Physico Chemical Properties of Whey Protein and Gelatine Biopolymer Using Tea Leaf Extract as Crosslink Materials

Premy Puspitawati Rahayu*, Purwadi, Lilik Eka Radiati and Abdul Manab

Department of Animal Food Technology, Faculty of Animal Husbandry,    Brawijaya University, Malang, East Java, Indonesia.

Corresponding Author: Email: premy_puspitawati@yahoo.com

The purpose of this research was to extract tea leaf phenols using Microwave Assisted Extraction (MAE) method at 3 levels of microwave power (high, medium high and medium) and investigated the influence of physco chemical properties of whey protein and gelatine biopolymer using tea leaf extract as crosslink materials at different concentration (5%, 10% and 15% (v/v)). MAE method gave significantly effect on phenolic content. High level power of MAE gave higher phenolic content of tea leaves extracts. Tea leaves extracts as crosslinked agent of biopolymer gave highly significant effect on the stability of the emulsion, the emulsion activity and foaming power. SDS-PAGE protein profile showed increase molecular weight with the addition of tea leaf extract, it can be presumed presence crosslinked both on whey protein or gelatine.

Tea leaf extract; crosslink materials; protein whey; gelatine; physico chemical

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