蛋白酶的本土乳酸菌。本研究的目的是表征本地乳酸菌蛋白酶粗提物及其在本地块茎和谷物糊粉中的蛋白质降解能力。作为比较,使用的块茎和谷类面粉是紫甘薯(Dioscorea alata)、木薯(Manihot esculenta)、水稻(Oryza sativa)、玉米(Zea mays)和小麦(Triticum)。用Horikoshi法(1971)测定蛋白酶活性,用福尔摩尔滴定法测定蛋白酶降解。研究结果表明,植物乳杆菌B110在pH: 7.5、45℃和pH:5.0 ~ 8.0、35 ~ 50℃时活性和稳定性最佳,而L. satsumensis EN 38 ~ 32在pH: 7.0、40℃和pH:6.0 ~ 8.0、20 ~ 45℃时活性和稳定性最佳。浆糊粉添加蛋白酶B110粗提物对蛋白质降解能力的提高幅度分别为0.0838%(紫汗薯)、1.3299%(木薯)、0.5834%(玉米)、0.7499%(水稻)和1.5551%(小麦);L. satsumensis EN 38 ~ 32分别为紫薯0.20%、木薯0.32%、玉米0.87%、水稻1.17%。从蛋白质降解能力来看,植物L. B110蛋白酶粗提物和L. satsumensis EN 38- 32蛋白酶粗提物对木薯和米糊粉蛋白的水解能力依次优于其他块茎和谷类。
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