Functional Properties of Leucaena Leucocephala Protein Concentrates Resulted Separation of Ultrafiltration Membrane

Departement of Food Technology University of Pembangunan Nasional “Veteran” Jawa Timur, Surabaya, Indonesia

^* Email: dedin.tp@upnjatim.ac.id

Abstract

Protein is a polypeptide, which is composed of a series of amino acids, with a relatively very large molecular weight, which ranges from 8,000 to 10,000 Da. Separation of protein can be done by chemical, enzymatic or using an ultrafiltration membrane. Applications of protein concentrates product depends on its functional properties such as water absorption, oil absorption capacity and power emulsions, and foaming power which will affect the quality of product. Food product that use protein concentrates in the form of sausages, meatballs, bakery and beverages. Techniques of membrane separation are generally based on particle size and molecular weight of the thrust in the form of pressure differences, and different electric field concentration. This study aims to determine the role of membrane ultrafiltration to separate proteins and produce the characteristic functional properties. This study used two main factors, ultrafiltration membrane pressure (2.33 atm, 3.66 atm) and the separation time (15 minutes, 30 minutes, 45 minutes). The resulted showed leucaena seed protein concentrates obtained from the best treatment of 3.66 atm pressure and separation time 45 minutes. Concentrates of leucaena seed had the functional properties of the water absorption capacity of 3.3 g water/g of solid, oil absorption capacity of 1.43 g of oil/g solid, Bulk density of 0.55 g/ml, power emulsion 51.11% and power foam 9.8%.