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>
      <creatorName>Waraporn Apiwatanapiwat</creatorName>
      <creatorName>Pilanee Vaithanomsat</creatorName>
      <creatorName>Phanu Somkliang</creatorName>
      <creatorName>Taweesiri Malapant</creatorName>
    <title>Optimization of Protein Hydrolysate Production Process from Jatropha curcas Cake</title>
    <subject>protein hydrolysate</subject>
    <subject>Jatropha curcas
    <date dateType="Issued">2009-05-28</date>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
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    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsVersionOf">10.5281/zenodo.1071022</relatedIdentifier>
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    <rights rightsURI="">Creative Commons Attribution 4.0 International</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
    <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>
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