FY 1999 Report on the Results of the Research Cooperative Project on The
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Wft ..................................... 2 2. gW ........................................... 3 3. ............................................... 4 4. ............................................... 5 4-D 5 4-2) 13 4-3) 20 4-4) 35 %#(/)## 21 4-5) S<ia 31 T' h 22 5. ................................ -............. 24 - .................................................... 24 • ......................................................-—........................................................... 25 6. $ & A 26 ?. 27 8. m ^ 28 1 llStott;MillF k]to4ottX\ ”145 £ fc”©gij£fe i: ^(D±MM II^PbI 3, 000-5, 000 h>S$Tfc5„ ttT'tt, ®Etol4S*®i@f4'^SSl 4ii&Sn7k^SLr#ibiL5iSEr 5 ymig^#i4m*#^#i-5m*#t, L< i4#*m#k LT©$ijmmm^m# 5ii5„ litstoi4, ^4tt:rn45am&u%am*^«#stw9mA^6, m SiittEppp©mwfiwm5ii5S#®-otfc5 i s x.5„ 2 2. gift Sffitttiu ###-##% i 2%, 5%<o6R^y/<^»-e 6>5o Table-1 4 5 f£, It Btttt. ftSft’tftfett:? x^” 4 jgT?£>5 t£7 lx—> ttti? L *VS"Ct4, rro|§ZttT®:t y/^itiyfS. 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Comparison of Amino Acids Composition unit : weight % Mung Bean Flake Soy Bean Flake Wheat Gluten Asp 8.6 12.9 3.7 Thr 1.6 3.8 2.4 Ser 3.7 5.8 4.4 Glu 11.4 23.4 34.7 Pro 2.7 6.6 11.8 Gly 2.5 4.6 3.4 AI a 2.7 4.5 2.6 Cys — — 2.8 Va I 1.7 5.2 3.4 Met 0.7 1.3 1.3 I le 1.5 5.0 3.1 Leu 4.2 7.9 6.6 Tyr 1.7 4.6 2.8 Phe 3.6 5.9 4.8 Lys 3.7 5.7 1.9 His 1.4 2.8 1.9 Trp — 1.0 1.5 Arg 3.4 9.0 3.1 3 3 . y Mf4*^(The King Mongkut ’s University of Technology Thonburi, JUT KMUTT b B&T) © ufc0 TISSSSrISffl LfcBS^yuy ©i#X^xfW, & t>\ mu, #6i%UT s SLt, *©#Wl4, SlW«ifc±tLTjiau yy*©#(*J4T©#% B:$:U$©T VcJTfflJEllfl^jfiS LU0 —T, KMUTT TIT llfrt L< t4«Tlg*TioT#ibH5TU®fls£;? y y/<y ©#T#An7j<T#u©©-c©#M&#ai Lfc0 ■ ft, *©*(#)Ug< rlrU^oT, $?©*»)-9t©Stttk yy*©*M~KMUTT !%©#$g©&# • SiftTSSUTS J: 5S?©U„ 4 itsrt I? t t ©SS: t©o i' X U T in$B£'T 5 0 2) ^WHTgg 5i%5 HSir J: ZWkfim s) fd5k-y->7°/vdoiig$j 4) H=BtttroF{ffl 5) $^ia 3 7-. h Btfli 4-1) miEgIXSM Srfflv ^fcjJfl*^vlS <*ii> BSSB'ItT 4 SISrBty/4^©jmTkgSifett. yTroSASrX*^ LT4rv\ i)H*M^]wass, 2)siE^#©ftiiE. 3)gism©##^t4if gSto §r 5 %(w/v)©i$s4*345 t^®iSE(NaOH tt pH=8 lr|HS)$*|@ gL, F- ht v—7"tr J:5^S(120°C x 30 2 [all# *9 111© ###©## LfcHS8$aESrM$R*«-e2 0 #& 1 %)4*6 4 5 L, KJ£S.5 40oc(rTiD7k^tE)©&^$£L/t„ Ki$a#|igii i Lfc0 ixJ3^&Vg£S*TB|©Kf5Etiy iS-L'^ElTJ; ^•ErliSkztStitc^F, -t iitfi'i©E.SSIt&S!l£T3 4 144 *0 , A#i#i#$i4**74c 44© KlrTEtofitSm, Sat-tMi • wm ■ • 4f.@©€-xg&3ii£1- 544445 #■ b jafcSf*Sn nDtiWmF{ffiK# Lfc0 <s > *©5S(W©W"f 5iiB£®*0iiLSF4S<5©X\ * ©z^tiJPTk^fgfsff 4 LT 3 fiStorfflSUXStSISr^ikilS L/c„ 4il3©i#S:$r.ffl©T 1 0 B RR©ilP7K54 HIBSSiSliSU *9i^fcgt)S1-5 tSbti5SIS 1 88^8$ Lfcc Table-2 4lSSfi»L/t 3 f$8©HSE9JT:'tt , SSI bil-f, kX<0»£X9 0 6 irfcc ~S© Table-3 «CI4ilSSSE±S1t,roiSIIIT S /tmrfLim Lfc, ft SW*Mftt47 5 yE5tc-fe3t"/v77 5 L-/5 4 4 44 Umamizyme t Flavourzyme zt Amano M (TbhtS LTrSil'''SfCfE&zt L fee 5 Table-2. Amano M 90. 5 Umamizyme 93. 3 Flavourzyme 91.6 Table-3. 5 /BMM Amano M Umamizyme Flavourzyme mm* (%) 3. 770 2. 550 2. 570 Asp (%) 0. 671 0. 568 0. 598 Thr (%) 0. 648 0. 503 0. 501 Ser (%) 1. 230 0. 916 0. 939 Glu (%) 2. 530 2. 240 2. 340 Pro (%) 0. 330 0. 450 0. 360 Gly (%> 0. 390 0. 444 0. 439 A1 a (%) 0. 795 0. 605 0. 618 Cys (%) — — — Val (%) 1. 280 0. 879 0.911 Met (%) 0. 215 0. 157 0. 166 1 1 e (%) 0. 997 0. 797 0.813 Leu1 (%) 1.640 1. 300 1. 330 Tyr (%) — — — Phe (%) L 210 0. 865 0. 886 Lys (%) 1. 330 0. 896 0.926 His (%) 0. 428 0. 306 0. 465 Arg (%) 1. 280 0. 827 0. 885 G1 u/i&lIS 0. 671 0. 878 0. 911 im%n B Wii. iaft&#mnzK^#r 5 © b (© J: o xMfttt© h 5 i» r 5 yr t-tfcdo ©©r ©v^f $ ©#©##$ a. Sfe,ir5®iBDp©-fffifi:tT** < SS^-RlE'-to ©j%tb 3 ®S©;tm7.k 774Vl-##©#"###^^ t. $ i^/i SP^?N Umamizyme ^ tz.I'i. 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