Optimitimization of sorghum protein isolates as a by-product of starch extraction using enzymatic methods

Abstract

Abstract The lack of protein consumption in Indonesian society has caused an increase in malnutrition sufferers in the country. One of the prevention efforts is making protein isolates with sorghum as raw materials because sorghum is a cereal with the highest protein content compared to other grains. To produce food-grade isolates, the isolation process is carried out with the help of the α-amylase enzyme, which has an activity of 6,666,563 units/ml. This study aimed to determine the optimization value and functional characteristics of sorghum protein isolate produced using enzymatic methods. This research was conducted with an experimental method followed by hypothesis testing using a CCD (Central Composite Design) RSM (Response Surface Methodology) test with α-amylase enzyme variables and 0.9 % -1.8% and 1.5-2.5 hours for reaction times of each upper and lower limit. The desired response variable is protein content. Protein isolates with the highest levels or 58.40% were obtained with an enzyme amount of 1.35% with a hydrolysis length of time of 3.4 hours. Estimation validation will get optimum levels or more than 90% will be produced using the α-amylase enzyme of 2.63% and hydrolyzed for 2 hours.