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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    <dct:title>Optimization of Protein Hydrolysate Production Process from Jatropha curcas Cake</dct:title>
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    <dct:issued rdf:datatype="http://www.w3.org/2001/XMLSchema#gYear">2009</dct:issued>
    <dcat:keyword>Production</dcat:keyword>
    <dcat:keyword>protein hydrolysate</dcat:keyword>
    <dcat:keyword>Jatropha curcas cake</dcat:keyword>
    <dcat:keyword>optimization.</dcat:keyword>
    <dct:issued rdf:datatype="http://www.w3.org/2001/XMLSchema#date">2009-05-28</dct:issued>
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    <dct:description>This was the first document revealing the investigation of protein hydrolysate production optimization from J. curcas cake. Proximate analysis of raw material showed 18.98% protein, 5.31% ash, 8.52% moisture and 12.18% lipid. The appropriate protein hydrolysate production process began with grinding the J. curcas cake into small pieces. Then it was suspended in 2.5% sodium hydroxide solution with ratio between solution/ J. curcas cake at 80:1 (v/w). The hydrolysis reaction was controlled at temperature 50 °C in water bath for 45 minutes. After that, the supernatant (protein hydrolysate) was separated using centrifuge at 8000g for 30 minutes. The maximum yield of resulting protein hydrolysate was 73.27 % with 7.34% moisture, 71.69% total protein, 7.12% lipid, 2.49% ash. The product was also capable of well dissolving in water.</dct:description>
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