synergistic degradation of konjac glucomannan by alkaline
Synergistic Effects of Calcium Hydroxide and Konjac
Jan 01 2014Read Synergistic Effects of Calcium Hydroxide and Konjac Glucomannan (KGM) on the Thermomechanical Properties of Buckwheat Flour and the Quality of Buckwheat Noodles Journal of Texture Studies on DeepDyve the largest online rental service for scholarly research with thousands of academic publications available at your fingertips
Re‐evaluation of konjac gum (E 425 i) and konjac
Jun 28 2017Furthermore the Panel noted that both konjac gum (E 425 i) and konjac glucomannan (E 425 ii) are covered by this conclusion since konjac flour is the not purified raw product from the root of the perennial plant A konjac 21 21 The Panel noted that while the EU specification for konjac gum defines the raw material for the flour (and hence for
New Application of Konjac Glucomannan as a Texture Modifier
Konjac glucomannan (KGM) is a major compo nent of the tuber of Amorphophallus konjac K Koch which grows in Southeast Asia' Its main chain is composed of /3-1 4-linked D-mannose and D-glucose and it forms a highly viscous solution KGM forms a thermo-irreversible gel which is known as kon
Jing Wang
Abstract: Konjac glucomannan is a kind of natural polysaccharides with excellent biocompatibility and biodegradable activities In this paper a series of Konjac glucomannan-graft-methacrylic acid copolymers were prepared by the free-radical initiation grafting Konjac Glucomannan (KGM) with methacrylic acid(MA)
Studies on the Chemical Structure of Konjac Mannan
Studies on the Chemical Structure of Konjac Mannan Part I 1447 the above mentioned conversion of a-into f3-form in konjac flour was accompanied by a seccession of the side chains Smith and his coworker5 ' re-examined the structure of konjac glucomannan using the more modern tech niques which include methylation and perio
Ultrasound mediated acid hydrolysis of konjac glucomannan
glucomannan exerts a greater prebiotic effect than the non-hydrolyzed KGM in Balb/c mice This is inline with work reported by Al-Ghazzewi et al (2007) Alonso-Sande et al (2009) and Al-Ghazzewi and Tester (2010) This research was conducted with the aim of producing KGM with modified physical properties by degradation
Rheological Properties of Mixed Gels: Gelatin Konjac
Konjac glucomannan was purchased from Puritan's Pride (Oakdale NY U S A ) and gelatin was obtained from Dr Oetker (Gdansk Poland) Mixtures of KGM and LBG were prepared in a 25% sucrose and 0 22% citric acid solution under mechanical stirring at 75C for 30 min Gelatin was mixed in the solution by manual and mechanical stirring
United States Department of Agriculture Agricultural
126 Gels produced with konjac flour must be treated with preservatives to prevent degradation by airborne 127 microorganisms that may start the bacterial fermentation process 128 129 Konjac flour gels may be formed in several ways based on the interactions of glucomannan with other 130 chemical processes
Chi Zhang
Abstract: Konjac glucomannan is a kind of natural polysaccharides with excellent biocompatibility and biodegradable activities In this paper a series of Konjac glucomannan-graft-methacrylic acid copolymers were prepared by the free-radical initiation grafting Konjac Glucomannan (KGM) with methacrylic acid(MA)
The structure of galactoglucomannan impacts the
alkaline solution Three reference systems including galactomannan from locust bean gum glucomannan from konjac and the linear water-soluble car-boxymethyl cellulose were studied with focus on molecular weight sugar composition degradation products as well as formed oligomers to identify relative structural changes in GGM Initially all
Degradation of Konjac Glucomannan by Enzymes in Human
konjac glucomannan produced by a ƒ-mannanase from Streptomyces sp Agric Biol Chem 48: 2943-2950 8) Kusakabe I Park GG Kumita N Murakami K 1988 Specificity of ƒ-mannanase from Penicillium purprogenum for konjac glucomannan Agric Biol Chem 52: 519-524
High
May 12 2017Konjac glucomannan (KGM) consisting of β-l 4 linked D-mannose and D-glucose is a naturally renewable polysaccharide polymer from the tuber of the Amorphophallus konjac plant Generally KGM has biodegradability [ 3 ] hydrophilicity [ 4 ] gel properties [ 5 ] film-forming ability [ 6 7 ] low caloric value some special physiological
Preparation and properties of oriented cotton stalk board
Full Article Preparation and Properties of Oriented Cotton Stalk Board with Konjac Glucomannan-Chitosan-Polyvinyl Alcohol Blend Adhesive Xianqing Chen a Hongling Liu b c Nan Xia a Jin Shang b VanCuong Tran b and Kangquan Guo b * The use of formaldehyde-free biomass-based composites has gained increasing attention in recent years because of their
The Effect of Gelling Agent Concentration on the
the elasticity of carrageenan [6] In water konjac glucomannan takes a highly viscous form This viscous system can be formed into a gel under a stable heat conditions through heat settings and dilute alkali Konjac gel is also stable in the presence of acid and salt Konjac has a synergistic effect with a number of stabilizers including
Carbohydrate Hydrolytic Potential and Redundancy of an
Characterization of PUL219 toward acetylated glucomannan degradation (A) Release of d-glucose d-mannose and acetic acid after enzymatic hydrolysis of acetylated konjac glucomannan Single enzymes as well as enzymatic cocktails were tested for all the reactions enzymatic hydrolysis of substrate lasted 1 h at 37C
Effects of deacetylation of konjac glucomannan on the
Effects of deacetylation of konjac glucomannan on the physico-chemical properties of surimi gels from silver carp (Hypophthalmichthys molitrix)Li Yuan† ab Jiamei Yu† a Jianlou Mu c Tong Shi a Quancai Sun a Wengang Jin * b and Ruichang Gao * ab a School of Food and Biological Engineering Jiangsu University No 301 Xuefu Road Zhenjiang Jiangsu Province 212013
Preparation and properties of oriented cotton stalk board
The performance of konjac glucomannan chitosan and polyvinyl alcohol blend adhesive depends on the dispersion and concentration of konjac glucomannan and chitosan in water as well as the complex degree of the three elements in the solution (Gu et al 2010) However the application of water-based KCP blend adhesive on the OCB and the
Novel hard capsule prepared by tilapia (Oreochromis
Feb 15 2019Konjac glucomannan (KGM) is a natural polysaccharide composed of β-1 4 linked d-mannose and d-glucose residues with ratio of 1 6:1 or 1 4:1 (Zhang Chen Yang 2014) and is widely used in food and pharmaceutical industries (Alvarez-Manceido et al 2006)
10 1016/j carbpol 2013 08 029
Jun 11 2020The alkaline degradation has been carried out into various polysaccharides such as alginate ( Haug Larsen Smidsrod 1967 ) but rarely studies well accessed on alkaline degradation of KGM /PKGM is composed of a linear chain of β-1 4-linked d -glucose with side branches through β-1 6-glycosyl units ( Chen et al 2002 Li Xie 2004 )
Rheological and DSC studies of mixtures of gellan gum and
Konjac glucomannan (KGM) is a glucomannan obtained from the tuber of Amorphophallus konjac K Koch (Ref3) and forms a thermally stable gel on addition of 0 1997 Huthig Wepf Verlag Zug CCC 1022-1360/97/$04 00 alkaline coagulant This gel has long been used in Japanese traditional foods however KGM could not form a gel by itself at neutral pH
Jing Wang
Abstract: Konjac glucomannan is a kind of natural polysaccharides with excellent biocompatibility and biodegradable activities In this paper a series of Konjac glucomannan-graft-methacrylic acid copolymers were prepared by the free-radical initiation grafting Konjac Glucomannan (KGM) with methacrylic acid(MA)
Glucomannan (Konjac Gum) Benefits Safety Side Effects
Glucomannan may be used as a thickener and emulsifier in fruit juices yogurts ice creams and other foods It is used in Japan and other Asian countries to make "low-carb low-calorie" shirataki noodles and konjac cakes chips and jams In the European Union it is labeled as E number E425 [3] Glucomannan (Konjac Gum) Supplements
Synergetic degradation of konjac glucomannan by γ
Apr 02 2013Konjac glucomannan (KGM) samples were irradiated with 60 Co γ-rays with a radiation dose of 50 kGy in the presence and absence of hydrogen peroxide The average molecular weight (Mw) and polydispersity index (PDI) of untreated and degraded samples were measured by gel permeation chromatography (GPC) revealing that γ-rays and hydrogen peroxide had a synergetic effect on degradation
Konjac
Konjac is a dietary ber which is based on Konjac our being obtained from the tuber of Amorphophallus Konjac by means of drying and milling Through further extraction and drying steps Konjac can be processed until Konjac glucomannan is obtained It is a polysaccharide consisting of the monosaccharide glucose and mannose
Influence of pH and added gums on the properties of konjac
A selection of different alkaline reagents was used Regardless of alkali concentration increasing konjac levels caused a decrease in pH but an increase in hardness and strength of konjac/gellan gum mixed gels The highest gel strength and hardness were given by mixed konjac/gellan gum gels using sodium carbonate as the gelling medium
Synergistic degradation of konjac glucomannan by alkaline
Jan 02 2014It is found that alkaline hydrolysis and deacetylation have a synergistic effect on the degradation under high alkalinity (pH 9 2) and low temperature condition (25 C) Finally rheology parameters showed alkaline-thermal degradation is a promising way that can be applied in practice to degrade KGM
Thermal reactivity of hemicellulose and cellulose in cedar
May 27 2020For these reasons konjac glucomannan was used as the isolated glucomannan herein The degradation temperature of the xylose units in both woods shifted to higher temperatures when compared with the isolated xylans suggesting that xylan in the cell walls of both woods is significantly stabilized
Depolymerized konjac glucomannan: preparation and
Jul 10 2018Konjac glucomannan (KGM) is a water-soluble polysaccharide obtained from the roots and tubers of konjac plants Recently a degraded product of KGM depolymerized KGM (DKGM) has attracted attention because of its low viscosity improved hydrophily and favorable physiological functions In this review we describe the preparation of DKGM and its prebiotic
Rheological Properties of Mixed Gels: Gelatin Konjac
Konjac glucomannan was purchased from Puritan's Pride (Oakdale NY U S A ) and gelatin was obtained from Dr Oetker (Gdansk Poland) Mixtures of KGM and LBG were prepared in a 25% sucrose and 0 22% citric acid solution under mechanical stirring at 75C for 30 min Gelatin was mixed in the solution by manual and mechanical stirring
Safety of alginate‐konjac‐xanthan polysaccharide complex
Konjac glucomannan which is obtained from the tuber of the perennial plant Amorphophallus konjac is a water‐soluble high‐molecular‐weight polysaccharide consisting of d ‐mannose and d ‐glucose units which are connected by β(1‐4)‐glycosidic bonds Konjac flour the unpurified raw product from which glucomannan is isolated






