Winged bean (Psophocarpus tetragonolobus L) which its nutrition
content is similar to soybean, is expected as the substitute of
soybean. Winged bean can be used as source of protein by
transforming it into composite flour which can be used as food
product or edible film in food packaging. The utilization of winged
bean is limited caused by its strong bitter beany flavour. The beany
flavour is caused by the conversion of unsaturated fatty acid
especially linoleate that catalyzed by lipoksigenase. In order to avoid
the beany flavour, it’s urge to find an appropriate method which able
to extract the oil of winged bean in the low or zero activity of
lipoksigenase. In order to avoid the conversion of hydroperoxide
fatty acid, we need to develop an effective extraction method which
inactivate the lipoksigenase and also separate the unsaturated fatty
acid in winged bean. The purpose of the present study is to develop
the kinetics models of the lipoxygenation enzyme inactivation in
winged bean flour production. The kinetics models can be described
as first orde reaction and it is depends on pressure, temperature and
water concentration.
Keywords: enzyme, inactivation, winged bea