The value of hue angle edamame puree before and after PEF treatment ranged from 153.76 - 150.02. In addition, treatment of PEF also maintains the hue angle puree edamame color remains in a yellowish greenish marked by a fixed value of susceptible 126 – 162.

Antioxidant activityof edamame puree after PEF treatment was significantly decreased at 45 kV 30 seconds (5.43%). Total microbial in puree edamame significantly decreased at 40 kV voltage treatment 10 second (2,849 log Cfu / ml) and 40 kV voltage control 20 second 40 kV 30 second 45 kV 10 second 45 kV 20 second And 45 kV 30 second (not growing). The activity of edamame protease enzymewas significantly decreased at 45 kV voltage treatment 30 seconds (0.38 mMol/minutes). Recommended buffer conditions for protease digestion (Buffers B1+ B2) in the QIAGEN Genomic-tip protocol for bacterial DNA isolation. The results showed that PEF treatment could inactivate protease enzyme up to 88,5%, microbe 80-89%, antioxidant activity 44,5% and color 2,43%. Preservation of edamame puree was done by enzyme inactivation using Pulsed Electric Field (PEF) method. The alternative way is creating edamame puree which has a longer shelf life without damaging the characteristics of edamame puree. Las enzimas que hacen esta actividad en el extremo amino son llamadas aminopeptidasas (Figura 1.2) y pueden liberar aminoácidos simples (amino petidasas EC 3.4.11), dipéptidos (dipeptidil amino peptidasas, EC 3.4.14) o tripéptidos (tripeptidil amino peptidasas EC 3.4.14) (Figura 1.1).

To increase the edamame selling value, an alternative processing is needed which could maintain the edamame shelf life. Selling value of rejected edamame is very low while the nutritional content is still quite good. Edamame (Glycine max) is easily damaged due to suspected enzyme content and microbial activity, so the ingredients must be consumed directly after blanching process.

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