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ผลงานตีพิมพ์ในวารสารวิชาการProteolysis and Lipid Oxidation during ‘Mu Som’ Fermentation as Affected by Different Ratios of White and Black Glutinous Riceผู้แต่ง: Prassanee Tibbiyam, Manat Chaijan ,  Dr.Siriporn Riebroy Kim, Assistant Professor , Mrs.Amporn Jamphon, Assistant Professor , Dr.TAWEESAK TECHAKRIENGKRAI, Assistant Professor , Mrs.Tipakorn Muangtuek, Lecturer , วารสาร: |
 การประชุมวิชาการComparative Studies on Chemical Composition, Proteolysis and Chitin Characteristics ofCommercial Kung-som and Kung-jomผู้แต่ง:น.ส. โศภิษฐ์ ไชยศรี, Dr.Siriporn Riebroy Kim, Assistant Professor, Ms.Anchanee Uthaipatanacheep, Assistant Professor , Mrs.Siripun Chulakarangka, Associate Professor , Mrs.Tipakorn Muangtuek, Lecturer, รศ.ศุภศิลป์ มณีรัตน์ , การประชุมวิชาการ: |
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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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