Effect of fermentation time on the molecular weight distribution of ACE inhibitory peptide from jack bean tempe

Abstract This research examined the variation in concentration of protein derived from jack bean throughout mold fermentation and distribution molecular weight (MW) resultant peptides. In addition, effects peptide size on ACE inhibitory action were investigated. The was soaked boiled before fermentation, then inoculated using 0.2% commercial tempe inoculum. Furthermore, seeds incubated at room temperature for 48 h (T48), 72 (T72), unfermented (T0) used as a control. total protein, soluble MW peptides, all examined. results demonstrated that proteins rose duration increased (p < 0.05). Meanwhile, crude samples did not change significantly > peptides separated by dialysis to generate four fractions, namely; fractions A (MW <1 kDa), B 1-3.5 C 3.5-14 D 14 kDa). three number fraction decreased during followed an increase with smaller (Fractions A, B, C). T0, T48, T72 9.51; 49.87; 56.31%, respectively. more significant amount indicated higher possibility have capacity inhibit ACE. Fractions C, exhibited value 83.21; 62.53; 61.07; 49.64%, this investigation, stronger decreased. Fraction had greatest IC50 0.60 mg/mL. conclusion, enhanced protein. Consequently, degraded into various sizes fermentation. smallest best activity.