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Author: search.filters.author.Kraisangsri, Jittrakan

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    Physicochemical characteristics of glucosamine from blue swimming crab (Portunus pelagicus) shell prepared by acid hydrolysis
    (2018-12-01)
    Kraisangsri, Jittrakan
    ;
    Nalinanon, Sitthipong
    ;
    Riebroy, Siriporn
    ;
    Yarnpakdee, Suthasinee
    ;
    Ganesan, Palanivel
    The aim of this research was to characterize glucosamine hydrochloride (GluHCl) from the shell of blue swimming crab (Portunus pelagicus). The crab shell was finely milled and processed to chitin prior to HCl hydrolysis using 30 % HCl for 30 min at 100 ºC for glucosamine production. The resultant glucosamine was recovered by crystallization using 95 % ethanol and was dried in a hot air oven. The color of the glucosamine crystals, expressed as L*, a*, and b*, was 83.01, 5.03, and-3.38, respectively. Crab shell glucosamine had high purity, which could be strongly stained by ninhydrin and presented at the same Rf of standard D-glucosamine using thin layer chromatography. Furthermore, prepared glucosamine exhibited similar Fourier transform infrared (FTIR) spectrum as standard D-glucosamine. Glucosamine from blue swimming crab shell had high purity as determined by HPLC and contained 808.15 mg D-glucosamine/g sample. The maximal transition temperature (T<inf>max</inf>) and the total enthalpy (ΔH) of prepared glucosamine were 194 ºC and 754.42 J/g, respectively. As a consequence, with the presented method, the resultant glucosamine was characterized to be D-glucosamine. Therefore, blue swimming crab shell, a byproduct from crab meat processing, has high potential as a raw material to produce glucosamine for food and nutraceutical applications.
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    Effects of sterilization times on physicochemical properties of canned gruel produced from red jasmine brown rice fortified with D-glucosamine
    (2017-07-01)
    Kraisangsri, Jittrakan
    ;
    Nalinanon, Sitthipong
    Glucosamine prepared from crustacean wastes is widely used for inflammatory bowel disease and osteoarthritis (OA) treatment. In the present study, glucosamine prepared from blue swimming crab shells (Portunus pelagicus), a by-product from crab processing, was added into red jasmine brown rice gruel to be a new food item for elderly. Effects of different sterilization times and physicochemical properties of canned gruel prepared from red jasmine brown rice incorporated with glucosamine were studied. Canned gruels, in presence of D-glucosamine (1.13% w/v or 1,500 mg/can (307x113 cm)) were sterilized at 121ºC for different sterilization times (0, 5, 10, 20, 30, 40, 60, 90 and 120 min). The results showed that glucosamine was reduced by 33.7% during sterilization for 10 min. Glucosamine content was then gradually decreased after 30 min of sterilization. A pH value of canned gruel was decreased from 5.84±0.03 to 3.81±0.01 with increasing time of sterilization (p<0.05). Nevertheless, the increasing in turbidity and lowering L* a* and b* of canned gruel were detected as longer time of sterilization. The highest viscosity of gruel milk was found at 40 min of sterilization (12.75±0.41 cps) (p<0.05). Thereafter, a slight decrease in viscosity was noticeable. With increasing sterilization times, lower hardness and greater stickiness of canned gruel were obtained. These results suggest that canned gruel prepared from red jasmine brown rice supplemented with glucosamine can be applied as new food product for elderly or health concerning consumers, particularly for bone and joint problems.