Papers by PORRARATH SUPHAMITYOTIN
DOAJ (DOAJ: Directory of Open Access Journals), Aug 1, 2011
The purpose of this study was to determine the optimal condition of enzymatic production of cerea... more The purpose of this study was to determine the optimal condition of enzymatic production of cereal milk. The commercial enzyme pectinase (Pectinex Ultra SP-L) assisted in the extraction process and an experimental design using response surface methodology (RSM) was utilized to further optimize the yield. The condition parameters were incubation temperature (X 1 ; 25, 35, and 45°C) hydrolyzing time (X 2 ; 60, 120, and 180 min) and concentration of enzyme (X 3 ; 1, 2, and 3% v/w). The reducing sugar content can be predicted using equation: reducing sugar = 12.292 +1.776(x 1) +2.296(x 2) +0.612(x 2 x 3) +1.159(x 1 2)-2.533(x 3 2) with R 2 = 0.781, p0.05). The relationship between incubation temperature, hydrolyzing time, and enzyme concentration on reducing sugar content was shown in terms of linear, quadratic, and interaction. The optimal condition was incubation temperature of 35°C, hydrolyzing time 120 min, and 2% (v/w) pectinase. Under the optimum condition, the reducing sugar, protein, fat, and antioxidant activity of cereal milk increased 3.44, 1.59, 1.14, and 1.03-fold, respectively, compared with control. This research concluded that enzymatic hydrolyzed cereal milk is a potential source of protein, fat, and antioxidants activity.
Food Science and Technology International, Jan 21, 2022
Bacterial diversity of the Thai traditional salt fermented fish with roasted rice bran or Plara, ... more Bacterial diversity of the Thai traditional salt fermented fish with roasted rice bran or Plara, in Thai, was investigated using classical and molecular approaches. Pla-ra fermentation could be classified into two types, i.e., solid-state fermentation (SSF) and submerged fermentation (SMF). Bacterial population ranged from 10 2-10 6 and 10 6-10 9 CFU/g in SSF and SMF, respectively. The rRNA detection revealed that Halanaerobium spp. and Lentibacillus spp. were the main genera present in all types and most stages of fermentation. Tetragenococcus halophillus were dominant during final stage of fermentation in the samples in which sea salt was used as one of the ingredients while Bacillus spp. were found in those that rock salt was used. In contrast, cultural plating demonstrated that Bacillus spp. were the dominant genera. B. amyloliquefaciens were the main species found in all types of Pla-ra whereas B. pumilus, B. autrophaeus, B.subtilis and B. velezensis were specifically associated with the samples in which rock salt was used. The main volatile metabolites in all Pla-ra samples were butanoic acid and its derivatives. Dimethyl disulfide was observed during earlier stage of fermentation under high salt condition with a long fermentation period. Key factors affected bacterial profiles and volatile compounds of salt fermented fish are type of salt, addition of roasted rice bran, and fermenting conditions.
Supplemental material, sj-docx-1-fst-10.1177_10820132221075435 for Factors affecting bacterial co... more Supplemental material, sj-docx-1-fst-10.1177_10820132221075435 for Factors affecting bacterial community dynamics and volatile metabolite profiles of Thai traditional salt fermented fish by Rachatida Det-udom, Sarn Settachaimongkon, Chuenjit Chancharoonpong, Porrarath Suphamityotin, Atchariya Suriya and Cheunjit Prakitchaiwattana in Food Science and Technology International
Songklanakarin Journal of Science and Technology (SJST), 2011
The purpose of this study was to determine the optimal condition of enzymatic production of cerea... more The purpose of this study was to determine the optimal condition of enzymatic production of cereal milk. The commercial enzyme pectinase (Pectinex Ultra SP-L) assisted in the extraction process and an experimental design using response surface methodology (RSM) was utilized to further optimize the yield. The condition parameters were incubation temperature (X 1 ; 25, 35, and 45°C) hydrolyzing time (X 2 ; 60, 120, and 180 min) and concentration of enzyme (X 3 ; 1, 2, and 3% v/w). The reducing sugar content can be predicted using equation: reducing sugar = 12.292 +1.776(x 1 ) +2.296(x 2 ) +0.612(x 2 x 3 ) +1.159(x 1 2 ) –2.533(x 3 2 ) with R 2 = 0.781, p0.05). The relationship between incubation temperature, hydrolyzing time, and enzyme concentration on reducing sugar content was shown in terms of linear, quadratic, and interaction. The optimal condition was incubation temperature of 35°C, hydrolyzing time 120 min, and 2% (v/w) pectinase. Under the optimum condition, the reducing s...
Bacterial diversity of the Thai traditional salt fermented fish with roasted rice bran or Pla-ra,... more Bacterial diversity of the Thai traditional salt fermented fish with roasted rice bran or Pla-ra, in Thai, was investigated using classical and molecular approaches. Pla-ra fermentation could be classified into two types, i.e., solid-state fermentation (SSF) and submerged fermentation (SMF). Bacterial population ranged from 102-106 and 106-109 CFU/g in SSF and SMF, respectively. The rRNA detection revealed that Halanaerobium spp. and Lentibacillus spp. were the main genera present in all types and most stages of fermentation. Tetragenococcus halophillus were dominant during final stage of fermentation in the samples in which sea salt was used as one of the ingredients while Bacillus spp. were found in those that rock salt was used. In contrast, cultural plating demonstrated that Bacillus spp. were the dominant genera. B. amyloliquefaciens were the main species found in all types of Pla-ra whereas B. pumilus, B. autrophaeus, B.subtilis and B. velezensis were specifically associated w...
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Papers by PORRARATH SUPHAMITYOTIN