Phumsombat, Putthapong

Loading...
Thumbnail Image
Preferred name
Phumsombat, Putthapong
Main Affiliation
Email
putthapong.ph@kmitl.ac.th

Settings

Now showing 1 - 3 of 3
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Effect of hydroxypropyl methylcellulose on physicochemical characteristics of high protein jasmine rice coated with rice protein isolate
    (2026-04-15)
    Sonklin, Chanikan
    ;
    Saengsuk, Nachomkamon
    ;
    Wiyaporn, Parnpailin
    ;
    Yodlum, Prapawadee
    ;
    Phumsombat, Putthapong
    This study investigated the effects of hydroxypropyl methylcellulose (HPMC; 0, 2.5, 5, and 10 g/L) on the physicochemical properties of coated high-protein jasmine rice. Water holding capacity (WHC), texture, color, protein content, zeta potential, Fourier transform infrared (FTIR) spectroscopy, microstructure, and differential scanning calorimetry (DSC) were evaluated to identify optimal coating performance. Moderate HPMC concentrations (2.5–5 g/L) significantly improved WHC and produced the softest and least adhesive cooked rice, consistent with a porous and open microstructure observed by SEM. The highest protein content was obtained at 5 g/L HPMC, indicating improved coating uniformity and film cohesion. Increasing HPMC concentration resulted in more negative zeta potential values, suggesting enhanced dispersion stability. FTIR analysis revealed strengthened O–H and carbohydrate-associated bands at moderate HPMC levels, indicating enhanced hydrogen bonding and polysaccharide deposition. DSC results showed that all coated samples exhibited lower retrogradation enthalpy than the control, with the lowest structural ordering observed at 2.5–5 g/L HPMC. Excessive HPMC (10 g/L) formed a denser matrix, partially increasing hardness and enthalpy without exceeding the control. Overall, moderate HPMC concentrations effectively optimized hydration behavior, texture, and coating stability of high-protein jasmine rice.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Influence of mung bean protein isolate concentration and pH on gel formation and physicochemical properties of mung bean protein–gellan gum composites
    (2026-01-01)
    Lergchinnaboot, Praewa
    ;
    Saengsuk, Nachomkamon
    ;
    Sonklin, Chanikan
    ;
    Phumsombat, Putthapong
    This study examined the effects of mung bean protein isolate concentration and pH on gel formation and physicochemical properties of mung bean protein isolate–low-acyl gellan gum (MB-GG) composite systems for structured plant-based food applications. Composite gels were prepared using mung bean protein isolate concentrations of 25%, 50%, and 75% (w/w) under pH 5, 6, and 7 and evaluated for key physicochemical, structural, and rheological properties. Both mung bean protein isolate concentration and pH significantly influenced gel structure and functionality. Gels formed at pH 5 exhibited stronger intermolecular associations but more heterogeneous structures, potentially because of enhanced protein aggregation near the isoelectric region, whereas increasing pH improved gel uniformity and lightness while reducing water holding capacity. Although gels containing 25% mung bean protein isolate produced the strongest gel network, the 50% formulation at pH 6 provided the most balanced combination of structural stability, water retention, and textural performance. Overall, these findings demonstrate that balanced protein–gellan gum interactions, rather than protein enrichment alone, govern MB-GG gel functionality, and this interaction-driven framework may also guide formulation design in other plant protein–hydrocolloid systems for structured food applications.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent 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)
    Phumsombat, Putthapong
    ;
    Saengsuk, Nachomkamon
    ;
    Laohakunjit, Natta
    ;
    Selamassakul, Orrapun
    ;
    Sonklin, Chanikan
    This study systematically investigated the effects of cooking methods (sous vide, baking, and frying), enzymatic treatment with bromelain, and hydrocolloid stabilization using κ-carrageenan on the physicochemical properties and in vitro protein digestibility (IVPD) of restructured pork steaks. Sous vide cooking retained 36 % more moisture (27 % Water holding capacity; WHC) and had 84 % lower cooking loss (4 %) than fried samples, resulting in a more tender texture (hardness reduced by 30 % compared to baked samples) and the highest IVPD (9 % higher than baked and 10 % higher than fried samples). Baked samples exhibited the highest WHC (42 %), while fried samples showed the highest cooking loss (25 %). Microstructure analysis revealed that sous vide samples maintained a more uniform and intact protein matrix, while fried samples exhibited greater structural disruption and porosity. Bromelain hydrolyzed muscle proteins into smaller peptides, improving tenderness and digestibility, while κ-carrageenan formed a stabilizing protein-polysaccharide network, counteracting bromelain's over-hydrolysis and preserving textural integrity. Additionally, κ-carrageenan significantly enhanced WHC and contributed to a uniform appearance across all cooking methods. This indicates that bromelain and κ-carrageenan work synergistically to enhance moisture retention, texture, and digestibility. Results demonstrate the potential of sous vide, combined with enzymatic and hydrocolloid treatments, to produce innovative, high-quality restructured meat products that align with modern consumer preferences for convenience, nutrition, and functionality. This research offers a promising framework for optimizing restructured meat production to meet evolving industry and consumer demands.