Bioactive peptide with antioxidant activity from hydrolysis of mung bean protein using protease enzyme from Bacillus subtilis B298

Abstract

Mung bean protein can be used as a source to obtain bioactive peptides that have antioxidant activity. Research has been conducted to obtain bioactive peptides with antioxidant potential from mung bean protein by enzymatic hydrolysis using protease enzyme from Bacillus subtilis B298.  The purpose of the study was to determine the antioxidant activity, IC₅₀ value, AAI (Antioxidant Activity Index) value and percentage of hemolysis of the bioactive peptide.  The research stages include: extraction of protease enzyme; hydrolysis of mung bean protein with protease enzyme at various hydrolysis times of 10, 20, 30, 40, 50, 60 minutes; antioxidant activity test; determination of IC₅₀; determination of AAI and percentage of hemolysis. The results of the study were: bioactive peptide hydrolysed for 10 minutes have the highest antioxidant activity of 57% with an IC₅₀ value of 305 ppm and AAI of 0.065 so that it is still categorised as a weak antioxidant. The percentage of hemolysis obtained was 2% and categorised as little hemolysis towards red blood cell.