KMITL
Permanent URI for this communityhttps://dspace.kmitl.ac.th/handle/kmitl/1
Browse
5 results
Search Results
- Some of the metrics are blocked by yourconsent settings
Item type:Publication, Controlled enzymatic hydrolysis modulates IgE-binding and functional behavior of egg white proteins(2026-08-01); Janapiraganit, SirawitchThe effects of enzymatic hydrolysis (protease, 3.33-16.67 μkat/g protein) on the allergenicity and techno-functionality of egg white proteins were studied. Proteolysis effectively degraded major allergens (ovalbumin, ovomucoid, lysozyme, and ovotransferrin), significantly reducing IgE-binding capacity. Quantitative FTIR revealed a non-linear, hydrolysis-dependent structural transition dictating egg white functionalities. Moderate hydrolysis (3.33-10.00 μkat/g protein) induced initial protein unfolding, increasing Amide I and II intensities by +39.5% and +55.3%, respectively, which enhanced peptide mobility and accelerated interfacial adsorption, resulting in improved foam stability but a gel network with decreased hardness. Conversely, intensive hydrolysis (16.67 μkat/g protein for 10 h) overcame the disulfide-stabilized structural barrier of ovomucoid, triggering a complete conformational collapse, as confirmed by sharp declines in Amide A (−68.1%), Amide I (−20.8%), and Amide II (−8.8%) intensities. Upon thermal induction, these highly mobile, short-chain peptides underwent structural reassociation, leading to a distinct mechanical “hardness rebound" in heat-induced gels, a recovery in apparent viscosity (n ≈ 1), and maximized deactivation of IgE-binding epitopes. Our results identify tailored hydrolysis windows that balance hypoallergenic requirements with targeted foaming and gelling attributes. Consequently, this work provides a strategic framework for designing high-performance, low-allergen egg white ingredients.4 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Influence of cooking methods on physicochemical characteristics and in vitro protein digestibility of restructured pork steak hydrolyzed by bromelain and reformed by κ-carrageenan(2025-06-01); ; - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Life cycle assessment of spray-drying encapsulation of crude peptides produced from defective green coffee beans(2025-03-01); Karnchanatat, AphichartThe use of agricultural waste for the production of value-added ingredients was investigated. Defective green coffee beans were utilized as alternative feedstocks for the production of peptides. The crude peptides were produced by enzymatic hydrolysis, followed by membrane filtration and centrifugation. Subsequently, hydrolysate peptides were encapsulated via spray drying with maltodextrin as the carrier, facilitating their use as a functional ingredient in food supplements. This study aimed to produce hydrolysate peptides from defatted defective green coffee beans by supercritical carbon dioxide with ethanol as a cosolvent. Additionally, their environmental impacts (gate to gate) were evaluated and analyzed using the life cycle assessment approach. Data obtained from pilot-scale production of 10 L of oil extract and 50 L of peptide extract were used to examine the environmental consequences of the various treatments. Two scenarios of downstream processing were examined for equivalent antioxidant activity: spray-drying without maltodextrin (Scenario 1) and spray-drying with maltodextrin encapsulation (Scenario 2). Scenario 2 consumed less electricity than Scenario 1 due to its shorter operating time and lower environmental impact compared to Scenario 1. Additionally, its encapsulated form is suitable for antioxidant retention and the storage of functional ingredients. The greatest environmental impact arose from supercritical carbon dioxide with ethanol extraction, which affected 8 out of 15 midpoint categories, followed by spray dry encapsulation, which affected 7 out of 15 midpoint categories. Solutions for improvement, such as carbon dioxide and/or ethanol recycling, and alternative heat and electricity sources are also discussed.1 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Pyrazine yield and functional properties of rice bran protein hydrolysate formed by the Maillard reaction at varying pH(2022-03-01); Puechkamutr, YupornInterest in plant-based protein sources has grown rapidly. Rice bran contains excellent quality protein, but it is still rare in the market, due to its poor functional properties and undesirable odors. Therefore, we studied the Maillard reaction at different pHs on the formation of pyrazines and improved functional properties of rice bran protein hydrolysate. Protein from rice bran was extracted and hydrolyzed, using alcalase, at 55 °C for 4 h. Fructose was added, and the pH of the hydrolysate was adjusted to pHs between 7.0 and 10.0, before spray drying. Five pyrazines were detected in the hydrolysate powder, with the highest yield at pH 9 (p < 0.05). The highest odor active value came from 2-ethyl-3,5-dimethylpyrazine (26.26), which contributed coffee, nutty and caramel aromas, followed by 2,5-dimethylpyrazine (9.2) and 2-ethyl-5-methylpyrazine (5.0). Increased pH led to a darker color (L* = 58.5) and redder (a* = 11.7) and yellower (b* = 13.8) powder. Key functional properties—solubility, water and oil binding capacity and emulsion stability index and foaming capacity—were increased with pH (p < 0.05). The optimum pH for pyrazine formation and improved properties of enzymatic rice bran protein hydrolysate was pH 9.0.2 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Production of fiber hydrolysate from bamboo shoot with antioxidative properties by enzymatic hydrolysis(2019-06-04); 1