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Preparation, composition analysis and antioxidant activities of konjac oligo-glucomannan

Published on Oct 1, 2015in Carbohydrate Polymers6.044
· DOI :10.1016/j.carbpol.2015.05.025
Jianhua Liu5
Estimated H-index: 5
(Zhejiang University of Technology),
Qiuhong Xu4
Estimated H-index: 4
(Zhejiang University of Technology)
+ 4 AuthorsYuting Ding6
Estimated H-index: 6
(Zhejiang University of Technology)
Abstract
Abstract Konjac oligo-glucomannan (KOG) was prepared by degradation of konjac glucomannan (KG) using β-mannanase. The hydrolysis process was monitored by the viscosity of the enzymatic hydrolysates. Factors affecting the enzymatic hydrolysis of KG were investigated, and the optimum hydrolysis conditions were as follows: time 2 h; temperature 50 °C; pH 6.0; and enzymatic concentration 150 U/g. Under these optimized conditions, minimum viscosity (31.9 mPa·s) of the hydrolasate was obtained. The average degree of polymerization (DP) of the resulting KOG was approximately equal to 5.2. The results of Fourier transform infrared (FTIR) spectra of KG and KOG indicated that KG was successfully degraded. In addition, their antioxidant activities were evaluated by determination of hydroxyl radical (•OH) and 1,1-diphenyl-2-picrylhrazyl radical (•DPPH) scavenging activity, and determination of reducing power. The results showed that KOG exhibited significant antioxidant activities. Taken together, this study suggested that KOG could potentially be used as a natural antioxidant.
  • References (47)
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References47
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#2Hui Cao (CAU: China Agricultural University)H-Index: 1
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Abstract In this study, the effects of konjac glucomannan (KGM) on Chinese noodles made from low-protein wheat flour were studied. Noodles were prepared from wheat flour/KGM blends by replacing low-protein flour at 1%, 2%, 3%, 4% and 5% with konjac glucomannan (KGM). The cooking and textural properties, microstructure and sensory characteristics were evaluated. KGM addition contributed to higher cooking yield and lower cooking loss for the resultant noodles. The sensory quality of KGM noodles wa...
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