 |
|
 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: |
 |
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: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: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: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. |
|
หัวเรื่อง:การหมักโกโก้ III: การปรับปรุงการหมักโกโก้โดยเสริมการหมักด้วยกล้าเชื้อผสมในระดับห้องปฏิบัติการและเกษตรกร ผู้เขียน:นางอรพิน ภูมิภมร, รองศาสตราจารย์, Jantana Jinda, บุญให้ แหลมเพชร, Piyanut Naka สื่อสิ่งพิมพ์:pdf AbstractIn studied improvement of cocoa fermentation by inoculated with selected culture in laboratoryscale the microorganisms used were 3 strains of alcohol-producing yeasts, pectinase-producing yeasts and bacteria, and 6 strains of acetic acid bacteria. After cocoa fermentation in 5 kg batches of each strains, the strains which showed better results in fully fermented (4/4F) cocoa by cut-test method were Saccharomyces cerevisiae (KU-Y77), Saccharomyces chevalieri (KU-Y150) and Acetobacter aceti (KU-A72). The optimum ratio of these strains in 20 kg cocoa batches were 1.5:1.0:1.0 (% weight) which given fully fermented cocoa in 81.7-83.5% where as 43.7-61.0% were found in natural fermentation batches. Four farm-trials cocoa fermentation experiment with inoculated mix-culture were carried on 4 and 6 days. The results showed fully fermented cocoa in 79-84% which was indicated as cocoa FAO grade 1 standard. In the same time, the cocoa fermentation period was able to reduce from 6 days to 4 days. Anyhow, the utilization of inoculum in small scale (20-40 kg) showed promising. However, the quality of mix-culture fermented cocoa should be further investigated by sensory evaluation method. |
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. |
|
|
|
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. |