publication . Other literature type . Article . 2009

Optimization Of Protein Hydrolysate Production Process From Jatropha Curcas Cake

Waraporn Apiwatanapiwat; Pilanee Vaithanomsat; Phanu Somkliang; Taweesiri Malapant;
Open Access English
  • Published: 28 May 2009
  • Publisher: Zenodo
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...
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doi: 10.5281/zenodo.1071023 , 10.5281/zenodo.1071022
Subjects
free text keywords: Production, protein hydrolysate, Jatropha curcas cake, optimization.
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Zenodo
Other literature type . 2009
Provider: Datacite
Zenodo
Other literature type . 2009
Provider: Datacite
ZENODO
Article . 2009
Provider: ZENODO
Zenodo
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