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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 |
 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:การหมักโกโก้ IV: การประเมินคุณภาพทางเคมีและประสาทสัมผัสของโกโก้หมักด้วยกล้าเชื้อผสม ผู้เขียน:นางอรพิน ภูมิภมร, รองศาสตราจารย์, Jantana Jinda, บุญให้ แหลมเพชร, Piyanut Naka สื่อสิ่งพิมพ์:pdf Abstract The quality of mix-culture fermented cocoa beans ere evaluated by sensory taste which related to some chemical substances. The fermented cocoa beans were received from 4 farm-trials in 4 days fermentation batches with full fermented beans of 79-87%, thus indicated in FAO grade 1 standard. Sensory taste of mix-culture fermented cocoa beans, evaluated by 20 trained panelists, indicated more preferable than the natural fermented one with preference score 6.0 – 7.5. The bitter astringent and acidity were reduced which related to the reduction of threobromine and glucose contents. The amount of threobromine and glucose were found to be 13.23-16.76 and 1.05-1.87 mg/g, respectively. The pH was 5.18-5.34 which was the pH range of accepted cocoa group. The organic acids that concerted to cocoa-flavor were acetic, lactic, citric and oxalic were found in the range of 0.60-2.89, 1.51-3.77, 2.83-3.34 and 0.49-0.56 mg/g respectively. According to proximate analysis, the protein and fat ( cocoa butter ) were in amount of 9.96-11.96% and 53.41-58.00% respectively with 61.65-67.75% saturated and 32.25-38.35% unsaturated fatty acid. As the results of experiment showed that the preference of mix-culture fermented cocoa beans were also related to some chemical substances in fermented cocoa which indicated to good quality cocoa beans. Thus, the improvement of cocoa fermentation with mix-culture can reduce fermentation time and also show better quality than the natural fermented one by without any changes in cocoa butter quality which was another good economic products. |
หัวเรื่อง:การหมักโกโก้ II : การศึกษาอิทธิพลเอนไซม์เพคตินต่อการหมักโกโก้ธรรมชาติ ผู้เขียน:นางอรพิน ภูมิภมร, รองศาสตราจารย์, Jantana Jinda สื่อสิ่งพิมพ์:pdf AbstractThe effects of enzyme pectinase on natural cocoa fermentation were studied by soaking cocoa beans in 200 ppm pectinase enzyme solution for a period of 0, 1, 3, 6 hour. The fermentation quality of fermented cocoa beans with added pectinase were shown to be more promising than those without enzyme batch . The amount of full fermented beans (4/4F) were increased concomitantly with the increasing of enzyme soaking period. Full fermented beans were found at 79 and 86% of fermented beans in enzyme – soaking batches of 3 and 6 hours respectively. No slaty and mold beans were observed in these batches. This indicated that the quality of fermented beans was equivalent to standard grade 1. Additionally, it was found that the pH levels of full fermented beans were 5.49 and 5.92 which were acceptable in the cocoa market. Pectinase –producing microorganism therefore, would have an important role in cocoa fermentation processes. |
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Isolation and Characterization of Pseudomonas sp. KLB1 Lipase from High Fat Wastewater) ผู้เขียน:นางอรพิน ภูมิภมร, รองศาสตราจารย์, Jantana Jinda, Suptawee Fungthong สื่อสิ่งพิมพ์:pdf AbstractSix isolates of lipase-producing micro-organisms were screened from two types of wastewater. The bacterial isolates were KLB1, KLB2, KLB3 and isolated yeasts were KLY1, KLY2 and KLY3. The isolate showed highest lipase activity was KLB1 which later was identified as Pseudomonas sp. Lipase of Pseudomonas sp. KLB1 was found to be an inducible enzyme with palmolein. The model for lipase production was growth associate pattern. As regards to the physicochemical properties, the Pseudomonas sp. KLB1 lipase had maximal activity at 50?C and pH 9. For its stability, even though this enzyme showed the maximal stability at pH 7.0 and 37?C, its stability was increased when incubated at pH 8.0-10 and 37, 50, 60, and 70?C. The residue activity was 76% and 76.23% at pH 10, 70?C and pH 9, 37?C. However, the lipase showed two pH stability ranges that possible indicated two types of lipases were formed in Pseudomonas sp. KLB1. The lipase was activated by Ca2+, K+,and Na+, (NH4)2S2O3 and ascorbic acid but inhibited by Zn2+, Mn2+, Co2+, KI and EDTA. The enzyme is also more specific on the medium and long chain triacylglycerol of vegetable oil than of animal fat. The Km and Vmax of tributyrin hydrolysis were 110.9 mM, and 2.45 mM s-1, respectively whereas these kinetic parameters from palmplein hydrolysis were 1,188.8 mM, and 5.25 mM s-1, respectively. |
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Properties of Starch and Protein Isolated from Certain Mungbean Lines) ผู้เขียน:ดร.อรอนงค์ นัยวิกุล, ศาสตราจารย์ , นางจิตธนา แจ่มเมฆ, ผู้ช่วยศาสตราจารย์, นางอรพิน ภูมิภมร, รองศาสตราจารย์, Woatthaichai Narkrugsa สื่อสิ่งพิมพ์:pdf AbstractTwenty mungbean lines were analysed for chemical compositions. The results showed that they contanined 7 to 9% moisture, 19 to 24% protein and 59 to 65% carbohydrates. Starch and protein were isolated from three mungbean lines, VC 2742, VC 2745, VC 2755 and the cultivar U – thong 1, using 0.1N.Na2 Co3 solution. The amount of isolated startches were 12 to 22%, having the purity of 82 to 89% while the amount of isolated proteins were 12 to 17%, having the purity of 70 to 77%. Using scanning electron microscope to examine the mungbean flour and starch granules, the results showed that the flour had many components attached to starch granules while the isolated starch showed rather clear starch granule, circle, oblong or kidney-like shapes with the size of 14 to 19 microns in width and 21 to 29 microns in length. The functional properties of isolated starch and protein were determined. The results showed that starch isolated from the three mungbean lines had 84 to 93% water absorption, 72 to 80% oil absorption and minimum gelation at 16 to 20% starch by volume which were not quite difference from that of U-Thong 1,. The isolated protein had much lower amount of water absorption, oil absorption and minimum gelation than isolated starch from the same source and some-what difference from U-Thong 1. Protein isolated from U-Thong 1 had less water and oil absorption, but required almost twice protein to form gel, compared to the protein isolated from the three mungbean lines. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Biotreatment of High Fat and Oil Wastewater by Lipase Producing Microorganisms) ผู้เขียน:นางอรพิน ภูมิภมร, รองศาสตราจารย์, อัจฉรา คอประเสริฐศักดิ์, Suptawee Funthong สื่อสิ่งพิมพ์:pdf AbstractStudies on biotreatments of high fat and oil wastewater by selected lipase producing bacteria were carried out in two experiments with two groups of bacteria, single culture and mixed culture. In the first experiment, wastewater of bakery industry was treated with 4 bacteria isolates. Results showed that grease in the form of fat and oil and COD decreased remarkably with treatments. With single culture, the removal of fat and oil and COD were 73%-88% and 81%-99% during 7 days treatment. Isolates KUL8 and KUL39 showed better activities. However, better treatments were found in experiment treated with single culture than using mixed culture. In the second experiment, wastewater of palm oil and bakery industries were treated with 6 isolates within 48 hours. All 6 isolates showed better degradation in palm oil wastes than bakery wastes. However, KUL8 and KUL39 still showed better degradation activities. Both isolates can removed fat and oil by 87.7% and 80.6% in palm oil wastewater and 70% and 64% in bakery wastes respectively. The decreasing of COD was found to be 90%-96%. When mixed culture of KUL8, KUL39 and KLB1 were applied for both kinds of wastewater. It was found that better results were observed in palm oil treated with single culture KUL8, KUL39, and KUB1 while mixed culture KUL8 mixed with KLB1 was suitable for use in bakery waste. The three isolates were identified as Acinetobacter sp. (KUL8), Bacillus sp. (KUL39), and Pseudomonas sp. (KLB1). They were all mesophilic strains. Besides, it was found that all three strains also produced amylase and protease which stimulate better waste treatments. |
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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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Lipase-Producing Microorganisms for Use in Contaminated Fat and Oil Kitchen Wastewater Treatment) ผู้เขียน:นางอรพิน ภูมิภมร, รองศาสตราจารย์, ดร.เกรียงไกร พัทยากร, ผู้ช่วยศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractBiodegradation of fats and oils in wastewater has a potential role in pollution control. Then, selection of efficient microorganisms for degrading fats and oils in laboratory level has been investigated by using single culture of Acinetobacter sp. (KUL8), Bacillus sp. (KUL39) and Pseudomonas sp. (KLB1) and mixed cultures of Acinetobacter sp. (KUL8) and Pseudomonas sp. (KLB1). The result showed that single culture of Pseudomonas sp. (KLB1) and mixed cultures of Acinetobacter sp. (KUL8), Bacillus sp. (KUL39) and Pseudomonas sp. (KLB1) could be reduced fat and oil content by 55.91% and 60.42%, respectively. These cultures were shown highest efficiency activities. Thus, these cultures were selected to study speed of shaking and inoculum size in wastewater treatment, which it was found that the efficiency of fat and COD degradation were highest reduced at 250 rpm of speed of shaking. Inoculum size at 1-2.5 % and 5 % of single culture and mixed cultures could remove fat and oil by 61.78-65.19 % and 60.42 %, respectively. And initial COD concentration at 4,000 mg/l has the highest efficiency 83.46% and 95.81% in fat and COD degradation, respectively. The last experiment, Pseudomonas sp. (KLB1) was used in occasionally influent and effluent contaminated fat and oil kitchen wastewater treatment in reactor. The results showed that the highest efficiency of aerobe conditions were 50.02% and 0.76 U/ml, respectively in fat degradation and lipase activity after adding 8% of single culture at 22 days. After that lipase activity was reduced because influent and effluent of wastewater in reactor depended on activity of kitchen. Since dilution rates (D) of wastewater in reactor were higher than specific growth rate (?), so microorganisms were washed out. Thus, the immobilization of microorganism cells on plastic balls has been used. The results showed that cells immobilization could increase efficiency of wastewater treatment in reactor. |
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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