%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