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ผลงานตีพิมพ์ในวารสารวิชาการAnti-Inflammatory Effect of Pineapple Rhizome Bromelain Through Downregulation of the NF-kB-and MAPKs-Signaling Pathways in Lipopolysaccharide (LPS)-Stimulated RAW264.7 Cellsผู้แต่ง: Orapin Insuan,  Ms.Phornphimon Janchai , Benchaluk Thongchuai, Rujirek Chaiwongsa, Supaporn Khamchun, Somphot Saoin , Ms.WIMONRUT INSUAN, Assistant Professor , Peraphan Pothacharoen, Dr.Waraporn Apiwatanapiwat, Ms.Antika Boondaeng, Dr.Pilanee Vaithanomsat , วารสาร:  
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effects of Sucrose Concentration on Crude Bromelain Production of In Vitro Culture of Pineapple (Ananas comosus var. ‘Pattavia’)) ผู้เขียน:Budsaraporn Ngampanya, Siriporn Phongtongpasuk สื่อสิ่งพิมพ์:pdf AbstractCrude bromelain production of pineapple var. ‘Pattavia’ shoots induced from crown-derived tissues was conducted under in vitro condition. Change in sucrose concentration showed the significant effect on protein yield, total enzymatic activity and specific enzymatic activity. When high concentration (30-45 g/l) of sucrose was applied, protein yield, total enzymatic activity and specific enzymatic activity were higher than those of induced shoots supplemented with low concentration (15 g/l) of sucrose. However, increasing sucrose concentration to 45 g/l resulted to 1.5-2 times lower protein yield, total enzymatic activity and specific enzymatic activity than those derived from natural crowns. It might be suggested that sucrose alone did not entirely affect the production of crude bromelain in pineapple var. ‘Pattavia’. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Temperature on the Stability of Fruit Bromelain from Smooth Cayenne Pineapple) ผู้เขียน:รุ่งทิพย์ จูฑะมงคล, ดร.สงวนศรี เจริญเหรียญ, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractFruit bromelain was extracted from the fruit of pineapples. Crude enzyme extract was subjected to heat treatment at 40-80?C for 0-60 min. The temperature stability profiles as a function of different time intervals showed higher retention of enzyme activity at low temperature. Incubation at 40?C showed no loss of fruit bromelain activity up to 60 min, whereas at 50?C almost 83% of activity remained. Incubation at 80?C for 8 min caused almost complete activity loss. Thermal inactivation of fruit bromelain in the temperature range 40-80?C was described by a first-order model. The calculated activation energy (Ea) value for fruit bromelain was 313.18 ? 57.44 kJ/mol. |
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Precipitating Process and Stability of Bromelain Activity) ผู้เขียน:นายทนง ภัครัชพันธุ์, รองศาสตราจารย์, Orwin Vongmekiat สื่อสิ่งพิมพ์:pdf AbstractFactors afferting enzyme precipitation and precipitating processes of bromelain extracted from pineapple stem, and it’s stabilization process were studies. Bromelain was extrated from pineapple stem by blending with equal amount of water. After filtration, the juice was adjusted for pH 4.3 before being subsequently precipitated with 33% and 56% acetone. This process yields 0.48-0.58 % enzyme powder with activity about 1300 CDU/mg enzyme powder. This white enzyme powder contained higher activity than the commercial one. Loss of bromelain activity during storage at 5 C was only 27%, while at room temperature was about 40%, within two months. Addition 572 ppm Na2S or treated enzyme was lost at the end of 2 months. |
ที่มา:มหาวิทยาลัยเกษตรศาสตร์หัวเรื่อง:Preparation and Some Functional Properties of Rice Bran Protein Concentrate at Different Degree of Hydrolysis using Bromelain and Alkaline Extraction |