Publications by authors named "Yuree Wandee"

4 Publications

  • Page 1 of 1

Production of pectic-oligosaccharides from pomelo peel pectin by oxidative degradation with hydrogen peroxide.

Food Chem 2021 Jun 14;348:129078. Epub 2021 Jan 14.

Department of Agro-Industrial Technology, Faculty of Applied Science, King Mongkut's University of Technology North Bangkok, Bangkok 10800, Thailand.

Oxidative depolymerization of alkali- and acid-extracted pomelo pectins was performed using 1% hydrogen peroxide (HO) with a microwave power of 550 W for 10 min. Pectic-oligosaccharides (POS) produced from the acid-extracted methyl-esterified pectin contained higher amounts of DP1 and DP2 than that from the nearly ester-free alkali-extracted pectin, and the loss of these small-size products during recovery resulted in a lower POS yield (25.0%) compared to the alkali-extracted pectin (57.7%). Degradation of the alkali-extracted pectin with 3 and 5% HO led to a decrease in precipitable POS yield. The relative amount of large-sized POS decreased as the HO concentration increased. An increase in the microwave power to 1100 W had no significant effect on overall yield, but the average size shifted to be lower. The results of sugar composition and identification of the degraded products with ESI-MS confirmed the existence of several POS species with different sizes and structures.
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http://dx.doi.org/10.1016/j.foodchem.2021.129078DOI Listing
June 2021

The effect of hydrolysis of cassava starch on the characteristics of microspheres prepared by an emulsification-crosslinking method.

Int J Biol Macromol 2020 Oct 15;161:939-946. Epub 2020 Jun 15.

Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut's University of Technology North Bangkok, Bangkok 10240, Thailand.

Cassava starch was hydrolyzed with 2.2 M hydrochloric acid for different periods of time. The soluble starches obtained were subsequently used for microsphere preparation by a water-in-water emulsion crosslinking technique. The average chain lengths of starches hydrolyzed for 6, 12, 24, 36, and 48 h were 122.0, 106.3, 65.4, 33.2, and 28.3, respectively. Starches hydrolyzed for 6 and 12 h did not form regular shaped microspheres, while those hydrolyzed for 24, 36, and 48 h mostly formed separate spherical-shaped microparticles with average particle sizes of 14.6, 10.1, and 10.4 μm, respectively. The swelling power of starch microspheres (SMs) produced from 24 h hydrolyzed starch was 6.5-7.0 g/g, whereas those of SMs from 36 and 48 h hydrolyzed starch were higher and comparable (8.0-9.0 g/g). All the SMs were stable against high temperature (>140 °C). Susceptibility of the SMs to α-amylase hydrolysis decreased when the degree of starch hydrolysis increased.
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http://dx.doi.org/10.1016/j.ijbiomac.2020.06.122DOI Listing
October 2020

Pasting properties of cassava starch modified by heat-moisture treatment under acidic and alkaline pH environments.

Carbohydr Polym 2019 Jul 26;215:338-347. Epub 2019 Mar 26.

Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut's University of Technology North Bangkok, 1518 Pibulsongkram Road, Bangsue, Bangkok 10800, Thailand.

Effect of pH adjustment before heat-moisture treatment (HMT) on pasting properties of modified cassava starch was investigated. After soaking in acidic water, cassava starch contained smaller molecules, while starch soaked in alkaline water had a more negative charge. These starches with a moisture content of 25% were subsequently heat treated at 100 °C for 16 h. Pasting profile analyses revealed that starch modified by HMT without pH adjustment (HMT_water) had a much higher viscosity than those adjusted pH to 11 and 3 prior to HMT (HMT_pH11 and HMT_pH3). Granules of HMT_water were completely disrupted, whereas the gels of HMT_pH3 and HMT_pH11 still contained particulates that distributed in dispersed starch chains. The appearance of gels varied from sticky with a springy surface for HMT_water to white-turbid, non-sticky and spoonable (yoghurt-like) for HMT_pH3 and brown-turbid, non-sticky, stable and spoonable (pudding-like) for HMT_pH11. These appearances correlated to their gel morphologies and starch structures before HMT.
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http://dx.doi.org/10.1016/j.carbpol.2019.03.089DOI Listing
July 2019

Quality assessment of noodles made from blends of rice flour and canna starch.

Food Chem 2015 Jul 31;179:85-93. Epub 2015 Jan 31.

Department of Biotechnology, Faculty of Science, Ramkhamhaeng University, Bangkok 10240, Thailand.

Canna starch and its derivatives (retrograded, retrograded debranched, and cross-linked) were evaluated for their suitability to be used as prebiotic sources in a rice noodle product. Twenty percent of the rice flour was replaced with these tested starches, and the noodles obtained were analyzed for morphology, cooking qualities, textural properties, and capability of producing short-chain fatty acids (SCFAs). Cross-linked canna starch could increase tensile strength and elongation of rice noodles. Total dietary fiber (TDF) content of noodles made from rice flour was 3.0% and increased to 5.1% and 7.3% when rice flour was replaced with retrograded and retrograded debranched starches, respectively. Cooking qualities and textural properties of noodles containing 20% retrograded debranched starch were mostly comparable, while the capability of producing SCFAs and butyric acid was superior to the control rice noodles; the cooked noodle strips also showed fewer tendencies to stick together.
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http://dx.doi.org/10.1016/j.foodchem.2015.01.119DOI Listing
July 2015