Uthumporn Utra@ Sapina Abdullah
		sapina@usm.my
		Ext: 2220
		Food polymer science in the study of food biopolymer     Fundamental aspects of structure-property relationships and technological applications of starch and non-starch polysaccharides     Developing food products with added value (functional food)     Food processing of agro-based     products and waste utilization

{tab=Profile}

Hi all. Welcome to my website!

I have just learnt how to create a website, so you have to bear with me. Mostly, everything will still be empty (as I just join USM in January 2011 too). But I will update this website as soon as possible.

Enjoy!

Related SDGs

 {tab=Research}

For my research, I'm really interested in combining food biopolymer with developing food products with added value (functional food). As we all know, nowadays people really concern about their health. So I hope from my research output, I could contribute to the human nutrition and community health.

Basically, my research interest is around these area

• Food polymer science in the study of food biopolymer
• Fundamental aspects of structure-property relationships and technological applications of starch and non-starch polysaccharides
• Developing food products with added value (functional food)
• Food processing of agro-based products and waste utilization
• Food chemistry and analysis

p/s: Never judge the book by its cover cause you never know what you love till you know them. So to those who think that they don't like starch, you are most welcome to come and see me personally.

Research Project

    Development of low GI food products using tea polyphenol extract
    Extraction of betacyanin pigment and development of microencapsulated powder from paper flower (Bougainvillea spp)
    Producing high dietary fiber powder from different types of eggplant (Solanum melongena L.) - towards health promotion and production of low GI food
    The effect of microwave heating on properties of starch

 

 {tab=Teaching}   

    Food Chemistry (IMG 103)
    Food Chemical Analysis (IMG 203)
    Food processing Technology (IMK 309)
    Food processing Practical (IMA 312)

 {tab=Supervision}

• 1. Dr. Anju Goel (India) Plasma Enhanced Chemical Vapor Deposition Systems Postdoctoral @ 1992 - 1994
• 2. Mr. Ali Yaskwi Darkwi (Libya) Computer Simulation of I-V Characteristics and Collection Efficiency for a-Si:H Tandem Solar Cells Interconnected by Transparent Conductive Oxide. Ph.D @ 1992 - 1996
• 3. Mr. Kuan Yew Cheong Measurement of Electrical Resisitivity and Photoconductivity of Thin Film Germanium on Silicon Substrate. M.Sc. @ 1987 - 1992

 {tab=Publication}

SI INDEXED Journals

    Uthumporn, U., Karim, A.A., Fazilah, A. (2013). Defatting improves the hydrolysis of granular starch using a mixture of fungal amylolytic enzymes. Industrial Crops and Products, 43 (1), pp. 441-449. (Impact factor: 2.469)
    Chong, W.T., Uthumporn, U., Karim, A.A., Cheng, L.H. (2013). The influence of ultrasound on the degree of oxidation of hypochlorite-oxidized corn starch. LWT - Food Science and Technology, 50 (2), pp. 439-443. (Impact factor: 3.011)
    Uthumporn, U., Shariffa, Y.N., Fazilah, A., Karim, A.A. (2012). Effects of NaOH treatment of cereal starch granules on the extent of granular starch hydrolysis. Colloid and Polymer Science, 290 (15), pp. 1481-1491. (Impact factor: 2.331)
     Uthumporn, U., Shariffa, Y.N., Karim, A.A. (2012). Hydrolysis of native and heat-treated starches at sub-gelatinization temperature using granular starch hydrolyzing enzyme.Applied Biochemistry and Biotechnology, 166 (5), pp. 1167-1182. (Impact factor: 1.943)
     Uthumporn, U., Zaidul, I. S. M. and Karim, A. A. (2010). Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes. Food and Bioproducts Processing, 88(1), 47-54. (Impact factor: 1.940)
    Uthumporn, U., Shariffa, Y.N., Karim, A.A. Hydrolysis of native and cross-linked corn, tapioca, and sweet potato starches at sub-gelatinization temperature using a mixture of amylolytic enzymes. Starch. DOI: 10.1002/star.201200002. Waiting for publication. (Impact factor: 1.243)

Proceedings
    Uthumporn, U. and Karim, A. A. (2007). Comparative susceptibility of Sago (Metroxylon sagu) towards enzymatic hydrolysis at sub-gelatinization temperature using novel amylolytic enzymes. Proceedings of International Sago Symposium, Sago: its Potential in Food and Industry.
    Uthumporn, U. and Karim, A. A. (2007). Characterization of starches with different ratios of amylose:amylopectin hydrolyzed at sub-gelatinization temperature using a mixture of amylolytic enzymes.Proceedings of Starch Update 2007: The 4th Conference on Starch Technology.
    Uthumporn, U. and Karim, A. A. (2007). Hydrolysis of starch at sub-gelatinization temperature using a mixture of amylolytic enzymes. Proceedings of 10th ASEAN Food Conference 2007.

Oral presentation

6th Food Science and Technology Seminar (MIFT) 2009, Universiti Malaysia Sabah, Kota Kinabalu.

{tab=Recognitions}

Reviewer in SI Indexed Journals

2013

International Food Research Journal

Determination of sugar content in pineapple waste variety N36

Food research International

     Multi-scale structural and digestibility changes of high-amylose corn starch after hydrothermal-pressure treatment at different gelatinization temperature

     Effects of polypeptides derived from soy protein on maize starch retrogradation studied by IR spectra and ESI-MS analysis

    Dissociation of Aleurone Cell Cluster from Wheat Bran by Centrifugal Impact Milling

    Effect of Hydrothermal Treatment on Physicochemical and Digestibility Properties of Oat Starch Food Research International

Food Hydrocolloid

 Structure changes of potato starch granule during Dielectric-Barrier Discharge air plasma treatment

PLOS ONE (PONE-D-13-01476)

 Mammalian Mucosal <alpha>-Glucosidases Coordinate with <alpha>-Amylase in the Initial Starch Hydrolysis Stage to Have a Role in Starch Digestion beyond Glucogenesis.

 2012

Food research International

     In vitro inhibitory-starch digestibility in solid matrix of extracted malva nut gum product of Thailand

    Retrogradation Behavior of High-Amylose Long Rice Starch by Improved Extrusion Cooking Technology

    Effects of polypeptides derived from soy protein on maize starch retrogradation studied by IR spectra and ESI-MS analysis

 Starch

 Enzymatic hydrolysis of Canna Indica, Manihot Esculenta and Xanthosoma Sagittifolium native starches below the gelatinization temperature

 Malaysian Fisheries Journal

 Extraction of gelatin and sarcoplasmic protein from skin and muscle of catfish (Clarias macrocephalus) and its physicochemical properties

2011

Food research International

 In vitro digestibility of starch from flours of thermally treated grains of amaranth

 Starch

 Starch analysis: An overview of technical approaches

 Reviewer for Penang Green Industry Conference 2011

{tab=Consultancy}
Consultation for Changkat Adventure Company (2011)

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