Phumsombat, Putthapong

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Phumsombat, Putthapong
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Email
putthapong.ph@kmitl.ac.th

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    Item type:Publication,
    Enzymatic hydrolysis and biological activities of Konjac glucomannan hydrolysate in different degree of polymerisation
    (2024-11-01)
    Pomsang, Pachara
    ;
    Ayuni, Dwi
    ;
    Phumsombat, Putthapong
    ;
    Eugelio, Fabiola
    ;
    Fanti, Federico
    The study explores the enhanced functional and bioactive properties of Konjac Glucomannan Hydrolysate (KGMH) by partially degrading Konjac Glucomannan (KGM) using β-mannanase over 60 min. KGM concentrations (40% and 50% w/w) were treated with 200–300 U g<sup>−1</sup> of the enzyme over 60 min. The hydrolysis of KGM was monitored by colorimetry, with DP values ranging from 4.20 to 6.16 for 40% KGM and 4.10 to 4.60 for 50% KGM. MALDI-TOF-MS analysis confirmed typical oligosaccharides with DP values from 2 to 9 and some acetyl substitutions. The optimal conditions of 40% KGM with 250 U g<sup>−1</sup> enzyme and varying hydrolysis times produced KGMHs with a wide range of DPs, demonstrating in vitro antioxidant and anti-glycation activities. The results showed significant bioactivities (P < 0.05) positively correlated with lower DP values. This study emphasises the potential of KGMH as a novel functional food ingredient, highlighting its bioactive properties and the significant impact of DPs on the biological functionality of saccharides.
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    Characterisation of chicken breast and soy proteins glycated with konjac glucomannan hydrolysate
    (2024-11-01)
    Pomsang, Pachara
    ;
    Phumsombat, Putthapong
    ;
    Borompichaichartkul, Chaleeda
    This study investigated the enhancement of food proteins through glycation with bioactive saccharides derived from Konjac glucomannan hydrolysate (KGMH) via the Maillard reaction. The focus was on how the degree of polymerisation (DP) of KGMH influences the glycation process and the properties of conjugates with chicken breast and soy proteins. KGMH samples with low, medium, and high DPs (4.20, 5.21, and 6.11, respectively) were glycated under wet-heating conditions with varying pH levels (8, 9, and 10) at 70 °C for 15 min to 6 h. Results demonstrated that higher pH and longer reaction times significantly enhanced (P < 0.05) glycation and browning, particularly with lower DP saccharides. The optimal conjugates markedly improved protein solubility (1.3 to 1.9 times), heat stability (1.1 to 2.4 times), and emulsification properties (1.2 to 1.5 times), with the highest DP showing the strongest correlation. Additionally, these conjugates exhibited significantly enhanced in vitro bioaccessibility (58.69% to 66.65%) and antioxidant activity (P < 0.05). This study highlights the novel potential of KGMH-protein conjugation through the Maillard reaction for developing functional food ingredients with superior quality.