Wilaiwan Somchue

Mahidol University, Bangkok, Bangkok, Thailand

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Publications (3)8.87 Total impact

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    ABSTRACT: An on-line flow field-flow fractionation (FlFFF) with inductively coupled plasma mass spectrometry (ICP-MS) was employed for particle size characterization of selenium nanoparticles stabilized by pectin, mixed alginate/pectin, ovalbumin, and β-lactoglobulin. Under the synthesis condition used herein, the particle size increased in the following order when β-lactoglobulin, ovalbumin, mixed alginate/pectin, and pectin was used as a stabilizing agent. Upon incubation of selenium nanoparticles in gastrointestinal conditions, both in enzymatic and non-enzymatic media, particle size distributions and the surface of selenium nanoparticles changed differently. Nonetheless, more than 90 % of selenium was still presented in nanometer range after gastrointestinal digestion for the nanoparticles prepared by all types of stabilizers. In addition, the results show good agreement between the particle size observed from FlFFF and TEM technique.
    Food Research International 03/2014; · 3.05 Impact Factor
  • Wilaiwan Somchue, Atitaya Siripinyanond, Bruce K Gale
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    ABSTRACT: The potential of electrical field-flow fractionation (ElFFF) for characterization of metal nanoparticles was investigated in this study. Parameters affecting separation and retention such as applied DC voltage and flow rate were examined. Nanoparticles with different types of stabilizers, including citrate and tannic acid, were investigated. Changes to the applied voltage showed a significant influence on separation in ElFFF, and varying flow rate was used to improve plate heights in the experiments. For nanoparticles of a fixed size, the separation was based primarily on electrophoretic mobility. Particles with low electrophoretic mobility elute earlier. Therefore, citrate stabilized gold nanoparticles (-2.72 × 10(-4) cm(2) V(-1) s(-1)) eluted earlier than tannic acid stabilized gold nanoparticles (-4.54 × 10(-4) cm(2) V(-1) s(-1)) of the same size. In addition, ElFFF can be used for characterization of gold nanoparticles with different particle sizes including 10, 20, and 40 nm with a fixed stabilizing agent. For a specific separation condition, the separation of 10, 20, and 40 nm gold nanoparticles was clearly based on the particle size as opposed to the electrophoretic mobility, as the elution order was in order of decreasing mobility for 10 (-4.54 × 10(-4) cm(2) V(-1) s(-1)), 20 (-3.97 × 10(-4) cm(2) V(-1) s(-1)), and 40 (-3.76 × 10(-4) cm(2) V(-1) s(-1)) nm particles, respectively.
    Analytical Chemistry 05/2012; 84(11):4993-8. · 5.82 Impact Factor
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    ABSTRACT: Two types of proteins, including β-lactoglobulin (BLG) and hen egg white protein (HEW), were examined for their ability to encapsulate α-tocopherol (α-TOC) after salt-induced gelation of the proteins. Parameters affecting encapsulation efficiency were investigated including the type of salt, as well as concentrations of salt, protein, and α-TOC. Concentrations of protein and α-TOC revealed to have an influence on encapsulation efficiency. The optimum preparation condition of BLG-encapsulated α-TOC was as follows: BLG of 0.5% (w/v); α-TOC of 100mM; and CaCl2 of 25mM. The optimum preparation condition of HEW-encapsulated α-TOC was as follows: HEW of 4.0% (w/v); α-TOC of 50mM; and ZnCl2 of 25mM. With the selected preparation conditions, encapsulation efficiency by BLG aggregates was approx. 20% and that by HEW was approx. 32%. From the in vitro estimation, the release of α-TOC was nearly 100% in simulated gastric condition. Alginate was therefore used for coating of these encapsulated particles to prolong the release of α-TOC till simulated intestinal condition. The α-TOC of approx. 55% and 38% were retained and released in the simulated intestinal condition from BLG- and HEW-encapsulated particles, respectively.
    Food Research International - FOOD RES INT. 01/2009; 42(8):909-914.