%0 Journal Article %A Waraporn Apiwatanapiwat and Pilanee Vaithanomsat and Phanu Somkliang and Taweesiri Malapant %D 2009 %J International Journal of Agricultural and Biosystems Engineering %B World Academy of Science, Engineering and Technology %I Open Science Index 29, 2009 %T Optimization of Protein Hydrolysate Production Process from Jatropha curcas Cake %U https://publications.waset.org/pdf/8509 %V 29 %X 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. %P 250 - 253