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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  <identifier identifierType="DOI">10.5281/zenodo.1071023</identifier>
  <creators>
    <creator>
      <creatorName>Waraporn Apiwatanapiwat</creatorName>
    </creator>
    <creator>
      <creatorName>Pilanee Vaithanomsat</creatorName>
    </creator>
    <creator>
      <creatorName>Phanu Somkliang</creatorName>
    </creator>
    <creator>
      <creatorName>Taweesiri Malapant</creatorName>
    </creator>
  </creators>
  <titles>
    <title>Optimization of Protein Hydrolysate Production Process from Jatropha curcas Cake</title>
  </titles>
  <publisher>Zenodo</publisher>
  <publicationYear>2009</publicationYear>
  <subjects>
    <subject>Production</subject>
    <subject>protein hydrolysate</subject>
    <subject>Jatropha curcas
cake</subject>
    <subject>optimization.</subject>
  </subjects>
  <dates>
    <date dateType="Issued">2009-05-28</date>
  </dates>
  <language>en</language>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://zenodo.org/record/1071023</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsVersionOf">10.5281/zenodo.1071022</relatedIdentifier>
    <relatedIdentifier relatedIdentifierType="URL" relationType="IsPartOf">https://zenodo.org/communities/waset</relatedIdentifier>
  </relatedIdentifiers>
  <version>8509</version>
  <rightsList>
    <rights rightsURI="https://creativecommons.org/licenses/by/4.0/legalcode">Creative Commons Attribution 4.0 International</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">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.</description>
    <description descriptionType="Other">{"references": ["Sanchez-Vioque, R., Bagger, C.L., Rabiller, C. and Gueguen, J. (2001)\nFoaming properties of acylated rapeseed (Brassica napus L.)\nhydrolysates. Journal of Colloid and Interface Science 244, 386-393.", "Wani, A.A., Sogi, D.S., Grover, L. and Saxena, D.C. (2006) Effect of\ntemperature, alkali concentration, mixing time and meal/solvent ratio on\nthe extraction of watermelon seed proteins-a response surface approach.\nBiosystems Engineering 94(1): 67-73.", "Bera, D., Lahiri, D., De Leonardis, A., De, K.B. and Nag, A. (2007)\nBiotechnological applications in agricultural: A new source of edible oil\nand production of biofertilizer and antioxidant from its by-products.\nJournal of Food Engineering 81: 688-692.", "AOAC. 2000. Official Method of Analysis of AOAC International. 17th\ned. Association of Official Analytical Chemists. Gaithersburg, Md.", "Vaithanomsat, P. and Punyasawon, C. (2008) Process Optimization for\nthe production pf Philosamia ricini (Eri Silk) pupae hydrolysate.\nKasetsart Journal (Natural Science) 42: 341-352.", "Adler-Nissen, J. 1982. Determination of the degree of hydrolysis of food\nprotein hydrolyzates by trinitrobenzenesulfonic acid. Journal of\nAgricultural Food Chemistry 27: 1256-1262.", "Aderibigbe, A.O., Johnson, C.O.L.E., Makkar, H.P.S., Becker, K. and\nFoidl, N. (1997) Chemical composition and effect of heat on organic\nmatter- and nitrogen-degradability and some antinutritional components\nof Jatropha meal. Animal Feed Science Technology 67, 223-243.", "Hall, G.M. and N.H., Ahmad. 1992. Functional properties of fish protein\nhydrolysate. pp. 249-270. G.M. Hall, (ed.). In Fish processing\ntechnology. Blackle Academic. London.", "Sarwar, G. 1999. Influence of feeding alkaline/heat processed proteins\non growth and mineral status of rats. Adv Exp. Med. Biol. 459: 161-77."]}</description>
  </descriptions>
</resource>
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