Protein Content on Protein Isolates Prepared by Isoelectric Solubilization from Red Sorghum (Sorghum Bicolor (L.) Moench) Endah Wulandari, Een Sukarminah, Robi Andoyo, Hajar Anggraeni
Department of Industrial Food Technology, Faculty of Agro-Industrial Technology,
Universitas Padjadjaran, 45363, Jatinangor, West Java, Indonesia.
Abstract
Sorghum (Sorghum bicolor (L.) Moench) is a type of cereal with a protein level that is quite high compared to other cereals. Protein isolation or protein purification in principle is based on two main processes, namely extraction and precipitation. The objective of this study was to investigate the effects of pH on red sorghum protein isolates (RSPI). These isolates were prepared by the pH adjustment method and protein isolation using the isoelectric solubilization/precipitation process from red sorghum. 30% aqueous red sorghum protein suspensions were solubilized at pH 10 to 11.5. The ultimate pH of the RSPI-isolated protein was adjusted to 4.0 and 2.65. The ultimate pH in this article referred to the final pH of the extracted protein. The results showed that the highest protein solubility pH would result in high protein content as well when precipited at the pH isoelectric.
