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ผลงานตีพิมพ์ในวารสารวิชาการThe asparagus genome sheds light on the origin and evolution of a young Y chromosomeผู้แต่ง: Harkess, Alex, Zhou, Jinsong, Xu, Chunyan, Bowers, John E., Van der Hulst, Ron, Ayyampalayam, Saravanaraj, Mercati, Francesco, Riccardi, Paolo, (McKain, Michael R., Kakrana, Atul, Tang, Haibao, Ray, Jeremy, Groenendijk, John,  Mr.Siwaret Arikit, Associate Professor , Mathioni, Sandra M., Nakano, Mayumi, Shan, Hongyan, Telgmann-Rauber, Alexa, Kanno, Akira, Yue, Zhen, Chen, Haixin, Li, Wenqi, Chen, Yanling, Xu, Xiangyang, Zhang, Yueping, Luo, Shaochun, Chen, Helong, Gao, Jianming, Mao, Zichao, Pires, J. Chris, Luo, Meizhong, Kudrna, Dave, Wing, Rod A., Meyers, Blake C., Yi, Kexian, Kong, Hongzhi, Lavrijsen, Pierre, Sunseri, Francesco, Falavigna, Agostino, Leebens-Mack, James H., Chen, Guangyu, วารสาร:  
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Physicochemical Changes During Processing of Chinese Xuanwei Ham) ผู้เขียน:Aixiang Huang, ดร.สาโรจน์ ศิริศันสนียกุล, ศาสตราจารย์ , Changrong Ge, Zongdao Chen, Qichao Huang, Wen Qin, Yusuf Chisti สื่อสิ่งพิมพ์:pdf AbstractFifty porcine hind legs were processed into dry-cured ham using the traditional Xuanwei process. Sensory and physicochemical changes during processing were studied. The sensory traits (color, texture, odor, taste) of the ham improved during the 4 mth fermentation stage. The moisture content and water activity of muscles decreased and the salt content increased during fermentation. Moisture and water activity of muscles affected the development of a surface crust that is not wanted. Total volatile basic nitrogen, NaNO2 in all muscles and the acid value in the subcutaneous fat increased during processing. The peroxide value increased with time during prefermentation and decreased during fermentation. Use of 90 mg NaNO2 per kilogram of meat improved the color of the final product without posing any food safety issues. During the salting, the pH of the meat decreased with time, but the pH increased rapidly during fermentation. The percentage of saturated free fatty acids increased during fermentation while the percentage of unsaturated free fatty acids decreased. This suggested that the unsaturated free fatty acids were the main fatty acids that underwent peroxidation during the ham fermentation. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : A Proteomic Approach to Analyze Rice Bran and Shoots of Kao Dawk Mali 105 and its Mutants) ผู้เขียน:Arunee Trisiriroj, Shui-Tein Chen, นางนฤมล จียโชค สื่อสิ่งพิมพ์:pdf AbstractProteomic analysis was used to investigate bran proteins from wild-type Oryza sativa L. variety KDML105 and its mutant RD15. Fractionation of bran proteins by sequential solubilization showed about 1,000 total spots in 2-D gel. The 2-D gels revealed the similarity in protein patterns between KDML105 and RD15 because most expressed proteins in bran were house-keeping proteins. Consequently, rice shoots were investigated using etiolated shoots and green shoots of KDML105 and its two mutants, namely RD15 and RD6. Rice shoot proteins were extracted by 10% TCA in acetone. 2-D gels presented a greater number of etiolated proteins than green shoot proteins in all 3 varieties. Due to low expression of RuBisCO enzyme in etiolate, some proteins appeared in higher intensities in etiolated samples than in green shoot samples. As a consequence the proteins were excised for MS analysis. However, most of the different proteins among these three varieties appeared in low intensities. The result of this study revealed that KDML105, RD15 and RD6 expressed different types of salt-stress induced proteins. |
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Proteolytic Capability of Staphylococcus xylosus and Candida zeylanoides Isolated from Chinese Xuanwei Ham) ผู้เขียน:Aixiang Huang, ดร.สาโรจน์ ศิริศันสนียกุล, ศาสตราจารย์, Zongdao Chen, Zhixia Wu, Yusuf Chisti สื่อสิ่งพิมพ์:pdf AbstractThe bacterium Staphylococcus xylosus and the yeast Candida zeylanoides, originally isolated from dry-cured Chinese Xuanwei ham, were investigated for proteolytic activity towards myofi brillar protein extracts of fresh and salted semimembranosus muscle of pork. Both microorganisms were proteolytically active and caused progressive generation of shorter peptides and free amino acids through the hydrolysis of myofi brillar proteins, which were analyzed by gel electrophoresis (SDS-PAGE)/a highperformance liquid chromatography and an automated amino acid analyzer, respectively. C. zeylanoides had a more pronounced proteolytic activity compared with S. xylosus. Hydrophilic peptides that have been associated with fl avor development were detected in chromatograms of hydrolyzed samples of myofi brillar proteins. |
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ผลงานตีพิมพ์ในวารสารวิชาการComplete structure elucidation of a functional form of the Bacillus thuringiensis Cry4Ba ฮด-endotoxin: Insights into toxin-induced transmembrane pore architectureผู้แต่ง:Thamwiriyasati, N., Dr.Chalermpol Kanchanawarin, Assistant Professor , Imtong, C., Chen, C.-J., Li, H.-C., Angsuthanasombat, C., วารสาร: |