Sirison, Jiraporn

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Sirison, Jiraporn
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jiraporn.si@kmitl.ac.th

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    Impact of wall materials on the physicochemical properties of spray-dried microencapsulated soybean oil bodies
    (2025-12-01)
    Twumasi, Grace Asantewaa
    ;
    Sangadkit, Wipavadee
    ;
    Manareet, Nitjaree
    ;
    Aussanasuwannakul, Aunchalee
    ;
    Ishii, Toya
    Soybean oil bodies (SOB) are naturally occurring emulsions with promising applications in food formulations. However, their sensitivity to environmental factors such as moisture, oxidation, and temperature fluctuations, coupled with their native instability, makes them difficult to incorporate into food products. This necessitates effective encapsulation strategies to preserve their bioactive properties, extend shelf life, and improve processability. This study aimed to encapsulate SOB using a spray drying technique with maltodextrin, whey protein isolate, and soy lecithin as wall materials. The encapsulation efficiency (56.43 - 85.41%) demonstrated the effective retention of oil bodies within the microparticles. The resulting powders were further characterized for powder yield, moisture content, water activity, color, wettability, solubility, hygroscopicity, particle size, surface charge, and morphological properties. SOB-maltodextrin microparticles showed higher yield and exhibited lower wettability time, indicating improved encapsulation efficiency and enhanced reconstitution ability. The whey protein isolate-based microparticles exhibited higher solubility (87.65 - 88.62%) and the smallest particle size, reflecting improved emulsification and stabilization properties, whereas soy lecithin-based formulations showed higher absolute surface charge (37.79 - 45.91 mV), lower moisture content, and reduced water activity, indicating superior stability. Spray-dried powders demonstrated good reconstitution properties, making them suitable for food applications. These findings highlight the potential of spray-drying, along with the choice of wall material, as key factors in the effective encapsulation of SOB, paving the way for the development of more stable, functional, and sustainable food products.
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    Comparison of surface and foaming properties of soy lipophilic protein with those of glycinin and β-conglycinin
    (2021-03-01)
    Sirison, Jiraporn
    ;
    Ishii, Toya
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    Matsumiya, Kentaro
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    Samoto, Masahiko
    ;
    Kohno, Mitsutaka
    Soy lipophilic protein (LP) is considered to form a major fraction of soy protein isolate, in addition to β-conglycinin (7 S) and glycinin (11 S). LP consists of phospholipid-protein complex and phospholipid-free protein molecules. Surface and foaming properties of LP were compared to those of 7 S and 11 S. These soy protein samples were prepared under mild conditions in order to avoid thermal denaturation, which enabled us to study the effects of heat treatment on surface and foaming properties of the proteins. Without heat treatment, the surface and foaming properties of LP were superior to those of other soy protein fractions, suggesting the phospholipid-protein complex in LP can produce fine bubbles with high drainage stability. Despite low surface and foaming properties of non-heated 7 S and 11 S, heat treatment improved the surface and foaming properties of 7 S and 11 S dramatically, which could be relevant to heat-induced changes in particle size, zeta-potential and surface hydrophobicity of 7 S and 11 S molecules. On the other hand, the foaming ability of LP was declined, but the foam stability was increased to maintain the foam volume up to the final stage of observation, by heating. In the foam stabilized by heated LP, medium sized bubbles as well as fine bubbles were produced. The improved foam stability may be attributed to the combination effect of the delayed drainage from the lamellar phase of fine bubbles and the increased resistance to the bursting of medium sized bubble.
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    Tuning of rheological behavior of soybean lipophilic protein-stabilized emulsions
    (2023-08-01)
    Sirison, Jiraporn
    ;
    Ishii, Toya
    ;
    Matsumiya, Kentaro
    ;
    Higashino, Yuki
    ;
    Nambu, Yuko
    Soy lipophilic protein (LP) is a protein fraction mainly composed of a phospholipid-protein complex isolated from defatted soy meal. This work investigated effects of seasoning materials, i.e., NaCl, sucrose, and acetic acid, on rheological properties of LP-stabilized O/W emulsions. LP dispersions in water were homogenized with soybean oil to create LP-stabilized emulsions of which added oil was 50 wt%. LP emulsions immediately flocculated but resisted coalescence at least for 8 weeks. An addition of NaCl and sucrose separately decreased emulsion viscosity probably due to salting-in and hydration effects, respectively. LP emulsions initially in a liquid form at pH 7.2 became semisolid at pH 5.7 by stepwise acidification, and thereafter returned to liquid by further acidification below pH 4.2. The drastic change was attributed to insufficient inter-droplet electrostatic repulsion within the pH range (pH 5.7–4.2) according to the zeta-potential analysis. The storage modulus (G′) of the solidified emulsions was higher than the loss modulus (G″) and not strongly dependent on frequency, indicating internal network structure. Cryo-SEM clarified that acidification neither caused more inhomogeneous distribution nor promoted coalescence of oil droplets, revealing that the acid-induced solidification resulted from enhanced non-covalent interactions between contacted and packed oil droplets. The solidified emulsion was stable against coalescence for at least 8 weeks under a commercial shelf-life condition. These findings show that LP can create stable emulsions highly tunable regarding rheological behavior, thereby emphasizing potential of LP for application to various food emulsion products varying in texture from liquid to semisolid.