FY 1999 Report on the Results of the Research Cooperative Project on The

FY 1999 Report on the Results of the Research Cooperative Project on The

3FJ$11* J$W£t6A Vl$12^5fl HECO 1 001 5426-9 1 9 9 U, ASEANSIS© ##&#©§#$Sit. LX, $$ 1 1¥S (1 9 9 9%) j:OSJESnfc„ ASSto W6l£i5ljZ>mffl±M ffl?£7)£$*EtiS»>TSSBP^TUfflfbHEML U 5lV>Ttt^©B©63ESS^I^©5$'fbCStf5rt§:Btohr5.„ J£<T-v5:IiU L%VX$©#@#1%#^ && g'T. lU^Sto ASEAN 5*BC;fo'XT, 8fr©/nyx? E&flJgU SlffllbCSg^S TTfBtt© 1 l^ll/Dyi^ hig ^Bi (7tfiB:7'i\ H #: 7-I-to© 51 (to ) H itibe J; 2>11T“fe:7 5 y 7 (*f«tB:7to (to ) (MM.a-.'Ob'Zi'T, #*#: E»(to) 7'y7^H%WebTM^ESSti'pji»7°7'ffx-^-y7>©Sfli (TtftB: 'f 7K*->7, !S^f: (to 73-;V) r> a Aia/i*S 77X7^ v 7$cD S>(Om% mns-.y^)^y, (to ) (^*B:7l/ —>7, (to ) (*faH:^h7A, (to) ^b7AgB$#*©#m{@m©^©©#a&#K#© (yf^B:-7b7A, #%#:*# (to) 11 (#%»:%*#©#* T — * * JK * ©mis y-IBACjoVT, rii^ssbJ ©SJStei: LTAS^irraEateSrpismt: LT*SbfflfflT6 i6TC, (9 A'9fc©* (#) ) ssttffl®ejWD*»)Wcov'T5ifSELfc»s, rc<j ©&am*m*x#ak^7^m&#t. geWbCfctStiia x b©<6T;6$eT$> 9. jD*»*»JS:»*^6*tfK:«IA-CBfSES:**l'tTV>S„ vVT, 7x7-( b 37S^8Bm%ife$1"afcit>©-b7 5 y 7 XSAKSCoVt, IK#%±& B*#^ S 7 4" L&tem, &»©7 4 seto±®S^-C<k 9, sesesai: tb-tTSfe© KV^®S,»SS (WfcJf'i's (%) ) 9Effl-(b©/c»©3.—f—yx b &6&ti>Tva„ -<y K^-yytrgScfca r^L%Rj SSaSSttR^ "Efflff5" CJ: 9«jt-taroefcfrofc m tern, ±a*©#{b#c#wx#a#mam©ma^x# aazm±, te4oe©a# (sm cm ) fln«l{b£jto L fc;: <b c & 9, tfc, "ES!F" 6©X, a*+'J'ife*x©x sbb^itBL, m^mmm*cmtfa^*&^©z^a. 7-77# H% Web -Ctg&WMX 4 y b-*->7©±EE*r$)5i®iBe*irtiVT, %#x#, «sx«, ^##&te^tm - GE*X@ #*#/ Wi-mr */h©Mis *~Mvhmt'tz>'('s9-%v b L tt @# c#mx #- & y x A A &;m L &. ( (#) 73-JI-) y^SfiW *S7vtf, 3tf-®©-y-xs*$jX7XT^ u kfy-ct$KU'j:snxtfcas, Xtt£® 0 Ahfc±$r 5^9? aE#xT^@G#&m9 m@cy amm&Misxa c t c«t 9, t cjs# l^. fi@S,©MIS Sfc, 7-f V kfy©n-*;uX7XT-f ^ X W©isEfflt)^lgj: L, &JSXmW5SMIS-tey7-Cft« (7-r vtfy&T (#) ) sevfc. 7 V —> 7 C *5 tt a vu—yrcfeV'-c, 9 #Aa a z k & B 7b—>7©tt tsis^gfii Lfcsmiisi'fb mca--,^#0'57;b <37• mmu, fa&%m*§i:#*mxLx, • ss CMXa#RIW%M# u y^L^tem, 2. 5©©itSl-fb^jiiS"?Sfc„ c©tem&tkc, 7v-yyS^tt cm ) Xti, 98Ei§©iiS*bbltH%itt©TVa„ mm^Amyx^x bR#m# Am:m^@^&a7X'<xb&A^')j.7XTf 4 b, t;i/o-X7 7 4/<-Xft#L, xv-bBE ©M% *w&#mxaw%&"< b7Ax y- bx#a#mxe3A:tem, M%s©siit-fi8»Lfc„ -^btAi oiiKf«« m)) %E«-by? -xSTiS^cESL/t tr-7*xt ut, %mfb&m©xv^a. %#777#B-\©#bb%i#6BKlk LT, -( b f A#B*#*0|k%%%X©(S&&#l:-7b\X#geL fflfc*©®fi»fg*© MIS 6 Item, *©***# &<§& L zfc $ $ a Ef=m# Sr mm L, (*$S (tt) ) * Wt’ 4M ■R rn: co K £1 l|IIQ •tti" # & OJ m & G m m fr # m # v # ■QS m «c V i t e m s * w LX N — B#:------- 1. 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. Itaf y/<4 tup izmykftM-tz T4)c4cT#W%6T$y Wffl/y-oiSHtMeffi-fti § ii/tlMS* fc4 LT5 4 k & S ft t Lfc0 Table-1. Comparison of Amino Acids Composition unit : weight % Mung Bean Flake Soy Bean Flake Wheat Gluten Asp 8.6 12.9 3.7 Thr 1.6 3.8 2.4 Ser 3.7 5.8 4.4 Glu 11.4 23.4 34.7 Pro 2.7 6.6 11.8 Gly 2.5 4.6 3.4 AI a 2.7 4.5 2.6 Cys — — 2.8 Va I 1.7 5.2 3.4 Met 0.7 1.3 1.3 I le 1.5 5.0 3.1 Leu 4.2 7.9 6.6 Tyr 1.7 4.6 2.8 Phe 3.6 5.9 4.8 Lys 3.7 5.7 1.9 His 1.4 2.8 1.9 Trp — 1.0 1.5 Arg 3.4 9.0 3.1 3 3 . y Mf4*^(The King Mongkut ’s University of Technology Thonburi, JUT KMUTT b B&T) © ufc0 TISSSSrISffl LfcBS^yuy ©i#X^xfW, & t>\ mu, #6i%UT s SLt, *©#Wl4, SlW«ifc±tLTjiau yy*©#(*J4T©#% B:$: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. Flavourzyme Z5^0zK^##^Amano M Z % ItGO# 7h Flavourzyme §r{^^"t" 6 ^ (C LT^o t^cKs Flavourzyme L/Uo 1)£ 6 i) SS&VBSSStom SKSfc9©B$SiDSSrfmt-5r < W4-"f 5„ Fig. 1 ^T-e©SRziSi: S m ^©Bai^SriSI"(SZPSfrx*? : S 5 %) H«S l 0 %tVO$m-e TdiSttlg* ibfl&A^fcd'K SHSS 1 5 %©$#T}tg ssewtotiTzmissnfco setttT 5 /s6-efc5©>^ 5 lRlS©«|iaSriSLfc(Fig. 2)c Z©SHI J: 9 . y.T©^KT®$KilStt l 0% t Lfc0 (KJ5E^©ilS#Stt i %©* So USto^SKiSSil i 0 %lc##) Fig.1 Effect of Substrate Concentration on T-N Recovery Substrate (%) Fig.2 Effect of Substrate Concentration on T-N Recovery <D£ O> o cr Luo Substrate (%) 7 2)SJCS.&©tfcrt »;csc&s©##&m^s. sfisscic sa^frT-efTto^tttitf*^ -t\ m$?$(DRfcitmm5M}5it(DW,&frbtitiL<^\ *bxsbj ©$s S.SH4 o ~ 6 Ottfcsrti^, SCSS^iBKKC-fC© iCi '9MM tmffi^TibnZo #*©si±ssr #C/c$-a\ llftWy h©---5tfc6„ Fig. 3 CSCiS.lt iSsSfiKCwISfi^S-fo SCiSS^iiKKSI-Cr t tcj; ^SSEEWtiT-tMlfaSr/ISLfco c©S£SU:i9, SCiSS-IHtlC tOS/BiCE fi3»}©4 00ciLfco Fig.3 Effect of Reaction Temperature on T-N Recovery Temperature (°C) 3)S/C P H©#B ±ie 2) ltscp hc -ov © tSMLfc, Fig.

View Full Text

Details

  • File Type
    pdf
  • Upload Time
    -
  • Content Languages
    English
  • Upload User
    Anonymous/Not logged-in
  • File Pages
    322 Page
  • File Size
    -

Download

Channel Download Status
Express Download Enable

Copyright

We respect the copyrights and intellectual property rights of all users. All uploaded documents are either original works of the uploader or authorized works of the rightful owners.

  • Not to be reproduced or distributed without explicit permission.
  • Not used for commercial purposes outside of approved use cases.
  • Not used to infringe on the rights of the original creators.
  • If you believe any content infringes your copyright, please contact us immediately.

Support

For help with questions, suggestions, or problems, please contact us