Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal agriTECH
Zuheid Noor
Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Gadjah Mada Jl. Sosio Yustisia, Bulaksumur, Yogyakarta 55281
Agriculture, Biological Sciences & Forestry

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Perbandingan Karakteristik Kimia Trypsin Inhbibitor Biji dan Kecambah Kedelai Bayu Kanetro; Zuheid Noor; Sutardi Sutardi; Retno Indrati
agriTECH Vol 26, No 4 (2006)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1362.269 KB) | DOI: 10.22146/agritech.9482

Abstract

This study investigated the changes in trypsin inhibitor (TI) activity, amino acid composition and protein patterns after 36 hours germination of soybeans. TI was extracted by a combination of pH precipitation and centrifugation. TI activity of seeds and germinated soybean were 1.64 and 1.68 IU/mg seeds (db) respectively. Heating of crude TI decreased heat stability of TI. The decrease of TI activity of germinated soybeans due to heating was lower than seeds. The amino acid composition and protein patterns of soybeans changed after 36 hours germination. Thr, Ala, Trp, Met and Lys decreased significantly, while Asp, Glu, Val, Phe, and Ile  increased significantly. The SDS-PAGE analysis showed that the seeds contain high-molecular weight of proteins which were degraded after 36 hours germination result in smaller molecular weight of proteins.
Dampak Oksidasi Protein oleh Sistim Oksidasi 2, 2’-azobis (2 amidipropane) dyhidrochloride (AAPH) dan Sistim Katalis Logam CuSO4 / H2O2 terhadap Komposisi Asam Amino Protein Daging Merah dan Putih Ikan Tongkol Putih Daniel A.N. Apituley; Zuheid Noor; Purnama Darmadji; Suparmo Suparmo
agriTECH Vol 26, No 3 (2006)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1580.761 KB) | DOI: 10.22146/agritech.9594

Abstract

Protein endured oxidative damage from oxygen radicals in 2,2’azobis (2 amidipropane) dyhidrochloride (AAPH) and catalysts CuSO4/H2O2 oxidation systems. Indications of oxidation could be seen in the development of carbonyl protein and other more reactive substances such as protein peroxide, denaturation of the protein, as well as damages on the amino acids constituents of the protein such as hystidine, arginine, tyrosine, metionine, cysteine and tryptophane. The research was aimed to study the effect of oxygen radicals exposure in AAPH and catalysts CuSO4/H2O2 oxidation systems on amino acid content of Thunus sp fish meat proteins. Result indicated that histamine, arginine, tyrosine, methionine, and phenylalanine amino acids in red meat undergone substantial reductions of 52.24%, 23.29%, 42.34%,22.22%, and 6.77% in AAPH system, and 12.34%, 27.59%,31.95%, 23.39%, and 13.02% in catalyst CuSO4/H2O2oxidation system, respectively. While milder reduction of those amino acids in white meat of 48.21%, 9.12%, 15.31%, 38.22%, and 22.44% in AAPH system, and 8.43%, 3.85%, 10.88%, 24.05%, and 57.25% in catalyst system, respectively.  It was obvious that red meat undergone more damages in both oxidation systems compared to the white meat counterpart.
Co-Authors Bayu Kanetro Daniel A.N. Apituley Indrati, Retno Purnama Darmadji Suparmo Suparmo Sutardi Sutardi