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Sunantha Ketnawa,Phanuphong Chaiwut,Saroat Rawdkuen 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.5
This study examines the extraction of bromelain from pineapple peels by using an aqueous two-phase system (ATPS). Bromelain from the crude extract predominantly partitioned to the polyethylene glycol rich phase. The best condition for bromelain partitioning was found to be 18%PEG6000-17% MgSO_4, which increased purity 3.44-fold with an activity recovery of 206%. Protein patterns and activity staining showed the molecular weight of bromelain to be about 29 kDa. The bromelain showed the highest relative activity at pH 8.0 and at 60^oC. When increasing NaCl concentrations (up to 1.5%, w/v), its activity continuously decreased. The bromelain (0-0.3 units) was applied to hydrolyze collagen. The β, α1, α2 components of collagen extensively degraded into small peptides when treated with the bromelain. This study showed that the ATPS can be employed to isolate the bromelain from pineapple peels and the bromelain extract could be used as a meat tenderizing agent.
Effect of red Jasmine rice replacement on rice flour properties and noodle qualities
Supaluck Kraithong,이수용,Saroat Rawdkuen 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.1
This study aimed to assess flour and noodlequalities after substituting Phitsanulok rice flour (PH) withred Jasmine rice flour (RJ). Blended rice flours were preparedby replacing PH with RJ at various ratios [100:00(0RJ), 75:25 (25RJ), 50:50 (50RJ), 25:75 (75RJ), and00:100 (100RJ)]. Some quality improvements wereobserved in the blended rice flour in terms of chemical andpasting properties at the replacement ratio of 75:25(p\0.05). At the same ratio, total phenolic contents,antioxidance activites, and some textural and sensoryproperties of noodle were developed (p\0.05). However,increasing values of some undesirable properties includingcooking loss and rehydration were also observed(p\0.05). The noodle made from 100RJ showed thehighest level of acceptability but not significantly differentcompared with others (p[0.05). Thus, RJ could be usedto improve the nutritional value of rice flour, and it couldbe used for development of health benefits in rice noodle.