Journal article Open Access

Optimization of Protein Hydrolysate Production Process from Jatropha curcas Cake

Waraporn Apiwatanapiwat; Pilanee Vaithanomsat; Phanu Somkliang; Taweesiri Malapant

Dublin Core Export

<?xml version='1.0' encoding='utf-8'?>
<oai_dc:dc xmlns:dc="" xmlns:oai_dc="" xmlns:xsi="" xsi:schemaLocation="">
  <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: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:subject>protein hydrolysate</dc:subject>
  <dc:subject>Jatropha curcas
  <dc:title>Optimization of Protein Hydrolysate Production Process from Jatropha curcas Cake</dc:title>
All versions This version
Views 2525
Downloads 1616
Data volume 5.1 MB5.1 MB
Unique views 2525
Unique downloads 1414


Cite as