Dr. Manop  Suphantharika
 Group : Industrial Biotechnology and Bioprocess Engineering
 
Contact Details :
Room BT204
Department of Biotechnology, Faculty of Science, Mahidol University
Rama VI Road, Bangkok 10400, Thailand
Tel : 0-2201-5314 Fax : 0-2
354-7160

E-mail :
manop.sup@mahidol.ac.th
Academic Position :
Associate Professor, Department of Biotechnology, Faculty of Science, Mahidol University
Education :
1978-1982

B.Sc.(Honours) in Food Technology, Chulalongkorn University, Bangkok, Thailand.

1984-1985 M.Sc. in Food Process Engineering, Asian Institute of Technology, Bangkok, Thailand.
1989-1992 Ph.D. in Biochemical Engineering, University of London, London, United Kingdom.
Experiences :
1982-1984

Assistant Production Manager, Pokphan Bangkok Co., Ltd. Bangkok, Thailand.

1985-1986 Lecturer at Department of Chemical Engineering, King Mongkut' s Institute of Technology Thonburi, Bangkok, Thailand.
1986-1997

Lecturer, Department of Biotechnology, Faculty of Science, Mahidol University.

1997-2000 Assistant Professor, Department of Biotechnology, Faculty of Science, Mahidol University.
2000-present Associate Professor, Department of Biotechnology, Faculty of Science, Mahidol University.
  2002-2006

Head,  Department of Biotechnology, Faculty of Science, Mahidol University

Research Interest :
- Physical and rheological properties of food hydrocolloids and emulsions.
- Spray drying and fluidized bed agglomeration of biomaterials
.
-
Product isolation and utilization of spent brewer's yeast.

Publications :

1.   Varavinit, S., Suphantharika, M., Yamane, T., Vichitsoonthonkul, T., Tharpanawongweach, S. and Meevootisom, V. (1988). Use of immobilized cells in 6-aminopenicillanic acid production. Microbial Utilization of Renewable Resources, 6, 9-17.

2.   Suphantharika, M., Ison, A.P., Lilly, M.D. and Buckland, B.C. (1994). The influence of dissolved oxygen tension on the synthesis of the antibiotic difficidin by Bacillus subtilis. Biotechnology and  Bioengineering, 44 (8), 1007-1012.

3.   Suphantharika, M., Ison, A.P. and Lilly, M.D. (1995). The effect of cycling dissolved oxygen tension on the synthesis of the antibiotic difficidin by Bacillus subtitis. Bioprocess Engineering, 12, 181-186.

4.   Shobsngob, S., Varavinit, S. and Suphantharika, M. (1995). The loss of sugar by the tubular bacterial film fermenter system occuring in the cane sugar production process. Proceedings of the International Conference on Biotechnology Research and Applications for Sustainable Development, 7-10 August 1995, Bangkok, Thailand, p. 207-212.

5.   Varavinit S., Shobsngob, S. and Suphantharika, M. (1995). Invention of new directly compressible rice starch for the pharmaceutical industries. Proceedings of the International Conference on Biotechnology Research and Applications for Sustainable Development, 7-10 August 1995, Bangkok, Thailand, p. 213-218.

6.   Suphantharika, M., Varavinit, S. and Shobsngob, S. (1995). Production of autolyzed yeast extract as a food flavoring agent. Proceedings of the International Conference on Biotechnology Research and Applications for Sustainable Development, 7-10 August 1995, Bangkok, Thailand, p.219-224.

7.   Udomsopagit, S., Kunnecke, W., Bilitewski, U., Suphantharika, M. and Bhumiratana, A. (1995). Flow injection analysis for L-glutamate using enzyme reactors and enzyme electrodes. Proceedings of the 21 st Congress on Science and Technology of Thailand, 25-27 October 1995, Chonburi, Thailand, p. 370-371.

8.   Varavinit, S., Preechaborisutkul, J., Shobsngob, S., Suphantharika, M. and De-eknamkul, C. (1996). Isolation and characterization of new peptide antibiotic produced by Bacillus subtilis. ASEAN Journal on  Science and  Technology for Development, 13 (1), 1-17.

9.   Verduyn, C., Suphantharika, M., Niemthanorm, A. and Suksomcheep, A. (1996). Production of food-grade yeast extract. Proceedings of the 9 th International Symposium on Yeasts, 25-30 August 1996, Sydney, p. 73.

10. Varavinit, S., Suphantharika, M. and Shobsngob, S. (1996). Formation of meat like aroma from modified tapioca starch. Annual Reports of ICBiotech, Osaka Univesity, 19, 348-351.

11. Juthasmith, P., Udomsopagit, S., Suphantharika, M. and Bhumiratana, A. (1996) Isolation and characterization of a glutamate oxidase producing microorganism. Biotechnology for Sustainable Utilization of Biological Resources in the Tropics, 11, 246-251.

12. Suphantharika, M., Varavinit, S. and Shobsngob, S. (1997). Determination of optimum conditions for autolyzed yeast extract production. ASEAN Journal on  Science and  Technology for Development, 14 (1), 21-28.

13. Verduyn, C., Niemthanorm, A. and Suphantharika, M. (1997). Effect of solids, papain and salt on yield and protein content of autolyzed yeast extract. ASEAN Journal on  Science and  Technology for Development, 14 (1), 29-40.

14. Udomsopagit, S., Suphantharika, M., Bhumiratana, A., Kunnecke, W. and Bilitewski, U. (1997). Application of modified flow injection analysis for L-glutamate determination. Proceedings of the VII Mexican Congress of Biotechnology and Bioengineering and the II International Symposium on Bioprocess Engineering, 8-12 September 1997, Sinaloa, Mexico, p.510.

15. Prasansarakij, T., Impoolsup, A., Boonchird, C., Suphantharika, M. and Pantuwatana, S.  (1997). Production of a heterologous protein by a recombinant Saccharomyces cerevisiae. Proceedings of the 23rd Congress on Science and Technology of Thailand, 20-22 October 1997, Chiang Mai, Thailand, p. 598-599.

16. Udomsopagit,S., Suphantharika, M., Kunnecke, W., Bilitewski, U. and Bhumiratana, A. (1997). Determination of L-glutamate in various commercial soy sauce products by using flow injection analysis with modified electrode. Proceedings of the 9 th Annual Meeting of the Thai Society for Biotechnology and the 2 nd JSPS-NRCT-DOST-LIPI-VCC Seminar, 19-22 November 1997, Suranaree University of Technology, Nakhon Ratchasima, Thailand, p. 64.

17. Varavinit, S., Shobsngob, S. and Suphantharika, M. (1998). Affinity flocculation of yeast cell debris by cationic polymer and calcium oxide. Foods & Food Ingredients Journal of Japan,   177, 85-89.

18. Suphantharika, M., Phetmaneelumka, W., Varavinit, S. and Shobsngob, S. (1998). Preparation of encapsulating agents from tapioca starch. ASEAN Journal on  Science and  Technology for Development, 15 (2), 1-11.

19. Udomsopagit, S., Suphantharika, M., Bhumiratana, A., Kunnecke, W. and Bilitewski, U. (1998). Flow injection analysis of L-glutamate using enzyme reactors and enzyme electrodes. ASEAN Journal on  Science and  Technology for Development, 15 (2), 73-92.

20. Udomsopagit, S., Suphantharika, M., Kunnecke, W., Bilitewski, U. and Bhumiratana, A. (1998). Determination of L-glutamate in various commercial soy sauce products using flow injection analysis with a modified electrode. World Journal of Microbiology & Biotechnology,  14 (4), 543-549.

21. Verduyn, C., Suksomcheep, A. and Suphantharika, M. (1999). Effect of high pressure homogenization and papain on the preparation of autolysed yeast extract. World Journal of Microbiology & Biotechnology, 15 (1), 57-63.

22. Suphantharika, M., Varavinit, S. and Shobsngob, S. (1999). Production of yeast extract containing hydrolysed non-yeast protein. Foods & Food Ingredients Journal of Japan, 181, 70-75.

23. Suphantharika, M., Varavinit, S. and Shobsngob, S. (1999). Removal of bitter substances from spent brewer’s yeast extract by solvent extraction. ASEAN Journal on  Science and  Technology for Development, 16 (2), 11-18.

24. Varavinit, S., Shobsngob, S., Bhidyachakorawat, M. and Suphantharika, M. (2000). Production of meat-like flavor. ScienceAsia, 26, 219-224.

25. Sombutyanuchit, P., Suphantharika, M. and Verduyn, C. (2001). Preparation of 5˘-GMP-rich yeast extracts from spent brewer's yeast. World Journal of Microbiology & Biotechnology, 17 (2), 163-168.

26. Saksinchai, S., Suphantharika, M. and Verduyn, C. (2001). Application of a simple yeast extract from spent brewer's yeast for growth and sporulation of Bacillus thuringiensis subsp. kurstaki : A physiological study. World Journal of Microbiology & Biotechnology, 17 (3), 307-316.

27. Thanardkit, P., Khunrae, P., Suphantharika, M. and Verduyn, C. (2002). Glucan from spent brewer's yeast : preparation, analysis and use as a potential immunostimulant in shrimp feed. World Journal of Microbiology & Biotechnology, 18 (6), 527-539.

28. Teera-Arunsiri, A., Suphantharika, M. and Ketunuti, U. (2003). Preparation of spray-dried wettable powder formulations of Bacillus thuringiensis - based biopesticides. Journal of Economic Entomology, 96 (2), 292-299.

29. Suphantharika, M., Khunrae, P., Thanardkit, P. and Verduyn, C. (2003). Preparation of spent brewer's yeast b-glucans with a potential application as an immunostimulant for black tiger shrimp, Penaeus monodon. Bioresource Technology, 88 (1), 55-60.

30. Na Nakorn, P., Suphantharika, M., Udomsopagit, S. and Surareungchai, W. (2003). Poly (vinylferrocene) - poly (ethylene glycol) glutamate oxidase electrode for determination of L-glutamate in commercial soy sauces. World Journal of Microbiology & Biotechnology, 19 (5), 479-485.

31. Thammakiti, S., Suphantharika, M., Phaesuwan, T. and Verduyn, C. (2004). Preparation of spent brewer's yeast b-glucans for potential applications in the food industry. International Journal of Food Science and Technology, 39 (1), 21-29.

32. Nilsang, S., Lertsiri, S., Suphantharika, M. and Assavanig, A. (2005). Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases. Journal of Food Engineering, 70 (4), 571-578.

33. Chaisawang, M. and Suphantharika, M. (2005). Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch. Carbohydrate Polymers, 61 (3), 288-295.

34. Shotipruk, A., Kittianong, P., Suphantharika, M. and Muangnapoh, C. (2005). Application of rotary microfiltration in debittering process of spent brewer’s yeast. Bioresource Technology, 96 (17), 1851-1859.

35. Unagul, P., Assantachai, C., Phadungruengluij, S., Suphantharika, M. and Verduyn, C. (2005). Properties of the docosahexaenoic acid-producer Schizochytrium mangrovei Sk-02 : Effects of glucose, temperature and salinity and their interaction. Botanica Marina, 48 (5/6), 387-394.

36. Worrasinchai, S.,  Suphantharika, M., Pinjai, S. and Jamnong, P. (2006).  b-Glucan prepared from spent brewer’s yeast as a fat replacer in mayonnaise.  Food Hydrocolloids, 20 (1), 68-78.

37. Chaisawang, M. and Suphantharika, M. (2006). Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum.  Food Hydrocolloids, 20 (5), 641-649.

38. Unagul, P., Assantachai, C., Phadungruengluij, S., Pongsuteeragul, T., Suphantharika, M. and Verduyn, C. (2006). Biomass and docosahexaenoic acid formation by Schizochytrium mangrovei Sk-02 at low salt concentrations. Botanica Marina, 49 (2), 182-190.

39. Sae-kang, V. and Suphantharika, M. (2006). Influence of pH and xanthan gum addition on freeze-thaw stability of tapioca starch pastes.  Carbohydrate Polymers, 65 (3), 371-380.

40. Achayuthakan, P., Suphantharika, M. and Rao, M.A. (2006). Yield stress components of waxy corn starch-xanthan mixtures : Effect of xanthan concentration and different starches. Carbohydrate Polymers, 65 (4), 469-478.

41. Lamoolphak, W., Goto, M., Sasaki, M., Suphantharika M.,  Muangnapoh, C., Prommuag, C. and Shotipruk, A. (2006). Hydrothermal decomposition of yeast cells for production of proteins and amino acids. Journal of Hazardous Materials, 137 (3), 1643-1648.

42. Unagul P., Assantachai, C., Phadungruengluij , S., Suphantharika, M., Tanticharoen, M. and Verduyn, C. (2007). Coconut water as a medium additive for the production of docosahexaenoic acid (C22:6 n3) by Schizochytrium mangrovei Sk-02. Bioresource Technology, 98 (2), 281-287.

43. Satrapai, S. and Suphantharika, M. (2007). Influence of spent brewer’s yeast b–glucan on gelatinization and retrogradation of rice starch. Carbohydrate Polymers, 67 (4), 500-510.

44. Santipanichwong, R. and Suphantharika, M. (2007). Carotenoids as colorants in reduced-fat mayonnaise containing spent  brewer’s yeast b–glucan as a fat replacer. Food Hydrocolloids, 21 (4), 565-574.

45.  Jinapong, N., Suphantharika, M. and Jamnong, P. (2008). Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering, 84 (2), 194-205.

 

46.  Achayuthakan, P. and Suphantharika, M. (2008). Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum. Carbohydrate Polymers, 71 (1), 9-17.

 

47.  Santipanichwong, R., Suphantharika, M., Weiss J. and McClements, D.J. (2008). Adsorption of protein-coated lipid droplets onto gellan gum hydrogel surfaces. Food Research International, 41 (3), 237-246.

 

48.  Techawipharat, J., Suphantharika, M. and BeMiller, J.N. (2008). Effects of cellulose derivatives and carrageenans on the pasting, paste, and gel properties of rice starches. Carbohydrate Polymers, 73 (3), 417-426.

 

49.   Viturawong, Y., Achayuthakan, P. and Suphantharika, M. (2008). Gelatinization and rheological properties of rice starch/xanthan mixtures: Effects of molecular weight of xanthan and different salts. Food Chemistry, 111 (1), 106-114.

 

50.  Santipanichwong, R., Suphantharika, M., Weiss, J. and McClements, D.J. (2008). Core-shell biopolymer nanoparticles produced by electrostatic deposition of beet pectin onto heat-denatured b-lactoglobulin aggregates. Journal of Food Science, 73 (6), N23-N30.

 

51. Banchathanakij, R. and Suphantharika, M. (2009). Effect of different b-glucans on the gelatinisation and retrogradation of rice starch. Food Chemistry, 114 (1), 5-14.

 

52. Santipanichwong, R. and Suphantharika, M. (2009). Influence of different b-glucans on the physical and rheological properties of egg yolk stabilized oil-in-water emulsions. Food Hydrocolloids, 23 (5), 1279-1287.

 

53. Boonyeun, P., Shotipruk, A., Prommuak, C., Suphantharika, M. and Muangnapoh, C. (2011) Enhancement of amino acid production by two-step autolysis of spent brewer’s yeast. Chemical Engineering Communications, 198 (12), 1594-1602.

 

54. Achayuthakan, P., Suphantharika, M. and BeMiller, J. N. (2012). Confocal laser scanning microscopy of dextran-rice starch mixtures. Carbohydrate Polymers, 87 (1), 557-563.

 

55. Samutsri, W. and Suphantharika, M. (2012). Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids. Carbohydrate Polymers, 87 (2), 1559-1568.

56. Wongkongkatep, P., Manopwisedjaroen, K., Tiposoth, P., Archakunakorn, S., Pongtharangkul, T., Suphantharika, M., Honda, K., Hamachi, I. and Wongkongkatep, J. (2012). Bacteria interface pickering emulsions stabilized by self-assembled bacteria-chitosan network. Langmuir, 28 (13), 5729-5736.

57. Thiengnoi, P., Suphantharika, M. and Wongkongkatep, P. (2012). Influence of binder type and concentration on physical properties of agglomerated, spray-dried, and high oil loaded microcapsules. Journal of Food, Agriculture & Environment, 10 (3&4), 141-150.

58. Chaisawang, M., Verduyn, C., Chauvatcharin, S. and Suphantharika, M. (2012). Metabolic networks and bioenergetics of Aurantiochytrium sp. B-072 during storage lipid formation. Brazilian Journal of Microbiology, 43 (3), 1192-1205.

59. Deeyai, P., Suphantharika, M., Wongsagonsup, R. and Dangtip, S. (2013). Characterization of modified tapioca starch in atmospheric argon plasma under diverse humidity by FTIR spectroscopy. Chinese Physics Letters, 30 (1), art. no. 018103.

60. Winuprasith, T. and Suphantharika, M. (2013). Microfibrillated cellulose from mangosteen (Garcinia mangostana L.) rind: Preparation, characterization, and evaluation as an emulsion stabilizer. Food Hydrocolloids, 32 (2), 383-394.

61. Wongsagonsup, R., Pujchakarn, T., Jitrakbumrung, S., Chaiwat, W., Fuongfuchat, A., Varavinit, S., Dangtip, S. and Suphantharika, M. (2014). Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product. Carbohydrate Polymers, 101, 656-665.

62. Winuprasith, T., Suphantharika, M., McClements, D. J. and He, L. (2014). Spectroscopic studies of conformational changes of b-lactoglobulin adsorbed on gold nanoparticle surfaces. Journal of Colloid and Interface Science, 416, 184-189.

63. Wongsagonsup, R., Deeyai, P., Chaiwat, W., Horrungsiwat, S., Leejariensuk, K., Suphantharika, M., Fuongfuchat, A. and Dangtip, S. (2014). Modification of tapioca starch by non-chemical route using jet atmospheric argon plasma. Carbohydrate Polymers, 102, 790-798.

64. Kittisuban, P., Lee, B. -H., Suphantharika, M. and Hamaker, B. R. (2014). Slow glucose release property of enzyme-synthesized highly branched maltodextrins differs among starch sources. Carbohydrate Polymers, 107, 182-191.

65. Kittisuban, P., Ritthiruangdej, P. and Suphantharika, M. (2014). Optimization of hydroxypropylmethylcellulose, yeast b–glucan, and whey protein levels based on physical properties of gluten-free rice bread using response surface methodology. LWT – Food Science and Technology, 57 (2), 738-748.

 



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