Methodologies for the extraction and analysis of konjac glucomannan from corms of Amorphophallus konjac K. Koch

Here we present a comparison of commonly used methodologies for the extraction and quantification of konjac glucomannan (KGM). Compositional analysis showed that the purified konjac flour (PKF) produced using a modified extraction procedure contained 92% glucomannan, with a weight average molecular weight (Mw), polydispersity index (PDI) and degree of acetylation (DA) of 9.5 ± 0.6 × 105 g mol−1, 1.2 and 2.8 wt.%. These data, plus...