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ผลงานตีพิมพ์ในวารสารวิชาการEvaluation of seed protein concentration and storage protein profiles in vegetable soybeans with different seed coat colors during seed developmentผู้แต่ง: Ruangsuk, W.,  Dr.Arunee Wongkaew, Assistant Professor , Dr.Tanapon Chaisan, Assistant Professor , Akashi, R., Dr.Sutkhet Nakasathien, Associate Professor , วารสาร: 
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Storage Time and Storage Protein on Pasting Properties of Khao Dawk Mali 105 Rice Flour) ผู้เขียน:Sarawadee Wongdechsarekul, Jirasak Kongkiattikajorn สื่อสิ่งพิมพ์:pdf AbstractAging significantly affected the solubility of storage proteins and pasting properties of Khao Dawk Mali 105 rice flour. The protein solubility of rice from freshly harvested and seven-month stored rice differed significantly. The freshly harvested rice showed higher protein content (5.35 g%), whereas the storage rice showed lower protein content (4.29 g%). The protein component of rice flour from nonstored and stored rice mainly consisted of glutelin, with values of 3.86 g% and 3.09 g%, respectively. The rice flour from non-stored rice consisted of 1.00 g% globulin, 0.25% albumin and 0.23% prolamin and the rice flour from stored rice consisted of 0.74 g% globulin, 0.12% albumin and 0.34% prolamin. Aging significantly increased the pasting viscosity of rice flour, but decreased the protein solubility. Peak viscosity of non-stored rice flour decreased by 24% in dealbumin rice, by 44% in deglobulin rice and by 3% in deprolamin rice, but increased 15% in deglutelin rice. Storage might lead to a protein matrix more closely associated with the starch granules and this could explain the changes observed in the solubility and pasting properties. |
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Seed Storage Protein Extraction and Gel pH gradient for Cucumber Varietal Identification via an Ultrathin-Layer Isoelectric Focusing Technique) ผู้เขียน:ดำรงวุฒิ อ่อนวิมล, Sermsiri Chanpreme, ดร.ธรรมศักดิ์ ทองเกตุ, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractA suitable seed protein extract solution and gel pH gradient for cucumber varietal identification via an ultrathin-layer isoelectric focusing (UTLIEF) technique were studied. Four seed protein extract solutions, namely; water, phosphate buffer, Na2EDTA and NaCl in combination with 2 gel pH gradients of 2-11 and 4-5/3-10 were used with UTLIEF carried out on four commercial F-1 hybrid cucumber cultivars namely; Micro C, Big C, Chok-Dee and Bussaba. The results showed that the phosphate buffer solution dissolved most cucumber seed protein, resulting in the highest total protein concentration, followed by water solvent. Most polymorphic cucumber seed protein bands were focused in the pH range of 7-10. The pH gradient of 2-11 showed sharper and clearer protein bands than that of pH gradient 4-5/3-10. Water-extracted seed protein run on in a gel pH gradient of 2-11 had the most polymorphic protein band markers that could completely differentiate the four cucumber cultivars from each other. |
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ที่มา:Agricultural Science Journal (วารสารวิทยาศาสตร์เกษตร)หัวเรื่อง:การเปรียบเทียบรูปแบบของแถบโปรตีนสะสมในเมล็ดถั่วเขียวและถั่วเหลือง |
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ที่มา:การประชุมวิชาการ ครั้งที่ 47 มหาวิทยาลัยเกษตรศาสตร์หัวเรื่อง:การปรับปรุงสมบัติเพื่อศักยภาพการขนส่งของบรรจุภัณฑ์เยื่อกระดาษขึ้นรูปทางใบปาล์มน้ำมัน |
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Hybridity Test of Cucumbers via Ultrathin Layer Isoelectric Focusing Technique Using Water as the Extraction Buffer) ผู้เขียน:Damrongvudhi Onwimol, ดร.เสริมศิริ จันทร์เปรม, ผู้ช่วยศาสตราจารย์ , ดร.ธรรมศักดิ์ ทองเกตุ, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractThe ultrathin layer isoelectric focusing (UTLIEF) technique using water as the extraction buffer is a cheap, fast and reliable technique for varietal identification in cucumber. However, its application for hybridity testing has not been reported yet. Therefore, this study evaluated the possibility of the application of the UTLIEF technique for testing the hybridity of 10 F1 hybrid seeds and their respective parental lines. It was found that nine out of the ten pairs of the parental lines could be differentiated by the differences in the combination of male and female marker bands, while eight out of the ten F1 hybrid seed were verified using only male marker bands using this UTLIEF technique with water as the protein extract solvent and a gel pH range of 2–11. More male marker bands were found than female marker bands. Most of the polymorphic cucumber seed protein bands were focused in the pH range 6–10. The results indicated that the UTLIEF technique using water as the extraction buffer and a gel pH gradient of 2–11 is of value for hybridity testing in commercial cucumber hybrid seed production. |
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