Arsa, Supeeraya

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Arsa, Supeeraya
Alternative Name
Arsa, S.
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Email
supeeraya.ar@kmitl.ac.th

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    Item type:Publication,
    Effect of extraction solution on functional properties of extracted protein from Bombay locust (Patanga succincta Johannson, 1763)
    (2023-12-01)
    Puechkamutr, Y.
    ;
    Arsa, S.
    Alternative sources of protein are gaining popularity since they require less natural resource input, but still provide a significant amount of protein as compared to traditional protein sources. Insect protein is one of the alternative protein types, and due to its nutritional benefits, research interest in Bombay locust (Patanga succincta) (BL) protein has grown. In the present work, we aimed to determine the protein content, yield, molecular weight profile, and functional properties such as protein solubility, emulsion, and foam properties of BL protein extracted using distilled water, salt (NaCl), or alkaline (NaOH) solution, at the concentrations of 0.5, 1.0, or 1.5%. The highest protein extraction yield was alkaline soluble protein (22 - 28%), which was followed by water (16%) and salt (11 - 13%) soluble proteins. The protein powder prepared by 0.5% alkaline extraction had the highest foam capacity (33.33%) and foam stability (12.50%) (p < 0.05), but the water soluble protein powder had the highest emulsion activity index (118.3 m<sup>2</sup>/g) and emulsion stability index (52.45 min) (p < 0.05). These results indicated that the type and concentration of solution could have an impact on the protein extraction yield, molecular weight profile, and functional characteristics.
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    Item type:Publication,
    Silkworm pupae protein isolate as a sustainable functional ingredient: Extraction optimization and application in sponge cake
    (2026-01-01)
    Yarnpunya, P.
    ;
    Puechkamutr, Y.
    ;
    Pinsirodom, P.
    ;
    Nalinanon, S.
    ;
    Maneerat, N.
    The increasing global population necessitates sustainable and nutritious alternative protein sources, positioning edible insects as a promising solution. Silkworm (Bombyx mori) pupae (SP), a by-product of silk production abundant in Thailand, are a rich source of high-quality protein. This study investigated the impact of different extraction solvents (water, saline, and alkaline) on the amino acid profiles, antioxidative capacities, and functional properties (emulsifying and foaming capacities) of SP protein isolates. Alkaline extraction yielded protein isolates (ASP) with a balanced amino acid composition, elevated antioxidant activities, and superior emulsifying activity index and foaming stability, compared to bovine serum albumin. Consequently, ASP was selected to enrich sponge cake, a low-ratio foam-type cake that relies on air bubble stability. Sponge cakes with 0, 5, 10 and 15% wheat flour substitution by ASP were prepared and evaluated for their quality and sensory properties. While water activity remained unaffected, the specific volume of SP sponge cakes significantly increased with higher ASP substitution levels. Texture analysis revealed a softening effect at lower substitution rates (up to 10%), followed by increased hardness at 15%. Sensory evaluation indicated no significant difference in liking scores in appearance, colour, and texture across all formulations, but liking scores in odour and taste declined with increasing ASP concentration. Overall, the study demonstrates the potential of alkaline-extracted SP protein isolates as a functional ingredient in sponge cake up to a 5% substitution level, improving specific volume without compromising sensory acceptability. Further research is needed to address off-flavours and explore broader applications in bakery products.