Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 30172
Optimization of Protein Hydrolysate Production Process from Jatropha curcas Cake

Authors: Waraporn Apiwatanapiwat, Pilanee Vaithanomsat, Phanu Somkliang, Taweesiri Malapant

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.

Keywords: Production, protein hydrolysate, Jatropha curcas cake, optimization.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1071023

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1661

References:


[1] Sanchez-Vioque, R., Bagger, C.L., Rabiller, C. and Gueguen, J. (2001) Foaming properties of acylated rapeseed (Brassica napus L.) hydrolysates. Journal of Colloid and Interface Science 244, 386-393.
[2] Wani, A.A., Sogi, D.S., Grover, L. and Saxena, D.C. (2006) Effect of temperature, alkali concentration, mixing time and meal/solvent ratio on the extraction of watermelon seed proteins-a response surface approach. Biosystems Engineering 94(1): 67-73.
[3] Bera, D., Lahiri, D., De Leonardis, A., De, K.B. and Nag, A. (2007) Biotechnological applications in agricultural: A new source of edible oil and production of biofertilizer and antioxidant from its by-products. Journal of Food Engineering 81: 688-692.
[4] AOAC. 2000. Official Method of Analysis of AOAC International. 17th ed. Association of Official Analytical Chemists. Gaithersburg, Md.
[5] Vaithanomsat, P. and Punyasawon, C. (2008) Process Optimization for the production pf Philosamia ricini (Eri Silk) pupae hydrolysate. Kasetsart Journal (Natural Science) 42: 341-352.
[6] Adler-Nissen, J. 1982. Determination of the degree of hydrolysis of food protein hydrolyzates by trinitrobenzenesulfonic acid. Journal of Agricultural Food Chemistry 27: 1256-1262.
[7] Aderibigbe, A.O., Johnson, C.O.L.E., Makkar, H.P.S., Becker, K. and Foidl, N. (1997) Chemical composition and effect of heat on organic matter- and nitrogen-degradability and some antinutritional components of Jatropha meal. Animal Feed Science Technology 67, 223-243.
[8] Hall, G.M. and N.H., Ahmad. 1992. Functional properties of fish protein hydrolysate. pp. 249-270. G.M. Hall, (ed.). In Fish processing technology. Blackle Academic. London.
[9] Sarwar, G. 1999. Influence of feeding alkaline/heat processed proteins on growth and mineral status of rats. Adv Exp. Med. Biol. 459: 161-77.