Aktivitas Angiotensin-Converting Enzyme Inhibitor (ACEI) pada Tepung Putih Telur hasil Vakum-Freeza Drying

Abstract

Studies of the application of vacuum freeze drying on the egg white powder manufacture to our knowledge are still limited. The aim of this study was to evaluate vacuum freeze drying method with different pressure and the thickness of sample dilution on the angiotensin-converting enzyme inhibitory (ACEI) of the egg white powder. The present study used 405 eggs from the same farm. Treatments of this experiment were different pressure in the drying chamber (0,2; 0,28 and 0,370) mbar and the thickness of the sample dilution (4, 5, 6) mm and the parameters of this study were ACEI or antihypertensive that determined using HPLC (Shimadzhu, CI8). The results showed that vacuum freeze drying method using 0,37 mbar and 6 mm can produced egg white powder with ACEI activity 94%. Key Word: Eggs White, Protein, Freeze-Drying, ACEI, antihypertensive