Journal article Open Access

Optimization of Protein Hydrolysate Production Process from Jatropha curcas Cake

Waraporn Apiwatanapiwat; Pilanee Vaithanomsat; Phanu Somkliang; Taweesiri Malapant

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  "publisher": "Zenodo", 
  "DOI": "10.5281/zenodo.1071023", 
  "language": "eng", 
  "title": "Optimization of Protein Hydrolysate Production Process from Jatropha curcas Cake", 
  "issued": {
    "date-parts": [
  "abstract": "This was the first document revealing the\ninvestigation of protein hydrolysate production optimization from J.\ncurcas cake. Proximate analysis of raw material showed 18.98%\nprotein, 5.31% ash, 8.52% moisture and 12.18% lipid. The\nappropriate protein hydrolysate production process began with\ngrinding the J. curcas cake into small pieces. Then it was suspended\nin 2.5% sodium hydroxide solution with ratio between solution/ J.\ncurcas cake at 80:1 (v/w). The hydrolysis reaction was controlled at\ntemperature 50 \u00b0C in water bath for 45 minutes. After that, the\nsupernatant (protein hydrolysate) was separated using centrifuge at\n8000g for 30 minutes. The maximum yield of resulting protein\nhydrolysate was 73.27 % with 7.34% moisture, 71.69% total protein,\n7.12% lipid, 2.49% ash. The product was also capable of well\ndissolving in water.", 
  "author": [
      "family": "Waraporn Apiwatanapiwat"
      "family": "Pilanee Vaithanomsat"
      "family": "Phanu Somkliang"
      "family": "Taweesiri Malapant"
  "version": "8509", 
  "type": "article-journal", 
  "id": "1071023"
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