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Improvement of Germinated Soybean Tempe Protein Isolate Production Using Ultrasonication and Enzymatic Hydrolysis a) Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor 16680, Indonesia Abstract Tempe protein isolate (TPI) from Indonesian soybean fermentation offers high protein availability and nutritional value. This study aimed to improve TPI production to achieve a minimum 90% protein content, comparing it with conventional method (alkaline extraction and acid precipitation). Improved TPI production from non-germinated and germinated soybeans was done using ultrasonication and enzymatic hydrolysis methods, and the enhanced properties of the resulting TPI were investigated. Findings showed that soybean germination, sonication duration, and extraction period significantly affected the extracted protein. The optimal method obtained was 30-minute sonication followed by 120-minute extraction. The carbohydrase enzyme (Viscozyme) reduced protein content in the precipitate, increasing protein retention. Soybean germination and the improvement method notably increased TPI protein content (90.15%), protein yield (72.77%), water absorption (6.14%), oil absorption (1.57%), emulsion capacity (61%), emulsion stability (45.86%), foam capacity (190%), and foam stability (82.21%). Soybean germination and production method also altered amino acid composition, peptide molecular weight, protein solubility, and microstructure of TPI. The breakdown of non-protein components during germination facilitated the generation of new proteins, which improved the physicochemical and functional properties of TPI. Ultrasonication assisted in extracting proteins, leading to changes in their structure and resulting in increased protein content, yield, and functional properties. Keywords: Germination, protein extraction, tempe protein isolate, ultrasound, viscozyme Topic: Agricultural product technology |
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