@article{(Open Science Index):https://publications.waset.org/pdf/8509, title = {Optimization of Protein Hydrolysate Production Process from Jatropha curcas Cake}, author = {Waraporn Apiwatanapiwat and Pilanee Vaithanomsat and Phanu Somkliang and Taweesiri Malapant}, country = {}, institution = {}, 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.}, journal = {International Journal of Agricultural and Biosystems Engineering}, volume = {3}, number = {5}, year = {2009}, pages = {250 - 253}, ee = {https://publications.waset.org/pdf/8509}, url = {https://publications.waset.org/vol/29}, bibsource = {https://publications.waset.org/}, issn = {eISSN: 1307-6892}, publisher = {World Academy of Science, Engineering and Technology}, index = {Open Science Index 29, 2009}, }