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Mahidol University Annual Research Abstracts

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Gulf of Mexico White (a.k.a.: white shrimp, Mexican whites) Gulf of Mexico Pink Gulf of Mexico Brown (a.k.a.: brown shrimp, northern browns) Chinese Whites Blue Shrimp West Coast White (a.k.a.: Ecuadorian, Mexican white, white leg) Black Tiger Cold Water Northern Pink (a.k.a.: popcorn shrimp) Giant Spot (a.k.a.: prawns, Alaska spot) Rock Shrimp Freshwater

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To thaw, place shrimp in your refrigerator for 48 hours, or defrost under gently running, cold water for 20 to 30 minutes. Thawed shrimp cook quickly. They are best prepared in sauts, casseroles, top methods. Add raw shrimp about five minutes before the end of the cooking process, so that the shrimp can cook through, but not become tough. The stripes of the Black Tiger shrimp become red when cooked, and the meat turns opaque white. As soon as the shrimp lose their translucent color, they are done. If you have a meat thermometer, the internal temperature of the shrimp should be 160³F You%’l find grilled shrimp recipes, fried shrimp recipes, our best shrimp scampi recipe, and more in our shrimp recipe database.

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Flight Booking tional Thai soy sauce from two conventional soy sauce factories A and B were collected for analyzing the chemical changes of browning at OD 420 nm, reducing sugar (RS), reactive amino group (RAG), 5%TCA-precipitated protein (PP), and 5-Hydroxymethyl-2, furaldehyde (HMF). The development of browning during moromi fermentation was 2-stage consecutive mechanism. During the first stage of 0^th to 3^rd day fermentation, browning RS, and RAG increased rapidly while pH decreased. In the second stage, these changes occurred gradually slowly. During moromi fermentation, the increase of HMF as the index of the progress of the Maillard reaction was linear correlation to time course all over the fermentation. The results indicated that the Maillard reaction probably did not play important roles in browning during the first stage of fermentation. RS and RAG were not limiting factor for the on going of the Maillard reaction since they were in excess in moromi while pH was a limiting factor because the decreasing in pH could retard the rate of browning.

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Travel Agent (Presented at : The 12^th Annual Meeting of the Thai Society for Biotechnology Biotechnology : Impacts & Trends 1-3 November 2000, Felix Hotel, Kanchanaburi, Thailand.)

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Travel Health Insurance   AN ANTIOXIDANT FROM BLACK TIGER SHRIMP SHELL WASTE AND
  APPLICATION IN FOOD PRODUCT (NO. 625)

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London Hotel Booking Amornpun Dajsipun,¹ Thongchai Suwonsichon,² Wanchai Worawattanamateekul,³ Pranee Imprakhon¹ and Sittiwat Lertsiri¹

Discount Travel ¹Department of Biotechnology, Faculty of Science, Mahidol University, Rama VI Rd., Bangkok 10400, Thailand; ²Department of product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok Thailand; ³Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand.

Orlando Hotel                     Lipid oxidation is the major cause of the off-flavor development, color deterioration and loss of nutritive value in the food products. This reaction can be retarded by addition of antioxidant during food processing. Nowaday, the consumers prefer the natural antioxidants than the synthetic one. The main of natural antioxidants used in the foods are tocopherol and ascorbic acid. The problems for using both substances in manufactory are high cost and low effectiveness in some food such as cereals and citrus oils. Thus, these situations lead us to search the new source of natural antioxidant. In Thailand, the discard of shrimp shell waste; particularly Black Tiger shrimp (Penaeus monodon) from the shrimp processing is underutilized and represents potential resource for bioactive material. In this study antioxidant from shrimp shell was extracted by using the various organic solvents such as ethanol, 1:1 chloroform: 2-propanol, acetone and 2:2:1 chloroform: diethyl ether: water. Then crude extracts was measured for antioxidant activity and phenolic contents by using thiobarbituric acid reactive substance (TBARS) method and Folin-Ciocalteau phenol reagent test, respectively. Acetone was the most effective solvent for antioxidant extraction. Then crude extract from acetone extraction was tested the effect of antioxidant on lipid oxidation comparing with butylated hydroxytoluene (BHT) and propyl gallate by measuring the antioxidant activity.

Booking Agency (Presented at : The 12^th Annual Meeting of the Thai Society for Biotechnology Biotechnology : Impacts & Trends 1-3 November 2000, Felix Hotel, Kanchanaburi, Thailand.)

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Online Travel Booking   PRODUCTION OF CYCLODEXTRIN GLYCOS-LYTRANSFERASE IN BACTH
  FERMENTATION (NO. 626)

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Miami Hotel Nisanart Charoenlap¹, Saowanee Drhamsthiti¹, Pairoj Luangpitaksa¹, Sarote Sirisansaneeyakul² and Sittiwat Lertsiri¹

Air Deccan Booking ¹Department of Biotechnology, Faculty of Science, Mahidol University, Rama VI Rd., Bangkok 10400, Thailand; ²Department of Biotechnology, Faculty of Agro-industry, Kasetsart University, Bangkok 10900, Thailand.

Las Vegas Nevada Travel                     The cyclodextrins (CDs) are non-reducing, a-(1->4) linked cyclic oligosaccharides which are divided into three types. There are a-cyclodextrins, b-cyclodextrins and g- cyclodextrins which consist of six, seven and eight D-glucopyranosyl units, respectively. They have hydrophlic outside and hydrophobic interior, and form complexes with nonpolar compounds. Therefore these properties can be applied in the pharmaceutical, cosmetic, agricultural and food industries. Cyclodextrins can be produced from starch by enzymatic action of Bacillus sp. cyclodextrins glycosyl transferase (CGTase). In this study, Bacillus circulans (ATCC 21783) were cultured for production of CGTase. The batch fermentation of Bacillus circulans was performed in 2-L bioreactor at 37C for 24 h in 1.5-L Horikoshi medium. The cultured broth was centrifuged at 4000xg, 4C, for 10 min to recover the supernatants as crude enzyme. In semi-purification by ammonium sulfate precipitation, the highest specific activity of both starch dextrinizing and CD forming were found in fraction of 5-60% ammonium sulfate. The optimum pH for semi-purified enzyme activity was around 6.0-9.0. The enzyme obtained was stable at pH range 6.0-10.0

Las Vegas Nv Hotel (Presented at : The 12^th Annual Meeting of the Thai Society for Biotechnology Biotechnology : Impacts & Trends 1-3 November 2000, Felix Hotel, Kanchanaburi, Thailand.)

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Hilton Hotel   Controlled degradation of cured natural rubber by using
  encapsulated Benzophenone and Anthraquinone as
  photosensitizer (NO. 627)

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Travel Insurance Online Sa-ad Riyajan¹, Jitladda T.Sakdapipanich^{1, 2}, Krisda Suchiva¹, and Soavarop Limchareon¹

London Hotel ¹Department of Chemistry, Faculty of Science, MAHIDOL University, Rama VI Road, Bangkok 10400; ²Institute of science and technology for Research and Development, MAHIDOL University, Salaya Campus, Nakornprathom 73170 Thailand.

Online Hotel Booking Key words : photosensitizer, encapsulation, cured natural rubber

Travel Insurance                     Cured natural rubber products such as glove, condom, and balloon, are manufactured, to strength the properties of rubber. These are disposable and can generate a great deal of garbage. Cured natural rubber products currently used on a large scale is highly resistant to environmental degradation.

Paris Hotel                     A photosensitizer is a compound, which is excited by light and transfers their excitation energy to polymer molecules or to oxygen molecules to form singlet oxygen. The photosensitizing process is used as controlled-degradation of cured natural rubber products by an addition of the nature UV absorbing groups as photosensitizer

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