Publications by authors named "Kunruedee Sangseethong"

2 Publications

  • Page 1 of 1

Characterization of pectin extracted from banana peels of different varieties.

Food Sci Biotechnol 2018 Jun 27;27(3):623-629. Epub 2017 Dec 27.

4Cassava and Starch Technology Research Laboratory, National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Pathum Thani, 12120 Thailand.

Pectins were extracted from banana peels of five different varieties using citric acid solution. The chemical characteristics of banana peel pectins were investigated and compared with citrus peel and apple pomace pectins which were extracted under the same extraction conditions to assess the potential of banana peels as an alternative source of commercial pectin. The yield of banana peel pectins ranged from 15.89 to 24.08%. The extracted banana peel pectins were categorized as high methoxyl pectin with the degree of esterification between 63.15 and 72.03% comparable to those of conventional pectin sources from citrus peel (62.83%) and apple pomace (58.44%). The anhydrouronic acid (AUA) content of banana peel pectins varied from 34.56 to 66.67%. Among various banana varieties being studied, pectin from Kluai Nam Wa variety had the highest AUA content (66.67%) which met the criteria for food additive pectin indicating its commercial significance as an alternative pectin source.
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http://dx.doi.org/10.1007/s10068-017-0302-0DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6049672PMC
June 2018

Influence of reaction parameters on carboxymethylation of rice starches with varying amylose contents.

Carbohydr Polym 2015 Jan 1;115:186-92. Epub 2014 Sep 1.

Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand. Electronic address:

The influence of reaction parameters on the carboxymethylation of rice starches with different amylose contents was investigated. Rice starches with varying amylose contents showed various degrees of susceptibility to the reaction conditions. The maximum degree of substitution (DS) for all three rice starches was obtained under similar reaction conditions which involved a reaction medium consisting of isopropanol-water at the ratio of 90:10, a molar ratio of NaOH:AGU at 1.5 and a reaction temperature and time of 40°C and 3 h. Under these conditions, the DS for all rice starches was similar; however, when the reaction was performed under conditions using lower NaOH concentration, the effect of starch types on the DS was observed. The results could be explained in terms of the granular/structural features of the different rice starches, their degrees of granular swelling as influenced by the reaction conditions and the accessibility of the etherifying reagents to starch molecules.
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http://dx.doi.org/10.1016/j.carbpol.2014.08.058DOI Listing
January 2015
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