non-food applications of jatropha proteins
TRANSCRIPT
Non-food applications of Jatropha proteins
Dianika Lestari a), Wim J. Mulder b), Enny Ratnaningsih c), Johan P. M. Sanders a)
a) Department Valorisation of Plant Production Chains, Wageningen UR, The Netherlands
b) Food & Biobased Research, Wageningen UR, The Netherlandsc) Chemistry Department, Institut Teknologi Bandung, Indonesia
Jatropha is an oil source for biodiesel production Jatropha seed contains about 30-40% oil Contains toxic compounds—not suitable
for food Can be grown in a very dry soil—not
suitable for most food plantations Increase productivity of the damage
land Improve rural area development
Jatropha plant parts
Biodiesel production from Jatropha seeds
Seeds
Main product Oil
Press cake
By-product
Biodiesel
Biogasor
Fertilizer
Low value
Press cake contains valuable components
Press cake
Carbohydrate
Minerals
Fiber
Proteins
separate component
s to make
other products
If we can…
Improve the value of press cake
We can…
Estimation seed added value
Components %
Value (EUR/ kg seed)Partial
Fractionation
TotalFractionatio
n Oil 35 0.21 0.21
Crude Protein 17
0.02
0.17
Fiber/ Lignin 38 0.06
Carbohydrate 5 0.02
Ash 5 0.01
Total added value 0.23 0.48 Improve the value of seed
~2 times higher!
Jatropha biorefineryJatropha curcas
Primary Fractionation
SecondaryFractionation
Processing/ Modification
End Product
Oil
Protein
Lignin/Fiber
Carbohydrate
Animal feed
Technicalapplication
Binder
Pyrolysis
Bioethanol
Biodiesel
Press cake
Seed
Project on Jatropha biorefinery
Funded by:Scientific Programme Indonesia – Netherlands Royal Netherlands Academy of Arts and Sciences (SPIN-KNAW)
International consortium with 4 partners: Indonesia : BPPT, ITB Netherlands: RUG, Wageningen UR
PhD studentsPPO extraction and purification process
E. Subroto/ Groningen University
Pharmaceutical products
M. Insanu/ Groningen University
Oil viscosity reduction
L.Junistia/ Groningen University
Microbial modification press cake
A. Marasabessy/ Wageningen UR
Novel biobased products from epoxidised oil
L. Daniel/ Groningen University
Non-food valorization of fibers
H. Hidayat/ Groningen University
Somatic embryogenesis of Jatropha curcas
G. Herianto/ Groningen University
Non-food applications of Jatropha proteins
D. Lestari/ Wageningen UR
Non-food applications of Jatropha proteinsJatropha
press cake
Extraction--Chapter 3--
Non-food applications
Jatropha proteins
Animal feed --Chapter 2--
Technical applications--Chapter 5--
ProteinMainly serves as nutritional component for foods
Also used for its functional properties
Protein functional properties
Functional properties
Emulsifying
properties
Foaming properties
Film-forming
properties
Adhesive properties
EmulsifierMayonnaise
FoamMeringue
cake
GlazePastry /
donut
Sugar glueCake
decoration
Food application
s
Egg protein
In this thesis…
Functional properties
Emulsifying
properties
Foaming properties
Film-forming
properties
Adhesive properties
EmulsifierPaint
formulation
Foaming agent
Fire distinguisherBioplastic
Packaging
AdhesivePaper glue
Jatropha proteins
Technical application
s
The results
Jatropha protein
Non-food / technical
Coating/ bioplastic
Foaming agent
Emulsifier
Paper adhesives
Most promising applications
Need a lot of improvement
Limited condition
Conclusion and future outlooks Paper adhesives and industrial emulsifiers
the two most promising applications of Jatropha proteins
The uses of Jatropha proteins as non-food applications will improve the market value of Jatropha seed lead to a more sustainable Jatropha biorefinery
A sustainable Jatropha biorefinery will give tremendous benefit to the society
production of material and energy, job creation
Acknowledgements
Johan SandersPromotor
Enny RatnaningsihCo-promotor
Wim MulderSupervisor
Department Valorisations of Plant Production Chains (VPP-WU)
Dianika Lestari
Yessie Widya Sari
Prof. Dr. Ir. H.J. Heeres
Prof. Dr. Ir. H. Gruppen
Prof. Dr. H.P.S. Makkar
Dr. Ir. M.A. Slingerland
Ischa Lamot
Prof. Dr. A. Niehof
Prof. Dr. J.P.M. Sanders
Opponents
Chair
Promovenda
Paranymph Paranymph
Thesis Supervisor
Thank you
© Wageningen UR www.vpp.wur.nl
For more information, contact:• Dianika Lestari ([email protected])• Wim J. Mulder ([email protected])• Prof. Dr. Johan P.M. Sanders