KAJIAN MODEL MATEMATIS KINETIKA INAKTIVASI ENZIM LIPOKSIGENASE UNTUK PRODUKSI TEPUNG BIJI KECIPIR SEBAGAI TEPUNG KOMPOSIT
作者： Mohamad Endy Yulianto , Indah Hartati , None
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摘要: Winged bean (Psophocarpus tetragonolobus L) which its nutrition content is similar to soybean, expected as the substitute of soybean. can be used source protein by transforming it into composite flour food product or edible film in packaging. The utilization winged bean limited caused strong bitter beany flavour. flavour conversion unsaturated fatty acid especially linoleate that catalyzed lipoksigenase. In order avoid the flavour, it’s urge find an appropriate method able to extract oil low zero activity lipoksigenase. hydroperoxide fatty acid, we need develop effective extraction inactivate lipoksigenase and also separate acid bean. purpose present study kinetics models lipoxygenation enzyme inactivation winged production. described as first orde reaction depends on pressure, temperature water concentration. Keywords: enzyme, inactivation,
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