Viện Công Nghiệp Thực Phẩm

Địa chỉ: 301 đường Nguyễn Trãi, phường Thanh Xuân Trung, quận Thanh Xuân, Hà Nội

Điện thoại: 04 38 583 983       Email: manh@firi.ac.vn, planning@firi.ac.vn

Website: www:firi.vn

Hotline: 043 8584 318

Trung tâm phân tích: 04 3858 2752

THE ENZYME & PROTEIN TECHNOLOGY DEPARTMENT

18/11/2016 - 02:04

Address: Rooms 104 -112, Building D, Food Industries Research Institute, 301 Nguyen Trai Road, Thanh Xuan Trung Ward, Thanh Xuan District, Hanoi.

Telephone: +84 4 3858 2750

Fax:            +84 4 3858 4554 

Email:        enzyme@firi.ac.vn, enzyme@firi.vn

Head of Department: NGUYEN MANH DAT, PhD.

Cellphone: +84 94 686 3679

 

Functions and Tasks      

  •        Research on enzyme production technology and equipment;
  •        Investigation on enzyme application in food industry and other related industries;
  •        Research on protein rich products processing;

 

Projects carried out during 2005-2015

  • Research on technology for production of functional food utilizing microorganisms (KC.04.05/06-10) (2007-2009);
  • Research on technology for production of fructosyltransferase (FTS) from Aspergillus and its application in production of fructooligosaccharides (FOS); (counterpart project) (2005-2006);
  • Research on the production & application of xylooligosaccharides utilizing enzym method from xylan rich by-products (KC.04.17/06- 10) (2009-2010);
  • Research on technology for  production of some functional foods and saponin from Centella asiatica and its application in the pharmacetical industry (counterpart project) (2009-2011);
  • Research on technology for preparation of pharmaceutical-grade Lovastatin (Chemicopharmacetical program toward the year 2020, Code CNHD.ĐT.016/10-12) (2010-2012);
  • Research on technology for production of aroma from oleaginous yeast and application in food industry (Counterpart project) (2011-2013);
  • Research on technology for production of fermented protein rich cream (2012-2015);
  • Research on production of phosphatidylcholine rich  lecithin and its application in functional food production (2014);
  • Research and development of microbial resources related to aroma formation during fish sauce processing and its application in some special fish sauce products (2014-2015);

 

Publications during 2005-2015

  • Nguyen Manh Dat, Le Duc Manh, D. Hamanaka, D. V. Hung, F. Tanaka and T. Uchino  (2014) Surface conditioning of stainless steel coupons with skim milk, buttermilk, and butter serum solutions and its effect on bacterial adherence. Food Control, Vol 42, p. 94-100.
  • Thi Thuy Le Do, Nguyen Thanh Vu, Hanh Phan-Thi, Lan Cao-Hoang, Thi Minh Ngoc Ta, Yves Wach, Thi Hoai Tram Nguyen (2013) Traditional fermented sausage "Nem Chua" as a source of yeast biocatalysts efficient for the production of the aroma compound γ-decalactone. International Journal of Food Science and Technology  IJFS 12405.
  • Do T. T. Huyen, Nguyen T. H. Tram, Do T. T. Le, Bui Thi Hong Phuong, Nguyen Minh Phuong, Tzou-Chi Huang, Jue-Liang Hsu (2013) Screening of bioactive compounds and antioxidant activity of some Vietnamses edble plant and their products. The International workshop “Angicultural engineering and port – harvest technology for ASIA sustaninability (AEPAS)”. Hanoi, Vietnam.
  • Do T. T. Le, Nguyen T. H. Tram, Do T. T. Huyen, Bui T.H. Phuong, Nguyen X. Viet, Yves Waché (2013) The influence of culting condition on γ-decalactone production by Yarrowia lipolytica  in bioreactor. Hội thảo Quản lý chất lượng và an toàn thực phẩm – QMFS 2013. Tạp chí Khoa học và Công nghệ 51 (6A), p. 368-376.
  • Do Thi Thuy Le, Do Thi Thanh Huyen, Bui Thi Hong Phuong, Nguyen Thi Hoai Tram (2013) Stydy on phase distribution and recover of aroma compound γ-decalactone produced by Yarrowia lipolytica from culture broth. Hội nghị quốc tế The Anatytical Việt Nam 2013, ngày 17-19/4/2013 tại TP. Hồ Chí Minh.
  • Nguyen Manh Dat, D. Hamanaka, F. Tanaka and T. Uchino (2012) Control of milk pH reduces biofilm formation of Bacillus licheniformis and Lactobacillus paracasei on stainless steel. Food Control 23(1), p. 215-220.
  • Bui T.H. Phuong, Ta T.M.Ngoc, Nguyen N. Diep, Do T.T. Le, Do T.T. Huyen, Phan T. Hanh, Yves Wache, Nguyen T. H. Tram (2012) Stydy on biotransformation of carotenoids from different sources onto aroma coumpounds during cooxidation using xanthine oxidase. Tạp chí Khoa học và Công nghệ 50 (3C), p. 482-488.
  • Nguyen Manh Dat, D. Hamanaka, F. Tanaka and T. Uchino (2010) Surface conditioning of stainless steel coupons with skim milk solutions at different pH values and its effect on bacterial adherence. Food Control 21(12, Supplement), p. 1769-1773.
  • Nguyen Thi Hoai Tram, Bui Thi Hong Phuong, Do Thi Thanh Huyen, Pham Duc Toan, Do Thi Thuy Le, Trinh Thi Kim Van, Tran Trung Kien, Hoang Dinh Hoa (2009) Study on production of functional food containing Angiotensin Converting Enzyme Inhibitory Peptides (ACEIPs) from green-bean protein by enzymatic method. Báo cáo Hội trường tại The 11st ASEAN Food Conference, Brunei Darussalam, ngày 21-23 tháng 10 năm 2009. Và trong Tuyển tập Báo cáo Hội nghị khoa học an toàn vệ sinh thực phẩm lần thứ 5-2009. Hà Nội, ngày 23 tháng 12 năm 2009: 231-229
  • Nguyen Thi Hoai Tram, Do Thi Thanh Huyen, Bui Thi Hong Phuong (2008) Study on producing fermented milk containing Angiotensin Converting Enzyme Inhibitory Peptides (ACEIPs). Tạp chí Khoa học và Công nghệ 46(2), p. 101-106;
  • Do Thi Thanh Huyen, Pham Duc Toan, Le Thi Mai Huong, Nguyen Thi Hoai Tram (2005) Production and purification of cyclodextrin glucanotransferase (CGTase) from strains of Bacillus. In proceedings of Regional symposium on Chemical Engineering 2005 “New Trend in Technology towards sustainable Development” Hanoi, Vietnam Nov 30- Dec 2, 2005: 262-266.
  • Trinh Kim Van, Do Thi Thanh Huyen, Nguyen Thi Hoai Tram, Nguyen Duc Toan, Hoang Dinh Hoa  (2005) Research on fructosyltransferase synthesis from Asp. flavipes VVTP84 in sugar cane juice medium. In proceeding of Regional symposium on Chemical Engineering 2005 “New Trend in Technology towards sustainable Development” Hanoi, Vietnam Nov 30- Dec 2, 2005: 320-325.
  • Do Thi Thuy Le, Nguyen Thanh Ha, Bui Thi Hong Phuong, Le Van Trong, Nguyen Thi Hoai Tram (2005) Study on enhance the-carotene production by filamentous fungal strains of Blakeslea trispora. In Proceeding of Regional symposium on Chemical Engineering 2005 “New Trend in Technology towards sustainable development” Hanoi, Vietnam Nov 30- Dec 2, p. 354-361.

 

Intellectual property

  • Registration of FiriAngiohibin label for functional food containing peptides from green bean, having blood pressure-reducing effect (at the National Office of Intellectual Property of Vietnam);
  • Registration of patent: “process for production of functional food containing peptides which can inhibit angiotensin-conversion enzyme from green bean” (at the National Office of Intellectual Property of Vietnam);
  • Registration of FiriMonacholes label for functional food containing Monacolin from red fungus Monascus, having cholesterol-reducing effect (at the National Office of Intellectual Property of Vietnam);

 

Services and products

Functional food from Centella asiatica

Functional food from Centella asiatica with Fos

Functional food from pure powder of Centella asiatica

Functional food from pure powder of Celery (Apium graveolens)

Functional food from morringa leaves: Nutrimorringa

Functional food from Curcuma caesia:  Stomacheal

Product from Fructooligosaccharides (FOS)

Peptide Angiohibin product from green bean

 

Images

 

Assessment of biofilms on a Confocal scanning laser microscope

Introduction of a research in Seoul National University

  Graduation ceremony of a researcher in the department

Working in the lab

       Spray drying in the pilot scale

                                     Working in the lab

 

                                                                                                                                               

                                                                                                                            Source: the Enz. & Prot. Tech. Dept.

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