Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Jatropha Developments in Mozambique: Analysis of Structural Conditions Influencing Niche-Regime Interactions
Slingerland, M.A. ; Schut, M. - \ 2014
Sustainability 6 (2014)11. - ISSN 2071-1050 - p. 7541 - 7563.
multilevel perspective - innovation - policy - framework - biofuels - transitions - management - location - curcas
This article investigates the transition dynamics related to Jatropha developments in Mozambique. The analysis focuses on how structural conditions (infrastructure, institutions, interaction and collaboration and capabilities and resources) enable or constrain interactions between niche-level Jatropha experiments and incumbent energy, agriculture and rural development regimes in Mozambique. Investors in agro-industrial Jatropha projects focused on establishing projects in areas with relatively good infrastructure, rather than in remote rural areas. Furthermore, they predominantly focused on Jatropha production instead of investing in the entire Jatropha value chain, which turned out to be a challenge in itself, as growing a productive Jatropha crop was much more complex than initially anticipated. The development of institutions that could nurture and protect Jatropha projects from the prevailing regimes lagged behind Jatropha project establishment, leading to an insecure investment climate. Strong inter-ministerial collaboration and organized civil society interaction and representation contrasted with non-organized private sector and rather isolated smallholder Jatropha projects. The global financial crisis and limited adaptive capacity reduced the time and space for experimentation and learning to overcome disappointing crop performance. Together, this hampered Jatropha’s potential to challenge the energy, agricultural and rural development regimes. Nevertheless, the Jatropha experience did initiate the development of policy and regulation and stimulated interaction and collaboration between specific groups of stakeholders, which could provide the basis to capture future biofuel momentum in Mozambique.
Jatropha seed protein functional properties for technical applications
Lestari, D. ; Mulder, W.J. ; Sanders, J.P.M. - \ 2011
Biochemical Engineering Journal 53 (2011)3. - ISSN 1369-703X - p. 297 - 304.
soy protein - antinutritional factors - curcas - films - concentrate - interfaces - extraction - oilseed - plant - foams
Jatropha press cake, by-product after oil expression from Jatropha seeds, contains 24–28% protein on dry basis. Objectives of this research were to investigate functional properties, such as solubility, emulsifying, foaming, film forming, and adhesive properties, of Jatropha press cake proteins and compared those with relevant industrial proteins. From our study, we found that protein extracted from press cake proteins had a solubility of about 90% above pH 9. Emulsifying properties of press cake protein were comparable to sodium caseinates and reached the highest value at pH 9–10. Jatropha proteins formed films with tensile strength of 0.4–1.8 MPa with 10–75% elongation, which were below soy protein or wheat-gluten. Further oil removal from press cake decreased emulsifying properties, while increased foaming and adhesive properties of the extracted proteins. Protein extracted from de-oiled press cake showed better foaming properties than sodium caseinate at pH 10, but lower than egg white protein at all pH. Furthermore, press cake protein showed better adhesive properties than casein adhesives at the same dry matter content. Based on these results, Jatropha press cake protein showed most promising results on adhesive and emulsifying properties, which indicate the potential of Jatropha press cake protein as emulsifier or paper adhesive.
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