Jatropha seed protein functional properties for technical applications

▶ We investigated functional properties of Jatropha seed press cake protein. ▶ Oil removal from press cake decreased protein emulsifying properties. ▶ Oil removal from press cake improved protein foaming and adhesive properties. ▶ Jatropha press cake protein film forming properties is still need to be improved. ▶ Jatropha press cake protein has the most potential as emulsifier or paper adhesive.