 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : The Effect of Steaming Time on Microstructural Changes of Instant Noodles) ผู้เขียน: Lalana Chewangkul,  ดร.วรรณวิบูลย์ กาญจนกุญชร, รองศาสตราจารย์ , ดร.อรอนงค์ นัยวิกุล, ศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractConfocal laser scanning microscopy (CLSM) was used for examining microstructural differences resulted from different steaming time in modern instant noodles production. Fresh noodles were subjected to a saturated steam tunnel for 0, 1 or 3 minutes prior to entering a 135?C fryer for 50 seconds. The obtained noodles were then rehydrated and examined by CLSM. Three microstructural parameters: degree of starch swelling, starch-protein association and protein continuity were evaluated. CLSM images showed the 3- minutes steamed samples to have a greater amount of swollen starch, better association between starch granules and protein matrix and better continuity of protein network. Thus, fundamental understanding of microscopic spatial arrangement between starch and protein affected by steaming time in instant noodles processing could be achieved via CLSM. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Microstructural Changes in Instant Noodles During Production via Triple Staining and Confocal Laser Scanning Microscopy and Scanning Electron Microscopy) ผู้เขียน:Lalana Chewangkul, ดร.อรอนงค์ นัยวิกุล, ศาสตราจารย์, ดร.วรรณวิบูลย์ กาญจนกุญชร, รองศาสตราจารย์, Christopher G. Oates, Klanarong Siroth, ดร.ธงชัย สุวรรณสิชณน์, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractConfocal Laser Scanning Microscopy (CLSM) was used to study changes in microstructure throughout the process of instant noodle production. Multiple staining of acridine orange, fluorolink Cy- 3 and sulforhodamine was applied in order to differentiate protein, starch and lipid, respectively, in the same image. Scanning Electron Microscopy (SEM) was also applied, complementarily, to contribute stereoscopic images. The microscopic data obtained from triple-labeled samples examined by CLSM were found to correspond to the stereoscopic SEM micrographs. Morphological changes and microstructural arrangement of starch granules and protein matrix, and the presence of lipids were found to respond to different regimes of process: addition of water, inputs of mechanical force and heat and introduction of frying. Thus, triple staining, via CLSM, could be regarded as a potential tool for monitoring microstructural differences resulting from varied processing conditions. |