Optimization of Protein Hydrolysate Production Process from Jatropha curcas Cake
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.
[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.
[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.
@article{"International Journal of Biological, Life and Agricultural Sciences:57587", author = "Waraporn Apiwatanapiwat and Pilanee Vaithanomsat and Phanu Somkliang and Taweesiri Malapant", title = "Optimization of Protein Hydrolysate Production Process from Jatropha curcas Cake", 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.", volume = "3", number = "5", pages = "250-4", }