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• Classifying Genes Encode Transmembrane Proteins Using Neighboring Genes

  Tran Vu Ha, Pham Quang Dung, Nguyen Thi Thao, Doan Thi Thu Ha

  Date Received: 06-10-2014 / Date Accepted: 20-12-2014

   Abstract PDF (VIETNAMESE)

  Like bio-diversity, there are too many proteins to experimentally annotate. Thus, methods for predicting the functions of proteins become necessary. In this article, we proposed a method that uses biological data to classify membrane transporters according to transported substrates. Motivated by the concept of Operons, our method used expression data and GO terms of neighboring genes to create input data for support vector machine. To rapidly obtain the result, we integrated LIBSVM in our tool then used this tool to train and test our classifiers. With this tool, users can classify membrane transporters and other kinds of proteins. This tool also allows users to add their desired organisms beside our tested ones.

• Effect of Fermentation Time of Tofu Whey on Quality of Tofu

  Nguyen Quang Duc, Tran Thi Thu Hang

  Date Received: 11-09-2018 / Date Accepted: 27-03-2019

   Abstract PDF (VIETNAMESE)

  In traditional tofu (soybean curd) production, fermented tofu whey (acidic whey) - the watery part of soymilk remaining after the formation of tofu curd which is then naturally fermented -isutilized as protein coagulant. The aim ofthis studywas to investigate the changes of severalmajor chemical and microbiological components of the tofu whey during natural fermentation as well as the effect of fermentation time of tofu whey on the quality of tofu. The sugar and soluble protein content decreaseddue tomicroorganisms’ consumption as substrates. The increase of acid concentration was attributed tothe development of lactic acid bacteria. The whey after different fermentation times used as coagulants gavetofu with variablequality. Tofucoagulated with the whey after 24 h fermentation hadhigh protein and lipid content (14.8% and 5.2%, respectively)andgood water holding capacity(5 g water / g protein), and attainedhighest sensory evaluation scores (17.7). In addition,the whey after 24 h of fermentation used to coagulate tofu brought the highest yield(159%).