@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},