The Solubility of Low Molecular Weight Peptides from Tempe in Different Solvents

There are various methods exist to extract soluble peptide from soybean and its fermented products. This study was aimed to evaluate the solubility of low molecular weight peptide of tempe from two types of bean (GMO and non-GMO soybean) and two different treatment (boiling and non-boiling). The solvents used were water and organic solvents which commonly used as solvents for soy-fermented product. The result showed that acetonitrile (A): water (W): trifluoroacetic acid (TF) provided higher solubility of the peptides compared with water (p < 0.05). The addition of trifluoroacetic acid in acetonitrile-water mixture (A1W1) increased the peptide recovery about 1.522 mM (31.7%). The GMO tempe showed the higher content of peptide recover}, compared with non-GMO tempe, while boiled tempe also gave higher peptide recovery than non-boiled tempe.