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Degraded konjac glucomannan by γ-ray irradiation assisted with ethanol: Preparation and characterization

Published on May 1, 2014in Food Hydrocolloids5.84
· DOI :10.1016/j.foodhyd.2013.09.005
Weiping Jin13
Estimated H-index: 13
,
Wei Xu14
Estimated H-index: 14
+ 4 AuthorsBin Li21
Estimated H-index: 21
(MOE: Chinese Ministry of Education)
Cite
Abstract
Abstract 60 Co γ-ray irradiation assisted with ethanol pretreatment was utilized to prepare degraded konjac glucomannan products with well-dispersed low molecular fractions and white color. The molecular weight decreased from 1.4 × 10 6 to 6 × 10 5 at the dose of 3.6 kGy irradiation with 50% ethanol pretreatment. The properties and structure were analyzed by Fourier-transform infrared spectroscopy (FT-IR), colorimeter, dynamic light scattering (DLS), differential scanning calorimetry (DSC) and rheology. The chemical structure of degraded KGM was slight changed, while the thermal stability and whiteness enhanced for ethanol processed samples. DLS observation showed products had mono-model distribution. The zero-shear rate viscosity ( η 0 ) decreased from 139.8 Pa s to 2.928 Pa s as the irradiation increased up to 6.0 kGy. In conclusion, 60 Co γ-ray irradiation assisted with ethanol pretreatment will be a promising method to produce high quality KGM with low molecular weight to meet the practical production needs.
  • References (38)
  • Citations (16)
Cite
References38
Newest
Published on Sep 1, 2014in Journal of Food Science and Technology-mysore1.85
Aprianita Aprianita3
Estimated H-index: 3
(VU: Victoria University, Australia),
Todor Vasiljevic29
Estimated H-index: 29
(VU: Victoria University, Australia)
+ 1 AuthorsStefan Kasapis16
Estimated H-index: 16
(RMIT: RMIT University)
Physicochemical properties of composite flours made of wheat from low to high protein contents and canna or konjac at different levels of substitution (0, 25, 50, 75, and 100 %) were prepared and analyzed. Compared to that of wheat flour alone, increasing levels of canna inclusions significantly increased the amount of resistant starch (RS) but decreased the protein content of composite flours. This substitution did not alter the total starch (TS), amylase and amylopectin contents of these mixtu...
Published on Feb 1, 2013in Carbohydrate Polymers6.04
Wenjie Jian4
Estimated H-index: 4
(SCAU: South China Agricultural University),
Yuanming Sun20
Estimated H-index: 20
(SCAU: South China Agricultural University)
+ 7 AuthorsJie Pang9
Estimated H-index: 9
(Fujian Agriculture and Forestry University)
a b s t r a c t To study the preparation and separation of Konjac oligosaccharides, Konjac Glucomannan was degraded by the combination of -irradiation and -mannanase, and then the degradation product was sepa- rated by ultrafiltration. To our interest, for most of Konjac oligosaccharides obtained by this method, the molecular mass was lower than 2200 Da. In addition, the 1000 Da molecular weight cut off membrane could effectively separate the Konjac oligosaccharides. In conclusion, the combinati...
Published on Nov 1, 2012in Food Chemistry5.40
Ângela Fernandes15
Estimated H-index: 15
(IPN: Instituto Politécnico Nacional),
Amilcar L. Antonio17
Estimated H-index: 17
(IPN: Instituto Politécnico Nacional)
+ 2 AuthorsIsabel C.F.R. Ferreira61
Estimated H-index: 61
(IPN: Instituto Politécnico Nacional)
The short shelf-life of mushrooms is an obstacle to the distribution and marketing of the fresh product. Thus, prolonging postharvest storage, while preserving their quality, would benefit the mushroom industry as well as consumers. There has been extensive research on finding the most appropriate technology for mushrooms preservation. Gamma, electron-beam and UV irradiation have been shown to be potential tools in extending the postharvest shelf-life of fresh mushrooms. Studies evaluating the e...
Published on Jul 15, 2012in Journal of Applied Polymer Science2.19
T. Mei1
Estimated H-index: 1
(HAU: Huazhong Agricultural University),
X. Xu1
Estimated H-index: 1
(HAU: Huazhong Agricultural University)
+ 4 AuthorsW. Ablaye1
Estimated H-index: 1
(HAU: Huazhong Agricultural University)
The rheological kinetics of konjac glucomannan and gellan gum mixed sols were studied using rotational concentric cylinder viscometer. The effects of polymers weight ratio, shear rate, and temperature were systematically investigated. The curves showed a Newtonian plateau followed by strong shear thinning that can be described by a power law dependence on the shear rate. The dynamic viscoelastic character was evaluated by measurements of small-deformation oscillatory. After adding some cations, ...
Published on Jun 1, 2012in Materials Science Forum
Pan He3
Estimated H-index: 3
(SWUST: Southwest University of Science and Technology),
Luo Xuegang14
Estimated H-index: 14
+ 1 AuthorsHong Ping Zhang1
Estimated H-index: 1
The rheological properties of konjac glucomannan (KGM) solution were measured by HAAKE Rotational Rheometer, and the results indicated that KGM solution began to transform from Newtonian fluid to non-Newtonian fluid above 0.10 wt%, which represented the overlap of molecular chains. When the concentration exceeded 1.00 wt%, the entanglements of molecular chains became obvious, and the KGM sol formed. Furthermore, the rheological formulas of KGM solution were simulated very regularly, and the para...
Published on Feb 1, 2012in Carbohydrate Polymers6.04
Melinda Chua3
Estimated H-index: 3
(University of Wolverhampton),
Kelvin Chan77
Estimated H-index: 77
(University of Western Sydney)
+ 3 AuthorsTimothy C. Baldwin8
Estimated H-index: 8
(University of Wolverhampton)
Abstract 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 ( M w ), polydispersity index (PDI) and degree of acetylation (DA) of 9.5 ± 0.6 × 10 5 g mol −1 , 1.2 and 2.8 wt.%. These data, plus Fourier-transform infrared spectral (FTIR) and zero...
Published on Jan 1, 2012in Carbohydrate Polymers6.04
Nguyen Quoc Hien10
Estimated H-index: 10
(Energy Institute),
Dang Van Phu6
Estimated H-index: 6
(Energy Institute)
+ 1 AuthorsNguyen Thi Kim Lan2
Estimated H-index: 2
(Energy Institute)
Abstract Chitosan from squid pens with deacetylation degree (DD) of 70% and average molecular weight ( M w0 ) 90.5 × 10 3 in dilute lactic acid solution containing H 2 O 2 (1%) was effectively degraded by irradiation with gamma 60 Co radiation (1.33 kGy/h) at doses in the range 4–16 kGy. Based on the results of M w measured by gel permeation chromatography (GPC), it was concluded that there was particularly strong synergy between H 2 O 2 and radiation for degradation at the lower radiation doses...
Published on Jan 1, 2012in Physics Procedia
Chao Wang4
Estimated H-index: 4
,
Mei Xu3
Estimated H-index: 3
+ 3 AuthorsDongsheng Li4
Estimated H-index: 4
Abstract Konjac glucomannan (KGM) gum belongs to pseudoplastic fluid. Remarkable non-linear change tendencies of shear rheological behavior of KGM were detected through analysis of the correlation of viscosity (η)-shear rates and shear stress- shear rates respectively. The result shows that the sample concentration, sheer rate and temperature has great influence to its rheological property, and its shear rheological curves conformed to the Power Law (τ=KD n ). When the concentration belows 0.55%...
Published on Feb 1, 2011in Advanced Materials Research
Chao Wang4
Estimated H-index: 4
(HBUT: Hubei University of Technology),
Yu Zhang1
Estimated H-index: 1
(HBUT: Hubei University of Technology)
+ 2 AuthorsDong Sheng Li2
Estimated H-index: 2
(HBUT: Hubei University of Technology)
The possibility of the existence of konjac glucomannan (KGM) single helix in dilute solution was discussed finely by ultraviolet-visible spectrophotometer (UV-Vis) with Congo red complex, viscosimetry and circular dichroism (CD). KGM bound to Congo red and the λ max characteristic shifted markedly to longer wavelength (514 nm) in 0.25 M aq NaOH. The shifts of λ max and intrinsic viscosity were also compared in different mediums, such as different concentrations of KGM, NaOH, urea solutions or te...
Published on Jan 1, 2011in Carbohydrate Polymers6.04
Bin Li21
Estimated H-index: 21
(HAU: Huazhong Agricultural University),
Jing Li9
Estimated H-index: 9
(HAU: Huazhong Agricultural University)
+ 3 AuthorsT.G. Liu2
Estimated H-index: 2
(HAU: Huazhong Agricultural University)
Abstract Konjac glucomannan and chitosan blend films with different blend ratio were gamma irradiated up to 80 kGy, The mechanical properties achieved their maximum under 25 kGy dose, the tensile strength and breaking elongation of KC2 were enhanced about 40% and 30%, respectively. No change occurred in the primary group such as hydroxyl and acetyl of the blend films during irradiation. The effect of irradiation decreased with the increase of konjac glucomannan content, and the blend film KC2 ir...
Cited By16
Newest
Published on Sep 1, 2019in Food Hydrocolloids5.84
Yun He1
Estimated H-index: 1
(HAU: Huazhong Agricultural University),
Shishuai Wang4
Estimated H-index: 4
+ 5 AuthorsBin Li24
Estimated H-index: 24
(HAU: Huazhong Agricultural University)
Abstract The objective of this study was to investigate the interaction between tannic acid (TA) and konjac glucomannan (KGM) with different molecular weight at different pHs,temperatures and urea concentration. The different molecular weight of KGM without change in primary structure were obtained by ultrasonic treatment. Turbidity titration showed that TA/KGM complexes could form at lower pH. The dynamic light scattering (DLS) and transmission electron microscopy (TEM) results indicated that t...
Published on May 1, 2019in International Journal of Biological Macromolecules4.78
Wanmei Lin1
Estimated H-index: 1
(Fujian Agriculture and Forestry University),
Yongsheng Ni4
Estimated H-index: 4
(Fujian Agriculture and Forestry University)
+ 3 AuthorsJie Pang9
Estimated H-index: 9
(Fujian Agriculture and Forestry University)
Abstract The exploration of methods for degrading konjac glucomannan (KGM) is of great significant and technological interest. Here, laser at the power of 10 W was employed to degrade KGM. The laser degraded konjac glucomannan (LDK) was analyzed by viscosity, Rheology, Differential scanning calorimetry (DSC), Fourier transform infrared (FT-IR) spectroscopy and laser light scatter (LLS). The viscosity of the LDK decreased from 8.38 Pa·s to 2.26 Pa·s and the average molecular weight (Mw) decreased...
Published on Jan 1, 2019in Cyta-journal of Food1.60
Qiaoran Zheng (Yangtze Normal University), Wenfeng Li (Yangtze Normal University)+ 4 AuthorsYan Zhang (Yangtze Normal University)
ABSTRACTThe ultrasound-degraded oxidized konjac glucomannan (U-OKGM) was manufactured and its immune activity in RAW264.7 macrophages was examined. Results showed that ultrasound treatment, which was an effective method to obtain low molecular weight OKGM, did not change the main structure of polysaccharides under the test conditions. Molecular weights (MW) of OKGM and U-OKGM are about 1.58 × 106 g/mol and 5.64 × 105 g/mol, respectively. We showed that U-OKGM could inhibit NO secretion and augme...
Published on Jan 1, 2019in Animal Science Journal1.30
Shan Li (NAU: Nanjing Agricultural University), Lina Ren (NAU: Nanjing Agricultural University)+ 5 AuthorsZhouGuanghong32
Estimated H-index: 32
(NAU: Nanjing Agricultural University)
Published on Dec 1, 2018in International Journal of Biological Macromolecules4.78
Lina Ren (NAU: Nanjing Agricultural University), Xiaofei Wang6
Estimated H-index: 6
(NAU: Nanjing Agricultural University)
+ 5 AuthorsZhouGuanghong32
Estimated H-index: 32
(NAU: Nanjing Agricultural University)
Abstract Astragalus polysaccharides (APS) were treated with different gamma irradiation doses (10, 25, 50, 100 and 150 kGy) to investigate the effects of gamma radiation processing on structure, physicochemical and immunomodulatory properties. The results revealed both the number-average and weight-average molecular weight of APS significantly decreased with increasing irradiation dose, whereas the solubility was increased after irradiation. A decrease in the apparent viscosity, as well as an in...
Published on May 1, 2018in Food Research International3.58
Wenjie Jian4
Estimated H-index: 4
(SCAU: South China Agricultural University),
Yung-Husan Chen + 3 AuthorsYuanming Sun20
Estimated H-index: 20
(SCAU: South China Agricultural University)
Abstract Konjac glucomannan (KGM) is an important source for preparation of Konjac oligo-glucomannan (KOG), but high molecular weight and viscosity in KGM inhibited its full degradation into KOG. In this study, KOG with a degree of polymerization between 2 and 9 was obtained by combining γ-irradiation and enzymatic hydrolysis in high yield. We investigated the protective effect of KOG against H 2 O 2 - induced oxidative damage in vitro, using human hepatic cell line (LO2) as a cell model. Our re...
Published on Sep 1, 2017in Food Chemistry5.40
Wenjie Jian4
Estimated H-index: 4
(SCAU: South China Agricultural University),
Liying Tu1
Estimated H-index: 1
(JMU: Jimei University)
+ 3 AuthorsYuanming Sun20
Estimated H-index: 20
(SCAU: South China Agricultural University)
Abstract Konjac glucomannan (KGM) is an important functional polysaccharide in food research. However, unstable dispersibility of KGM inhibits its in-depth study and wide application. In this study, a degraded KGM (100 kGy-KGM), which showed excellent dispersibility and specific physicochemical properties, were obtained by γ-irradiation in a dosage of 100 kGy. We investigated the protective effect of 100 kGy-KGM against H 2 O 2 induced oxidative damage in LO2 cells. Our results demonstrated that...
Published on Sep 1, 2017in Food Hydrocolloids5.84
Jing Li1
Estimated H-index: 1
(PolyU: Hong Kong Polytechnic University),
Bin Li1
Estimated H-index: 1
(HAU: Huazhong Agricultural University)
+ 2 AuthorsJian-Yong Wu44
Estimated H-index: 44
(PolyU: Hong Kong Polytechnic University)
Abstract This study was carried out to evaluate the effects of power ultrasound (US) on the molecular weight and rheological properties of a food polysaccharide, konjac glucomannan (KGM). Upon the exposure of KGM solution (1% w/v in water) to US at a relatively high power intensity (50 W/cm 2 ), the apparent viscosity decreased rapidly from about 50 Pa s to a negligible level within 10–20 min. The intrinsic viscosity ([η]) of KGM solution decreased gradually during the US exposure with a time co...
Published on Aug 1, 2017in Carbohydrate Polymers6.04
Abdullah Kurt5
Estimated H-index: 5
(Bitlis Eren University),
Talip Kahyaoglu15
Estimated H-index: 15
(YTU: Yıldız Technical University)
Abstract The aim of this study was to investigate the effects of different extraction temperatures (25, 55 and 85 °C) on the structural characteristics of glucomannan (GM) purified from salep. All extraction conditions reduced protein content and molecular weight of salep. The effectiveness of removing the impurities and the highest purity of GM25 were observed with size exclusion profile. FTIR experiments demonstrated the presence of acetyl group, reduction of protein content and increment of p...
Published on Dec 1, 2016in Food Hydrocolloids5.84
Weiping Jin13
Estimated H-index: 13
(HAU: Huazhong Agricultural University),
Honghe Ge (Huda: Hubei University)+ 2 AuthorsBin Li24
Estimated H-index: 24
(HAU: Huazhong Agricultural University)
Abstract Molecular migration of gum Arabic (GA) fragments was investigated, when thermodynamic phase separation occurred in mixtures of konjac glucomannan (KGM) and GA at different concentrations. It has been quantitatively analyzed by GPC-MALLS. After reaching phase equilibrium, GA with the small molecular weight migrated into KGM-rich phase, resulting in a decrease of its relative content (from 13.58% to 0.05%) in GA-rich phase. GA was dyed with fluorochrome, and aggregations of GA in separate...
View next paperEffect of γ-irradiation on some physiochemical properties of konjac glucomannan