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 การประชุมวิชาการProduction and composition of sulfated polysaccharides as physiological active substance from marine algae of Thailandผู้แต่ง: Dr.Anong Chirapart, Professor , Dr.Kangsadan Boonprab, Associate Professor ,  J. Praiboon, O. Bhumibhamon, J. Phothikasikorn, Yoshihiko Akakabe, Kenji Matsui, Tadahiko Kajiwara, การประชุมวิชาการ: |
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ที่มา:International Symposium on The BioThailand 2005: Innovative Biotechnology (Subject: Enzyme and protein technology)หัวเรื่อง:Jinda, N., O. Bhumibhamon, and A. Ingkakul. 2005. Immobilization of Pseudomonas sp. KLB1 Lipase on Rice Husk Ash and on Rice Husk Ash Xerogel |
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : The Optimum use of Salinity, Nitrate and Pond Depth for b-Carotene Production of Dunaliella salina) ผู้เขียน:นางอรพิน ภูมิภมร, รองศาสตราจารย์ , นายอุดม สิทธิภู่ประเสริฐ, อาจารย์, Naiyana Boontaveeyuwat, ดร.จันทนา ไพรบูรณ์, ผู้ช่วยศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractDunaliella salina, halotorelant green algae was collected from the East Coast of Thailand. It has a massive accumulation of b-carotene when grown under defined growth conditions such as high light intensity, high salt concentration and nitrate deficiency. The present study investigated the optimization of salinity, nitrate and pond depth for cell growth and b-carotene production of the alga in question. Cultivation was done in three stages. These were indoor cell growth cultivation, outdoor cell growth cultivation and outdoor b-carotene production. The optimum salinity for cell growth of indoor and outdoor cultivation (5 l) was 9% NaCl, which has specific growth rate (m) of 0.579 (d-1) and 0.981 (d-1). The optimum salinity for outdoors b-carotene production (5 l) when use 40% inoculum (2.16 ? 106 cell ml-1) was 12% NaCl. This produced b-carotene content of 51.73 mg ml-1. In addition, the concentrations of medium used were 100%, 75% and 50% to decrease nitrate concentration in the starter ponds for increasing b-carotene production in the next step. The results showed that 50% medium gave minimum nitrate concentration of 4.5 mg l-1. For the effect of pond depth, the light expose of the alga were used 9, 11, 13 and 18 cm the ratios of carotenoid to chlorophyll were 7.48, 6.25, 5.54 and 3.35, respectively. Therefore the suitable pond depth for b-carotene production from D. salina was 9 to 11 cm. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Sol-Gel of Rice Husk Ash: Entrapment of Alkaliphilic Lipase from Pseudomonas sp. KLB1) ผู้เขียน:Jantana Jinda, นางอรพิน ภูมิภมร, รองศาสตราจารย์, ดร.วิรัตน์ วาณิชย์ศรีรัตนา, รองศาสตราจารย์ , ดร.อรุณี อิงคากุล, ผู้ช่วยศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractEntrapment in sol-gel from rice husk ash was established by immobilization of alkali lipase produced by Pseudomonas sp. KLB1 lipase. The enzyme was strongly immobilized by entrapment in neutral sol- gel of rice husk ash. It was optimally active at 60?C and pH 9. Its activity was constant in the medium pH 9 under temperature 70?C for 1 hr. The immobilized lipase was activated by Ca2+, K+, Na+, EDTA and ascorbic acid but inhibited by Fe2+, Mn2+, Co2+, and KI. Both Ca2+,and Na+ were mainly found in rice husk ash and xerogel. The effective concentration of CaCl2 and NaCl on the enzyme activation were 60 mM and 20mM, respectively. According to reusability, it was applied into the hydrolysis of p-nitrophenyl palmitate by 12 times which lost 50% activity. The Km, and Vmax of p-NPP hydrolysis catalyzed by the entrapped enzyme were 7.43 ? 10–2 mM, and 1.94 ? 10-5 mM s-1, respectively, whilst by the free enzyme were 21.69 mM, and 3.90 ? 10-3 mM s-1, respectively. |
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หัวเรื่อง:การหมักโกโก้ : ศึกษาการเปล่ยนแปลงทางจุลนทรีย์ ฟิสิกส์ และเคมีในระหว่างการหมักโกโก้ ผู้เขียน:นางอรพิน ภูมิภมร, รองศาสตราจารย์, Piyanuch Naka, Umpol Julsawad สื่อสิ่งพิมพ์:pdf AbstractStudies on environmental change during cocoa fermentation were carried out in baskets and wooden boxes, storing cocoa pods for 4 and 7 days after harvesting. During fermentation materials were sampled and ana?lysed at intervals. Beans fermented in boxes shiftly better cut test value than those kept in baskets. Fully fermented (F) bean of 54-6796 , and 28-4596 of 3/4 fermented beans were found in boxes, 50-5696 of fully fermented beans, 43?49% of 3/4 fermented beans in baskets. All fermented batches showed slaty less than 3%. The proximate analysis showed that fat content in unfermented and fermented beans were similar, at 5596, Ash and fiber in fermented beans was slightly less than in unfermented beans. The protein content decreased 1?296 by the end of the fermentation. The temperature during fermentation reached 45?C, after storage of cocoa pods for 4 days and 7 days, in 48 and 24 hours respectively. Mesophilic and thermophilic yeast and bacteria were also found. The pH of the fermented cocoa both in baskets and boxes were at 4.7-6.7 |
หัวเรื่อง:ผลิตภัณฑ์จากแป้ง สตาร์ชสกัด และโปรตีนสกัดของเมล็ดถั่วเขียว ผู้เขียน:ดร.อรอนงค์ นัยวิกุล, ศาสตราจารย์ , นางจิตธนา แจ่มเมฆ, ผู้ช่วยศาสตราจารย์, นางอรพิน ภูมิภมร, รองศาสตราจารย์, Somjit Permsub สื่อสิ่งพิมพ์:pdf AbstractUsing the mungbean flour, starch and protein of mungbean were isolated to make various products. The results showed that the noodle which was made from mungbean flour mixed with isolated starch of mungbean VC. 2742 variety had firm thread. The color of mungbean noodle was yellow which was different from the white color of normal noodle. The Khaw – Kreab made from isolated starch of mungbean VC. 2755 variety had white color, thin and crisp. Mungbean milk was made from isolated protein of mungbean VC. 2745 variety, contained 1% CMC, showed the characteristics of milk to be thicken and yellowish color. The taste of beany – flavor of mungbean milk was not pronounced. |
หัวเรื่อง:การผลิตมอลโตเด็กซตรินจากแป้งข้าวเจ้าและแป้งมันสำปะหลังด้วยเอนไซม์ alpha-amylase ผู้เขียน:นางอรพิน ภูมิภมร, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractMaltodextrins were produced from rice and casava flour using heat-stable alpha-amylase preparation. Suitable conditions for maltodextrin production were found to be 0.05% alpha-amylase, 30% flour, pH 6.5 at temperature of 80-85 degree C. In order to obtain maltodextrins hydrolyzate containing DE 4, 6 and 10, the processing time for hydrolyzing cassava flour were 8, 40 and 50 min whereas 10, 50 and 65 min were for rice maltodextrins hydrolyzate. The degree of polymerization (DP) of maltodextrins of DE 6, 10 and 14 by HPLC analysis were mostly found in DP3 and DP6-7 which was typically found for alpha-amylase hydrolyzate starch. The hydrolyzate residue was decreased with prolonging rate of hydrolyzing and also depended on initial starch concentration used. In maltodextrin powder preparation, results showed that using spray drying method was more preferred than drum drying due to low moisture content of products. Casava maltodextrins powder were slightly easily solubilized in cool water than rice maltodextrin powder. However, the maltodextrins produced can be possibly used in some food and phamacuetical industries like those produced in Holland. |
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ที่มา:Kasetsart Journal: Natural Sciencesหัวเรื่อง:Bhumibhamon, Orapin; Jinda, Jantana; Fungthong, Suptawee. Isolation and characterization of Pseudomonas sp. KLB1 lipase from high fat wastewater. |
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