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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<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
  <dc:creator>Waraporn Apiwatanapiwat</dc:creator>
  <dc:creator>Pilanee Vaithanomsat</dc:creator>
  <dc:creator>Phanu Somkliang</dc:creator>
  <dc:creator>Taweesiri Malapant</dc:creator>
  <dc:date>2009-05-28</dc:date>
  <dc: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.</dc:description>
  <dc:identifier>https://zenodo.org/record/1071023</dc:identifier>
  <dc:identifier>10.5281/zenodo.1071023</dc:identifier>
  <dc:identifier>oai:zenodo.org:1071023</dc:identifier>
  <dc:language>eng</dc:language>
  <dc:relation>doi:10.5281/zenodo.1071022</dc:relation>
  <dc:relation>url:https://zenodo.org/communities/waset</dc:relation>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>https://creativecommons.org/licenses/by/4.0/legalcode</dc:rights>
  <dc:subject>Production</dc:subject>
  <dc:subject>protein hydrolysate</dc:subject>
  <dc:subject>Jatropha curcas
cake</dc:subject>
  <dc:subject>optimization.</dc:subject>
  <dc:title>Optimization of Protein Hydrolysate Production Process from Jatropha curcas Cake</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
</oai_dc:dc>
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