The 2005 Taguchi Prize for
Outstanding Research Achievements by a Young Scientist in the Field of Biotechnology
is awarded to
DR. WONNOP VISESSANGUAN
Physico-chemical and biochemical properties of Thai fermented foods ---------------------------------------------------------------------------------------------------------Wonnop Visessanguan Food Biotechnology Laboratory, BIOTEC Central Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC) 113 Thailand Science Park, Paholyothin Rd., Klong 1, Klong Luang, Pathumthani, 12120, Thailand. Fermentation is the oldest biotechnology long been employed in manufacturing foods in Thailand. Not only from their own unique characteristics in sensory quality but also from nutritional standpoints, traditional fermented foods have gained more popularity. Some of them become more economically important as commodities for both domestic consumption and export. However, today's fermentation processes still mainly rely on traditional methods, which are inconsistent, unpredictable and short of scientific explanation and supports. With the emphasis on the food fermentation, the changes in physico-chemical and biochemical characteristics, particularly on those related to color, texture, taste, and flavor of 4 Thai traditional fermented foods has been studied. Studies on Nham (a fermented pork sausage) suggested that acidification of meat is an important process in fermentation of Nham. With a positive impact on sourness and texture formation, acidification greatly affects color and water-holding capacity, leading to increased paleness and drip loss. In particular, the obtained results also suggest the implication of proteolysis on drip, which is a negative determinant of Nham and other meat products fermented by lactic acid bacteria. Som-fug (a fermented fish mince) is similar to Nham except that fish mince is used instead of pork and rind. Challenging by a general belief that high quality Som-fug can be achieved only from fresh water fish, it was shown that marine fish, specially underutilized fish species, can also be used for high quality Som-fug processing. Researches on Nam-Pla (a fish sauce) involved the development of accelerated process for fish sauce fermentation by using enzymes. With the new process, the first grade fish sauce from anchovies can be produced within 10 months. The obtained fish sauce contains nitrogen content higher than 25 g/L and possesses good flavor and taste characteristics. Research on Thua-nao (a fermented soy product of the northern Thailand) showed that fermentation primarily involves proteolytic degradation of soy proteins, yielding peptide and amino acids, which can be deaminated to ammonia. Proteolysis of soy proteins can be accelerated by inoculation of Bacillus subtilis and is mediated by several proteinases, especially excreted by Bacillus subtilis. Due to its possible nutritional and health benefits and the potential use as a food flavoring agents, Thua-nao has gained new interest in food and feed applications. Despite differences in source of materials, manufacturing processes, and microorganisms involved of these fermented products, they are all similar in which their quality characteristics are associated with changes in protein composition and functional properties. A thorough understanding of these changes and the effects of processing parameters such as formulation, ingredients, as well as starter cultures will lead to more innovative applications and future development in food fermentation.
CITATION
Dr. Wonnop Visessanguan was born in Bangkok on November 18, 1968. He received both Bachelor and Master of Science degrees in Biochemistry from Department of Biochemistry, Faculty of Science, Chulalongkorn University in 1989 and 1992, respectively. In 1996, he received a Royal Thai Government Scholarship to persue Ph.D. study in Food Science and Technology at Oregon State University, USA and carried out his Ph.D. thesis under supervision of Assoc. Prof. Haejung An. After graduation in 2000, Dr. Wonnop began his career as a researcher at Food Biotechnology Laboratory, BIOTEC Central Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA). Dr. Wonnop’s current research interests include different areas of protein in various food systems based on addressing the needs of food industry and community. Besides providing scientific background on these food products, he anticipates that the knowledge gained would lead to better control and improvement of the quality, nutritional value and safety of the products that are the basis of the food industry. Dr. Wonnop has published 60 refereed papers in international journals, more than 30 abstracts and 1 book chapter. Dr. Wonnop was the recipient of the 2003 Outstanding Young Scientist Award from the Foundation for the Promotion of Science and Technology under the Patronage of His Majesty the King. He is a member and affiliated member of the Institute of Food Technologists (IFT), and Thai Academy of Science and Technology (TAST), respectively. He also currently serves as a member of Biochemistry and Molecular Biology (BMB) Section of Science Society of Thailand.