Effect of pores size of microfiltration membrane on separation of savory fraction of autolysate from fermented mung beans (Phaseolus radiatus L.) by Rhizopus -C1 and Aspergillus sp-K3

Separation of savory fraction of autolysate from fermented mung beans ( Phaseolus radiatus L.) by Rhizopus C 1 and Aspergillus sp-K3 through membrane of stirred cell microfiltration (MF) with different pores size was an experiment on membrane performance to get retentate product as component source in specific savory (umami) precursor. This separation was conducted using MF membrane having pores size of 0.2, 0.45 and 0.65 µm with stirring speed of cell of 400 rpm and 30 psia. The results of experiment showed that both autolysate suspension of fermented mung beans gave the different performance of MF membrane and retentate composition products. More and more large pores size of MF membrane tend to decrease total solid, total protein,and N-Amino, but increase reducing sugar, while dissolved protein and salt tend to be fix in retentate. Based on the best composition of savory fraction, MF membrane with 0.2 and 0.45 µm in pore size were operated to produce retentate with the optimal composition in autolysate from fermented mung beans by Rhizopus -C1 and Aspergillus sp-K3. The retentate products gave total solids of 6.2415 and 6.3746 %, total protein of 16.0898 and 21.1660 % (dry weight), dissolved protein of 2.1 and 1.4 mg/mL, Namino of 0.29211 and 0.27713 mg/mL, reducing sugar of 2 and 10.2 mg/mL, and salt of 1.0335 and 1.0335 %, respectively.