Utilization of Jatropha curcas seed cake as a plant growth stimulant

Selanon, Onuma; Saetae, Donlaporn; Suntornsuk, Worapot

doi:10.1016/j.bcab.2014.08.001

Cited by 18 publications

(12 citation statements)

References 27 publications

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“…The curves had a high initial reaction rate followed by a decrease up to the stationary period, in which the degree of hydrolysis became constant at 33.6% and 5.8% for Alcalase and Flavourzyme, respectively. Similar hydrolysis curves have been reported for several protein substrates, such as peanut (Jamdar et al, 2010), Jatropha curcas seed cake (Selanon et al, 2014), rice protein (Li et al, 2016) and corn protein (Jin et al, 2016). Such behavior can be related to the reduction in peptide bonds capable of being cleaved, competition between the substrate and the hydrolysis products and enzyme denaturation that decreases its activity (Adler-Nissen, 1986).…”

Section: Kinetics Of the Enzymatic Hydrolysis Of The Okara Proteinsupporting

confidence: 71%

Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates

et al. 2016

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The objective of this work was to evaluate the antioxidant activity of protein hydrolysates obtained by the enzymatic hydrolysis of okara using an endopeptidase (Alcalase) and exopeptidase (Flavourzyme). The reaction was monitored by the pH-stat procedure in which five aliquots were collected during the hydrolysis by each enzyme, corresponding to different degrees of hydrolysis (DH). The antioxidant activities of the aliquots were evaluated by the ABTS, DPPH and FRAP methods. For the hydrolysates obtained using Alcalase, the antioxidant activities increased from: 68.6 to 99.5% (ABTS), 14.5 to 17.7% (DPPH) and 222.6 to 684.9 µM Trolox (FRAP), when the DH varied from 0 to 33.6%. With respect to Flavourzyme, the results were: 67.2 to 88.2% (ABTS), 9.5 to 18.5% (DPPH) and 168.0 to 360.3 µM Trolox (FRAP), when the DH increased up to 5.8%. The results showed that the protein hydrolysates had antioxidant capacities, which were influenced by the degree of hydrolysis and the type of enzyme.

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Section: Kinetics Of the Enzymatic Hydrolysis Of The Okara Proteinsupporting

confidence: 71%

Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates

et al. 2016

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“…JSC is a fertilizer with high nitrogen and carbon content than C p . Moreover, Selanon et al [24] reported that JSC containing high protein has served as a source of protein hydrolysate applied for plant growth stimulation. In addition, soil reaction (pH) and content of essential nutrients (P, K, Ca and Mg) are very important indicators which directly affect the soil microbial activities and subsequently soil fertility.…”

Section: Resultsmentioning

confidence: 99%

Jatropha seed cake and organic waste compost: the potential for improvement of soil fertility

Elbl

Sláma

Vaverková

et al. 2016

Ecological Chemistry and Engineering S

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Abstract:Modern agriculture faces to new challenges and problems. Application of organic waste compost (Cp) and Jatropha seed cake (JSC) represents new possibilities to improve soil organic matter (SOM) and thus reduce the risk of soil degradation. Our paper presents results of laboratory experiment. Based on these results, we conclude that the application of organic substances has positive effect on soil fertility but the impact of individual substances is different. JSC has higher influence on soil properties (microbial activity and plant production) in the short term. Conversely, Cp affects soil properties in the long term. These properties are due to their chemical composition.

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“…La torta también tiene una aplicación en la agricultura como sustituto de productos inorgánicos en la estimulación del crecimiento de los cultivos (Selanon et al 2014). Por sus propiedades mecánicas, la torta tiene aplicación industrial para la elaboración de materiales aglomerados en sustitución de la madera (Hidayat et al 2014).…”

Section: Resultados Y Discusiónunclassified

“…En la industria y la agricultura, la torta se utiliza para la elaboración de tableros de aglomerados (Hidayat et al 2014) y también como estimulador natural del crecimiento de las plantas por la presencia de una proteína específica (Selanon et al 2014). …”

Section: Introductionunclassified

Caracterización composicional del fruto de 15 variedades de Jatropha curcas L. en el departamento del Tolima, Colombia

Campuzano-Duque

Ríos

Cardeño-López

2016

CTA

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<p><em>Jatropha curcas </em>L. ( JCL) es una planta tropical en proceso de domesticación con uso multipropósito, principalmente, para biodiesel. La caracterización del fruto permitirá reconocer el aprovechamiento del aceite para la sustitución de la energía fósil y el potencial uso de los otros componentes. Por esta razón, se realizó la valoración e identificación de los componentes del fruto y sus posibles usos en un experimento ubicado en el Tolima (Colombia). Se utilizó un diseño de bloques completos al azar, con 15 variedades y 3 repeticiones, mediante el uso de una unidad experimental de 20 plantas establecidas con una distancia de siembra de 3 x 2 m. La valoración del fruto mostro seis componentes: pulpa, semilla, cascarilla, almendra, torta y aceite. La participación de cada componente fue la siguiente: pulpa 73,9 % y semilla 26,1 %. La pulpa presento nitrógeno (1,1 %) y potasio (9,7 %), además de elementos menores (manganeso, zinc y hierro). La semilla mostro dos componentes: cascarilla (29,9 %) y almendra (70,1 %), con un valor energético de la cascarilla de 4.155 kcal/kg. De la almendra se obtuvo aceite (44,1 %) y torta (55,9 %). El aceite presento en mayor proporción dos ácidos grasos: oleico (40,3 %) y linoleico (38,6 %), y la torta, un contenido de proteína del 62,0 %. El aceite de JCL tiene potencial para biodiesel; la pulpa, como biofertilizante; la cascarilla, para la cogeneración de energía; y la torta, para alimentación animal.</p>

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Utilization of Jatropha curcas seed cake as a plant growth stimulant

Cited by 18 publications

References 27 publications

Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates

Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates

Jatropha seed cake and organic waste compost: the potential for improvement of soil fertility

Caracterización composicional del fruto de 15 variedades de Jatropha curcas L. en el departamento del Tolima, Colombia

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