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

Published on Oct 1, 2015in Carbohydrate Polymers6.04
· DOI :10.1016/j.carbpol.2015.05.025
Jianhua Liu4
Estimated H-index: 4
(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)
Cite
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)
  • Citations (23)
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References47
Newest
Published on May 1, 2013in Food Research International3.58
Yun Zhou7
Estimated H-index: 7
(CAU: China Agricultural University),
Hui Cao1
Estimated H-index: 1
(CAU: China Agricultural University)
+ 4 AuthorsYongqiang Cheng10
Estimated H-index: 10
(CAU: China Agricultural University)
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...
Published on Mar 1, 2013in Carbohydrate Polymers6.04
Junfan Chen1
Estimated H-index: 1
(CAU: China Agricultural University),
Desheng Liu1
Estimated H-index: 1
(CAU: China Agricultural University)
+ 3 AuthorsWenjing Zhang1
Estimated H-index: 1
Abstract Glucomanno-oligosaccharides (GMO), usually produced from hydrolysis of konjac tubers with a high content of glucomannan, have a positive effect on Bifidobacterium as well as a variety of other physiological activities. Response surface methodology (RSM) was employed to optimize the hydrolysis time, hydrolysis temperature, pH and enzyme to substrate ratio (E/S) to obtain a high GMO yield from konjac tubers. From the signal-factor experiments, it was concluded that the change in the direc...
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 Feb 1, 2013in Food Chemistry5.40
Jianhua Xie19
Estimated H-index: 19
(NCU: Nanchang University),
Xin Liu4
Estimated H-index: 4
(NCU: Nanchang University)
+ 5 AuthorsMingyong Xie40
Estimated H-index: 40
(NCU: Nanchang University)
Abstract A Cyclocarya paliurus (Batal.) Iljinskaja polysaccharide (CPP) was isolated and purified by hot water extraction, ethanol precipitation, deproteinisation and anion-exchange chromatography. Its physicochemical properties were characterised by gel permeation chromatography (GPC), gas chromatography–mass spectrometry (GC–MS), thermal gravimetric analysis (TGA), Fourier transform infrared spectrometry (FTIR), UV–visible spectrophotometry, dynamic light scattering (DLS) and viscometry analys...
Published on Jan 1, 2013in Food Hydrocolloids5.84
E. Silva4
Estimated H-index: 4
(WUR: Wageningen University and Research Centre),
M. Birkenhake1
Estimated H-index: 1
(WUR: Wageningen University and Research Centre)
+ 2 AuthorsErik van der Linden35
Estimated H-index: 35
(WUR: Wageningen University and Research Centre)
Incorporating high volume fractions of broccoli powder in starch noodle dough has a major effect on its shear modulus, as a result of significant swelling of the broccoli particles. Several hydrocolloids with distinct water binding capacity (locust bean gum (LBG), guar gum, konjac glucomannan (KG), hydroxypropyl methylcellulose (HPMC) and xanthan gum), were added to systems with 4 and 20% (v/v dry based) broccoli particles, and the effect of this addition on dough rheology, mechanical properties...
Published on Jan 1, 2013in Carbohydrate Polymers6.04
Jianhua Liu1
Estimated H-index: 1
(Zhejiang University of Technology),
Xinping Wang2
Estimated H-index: 2
(Zhejiang University of Technology),
Yuting Ding6
Estimated H-index: 6
(Zhejiang University of Technology)
Abstract This paper reports a study of the influence of konjac glucomannan (KGM) on the gel properties of low-quality surimi. Compared with the surimi control, adding KGM significantly improved its gel properties. KGM content, heating temperature and heating time had significant effects on gel properties. Response surface methodology (RSM) was applied to optimize the processing parameters of adding KGM to low-quality surimi for improving the gel properties. The optimal conditions for gel propert...
Published on Jun 1, 2012in Carbohydrate Polymers6.04
Jianhua Xie19
Estimated H-index: 19
(NCU: Nanchang University),
Mingyue Shen18
Estimated H-index: 18
(NCU: Nanchang University)
+ 5 AuthorsYuanxing Wang18
Estimated H-index: 18
(NCU: Nanchang University)
Abstract Recently, renewed interest has grown in the use of ultrasonic-assisted extraction as an alternative approach to the traditional extraction methods. In this study, this novel extraction method was used to isolate polysaccharides from Cyclocarya paliurus (Batal.) Iljinskaja, and response surface methodology (RSM) was employed to optimize the extraction conditions. The optimal conditions for the extraction of polysaccharides were determined to be the ratio of liquid to solid of 8, extracti...
Published on May 1, 2012in Food Hydrocolloids5.84
John T. Tobin6
Estimated H-index: 6
(UCC: University College Cork),
Sinead M. Fitzsimons9
Estimated H-index: 9
(Teagasc)
+ 2 AuthorsMark A. Fenelon22
Estimated H-index: 22
(Teagasc)
Abstract The current study investigated the effect of a neutral polysaccharide, konjac glucomannan, on the heat-induced gelation of whey protein isolate (WPI) at pH 7. Oscillatory rheology (1 rad/s; 0.5% strain), differential scanning calorimetry and confocal laser scanning microscopy were used to investigate the effect of addition of konjac in the range 0–0.5% w/w, on the thermal gelation properties of WPI. The minimum gelling concentration for WPI samples was 11% w/w; the concentration was the...
Published on Mar 1, 2012in Carbohydrate Polymers6.04
Jie Pang9
Estimated H-index: 9
(Fujian Agriculture and Forestry University),
Wenjie Jian2
Estimated H-index: 2
(Fujian Agriculture and Forestry University)
+ 4 AuthorsXingfu Tang1
Estimated H-index: 1
Abstract In order to improve the surface property of Konjac glucomannan (KGM) film, the nitrogen plasma modification was carried out using ion beam injection machine. The surface atomic composition was evaluated by X-ray photoelectron spectroscopy analysis afterward. It was observed that the atomic concentration ratio of wO/wC increased using plasma treatment. The molecular chain degraded and acetyl was partly removed. Hydroxyl was partly replaced by primary amide group. Generation of new functi...
Published on Dec 14, 2011in Journal of Agricultural and Food Chemistry3.57
Simone Albrecht9
Estimated H-index: 9
,
Gonny C. J. van Muiswinkel1
Estimated H-index: 1
+ 3 AuthorsHarry Gruppen51
Estimated H-index: 51
Enzymes from a balanced human gut flora are promising tools to design prebiotic oligosaccharides. In this study, we investigated the action of enzymes from fecal bacteria on the complex polysaccharide konjac glucomannan (KGM). The oligosaccharides produced were compared to oligosaccharides from KGM digests with fungal endo-β-(1,4)-glucanase (EG) or endo-β-(1,4)-mannanase (EM). For this purpose, the oligosaccharides from the different digests were first studied for their structural characteristic...
Cited By23
Newest
Published on Jul 1, 2019in Food Hydrocolloids5.84
Chunhua Wu9
Estimated H-index: 9
(Fujian Agriculture and Forestry University),
Yaoling Li (Fujian Agriculture and Forestry University)+ 5 AuthorsJie Pang9
Estimated H-index: 9
(Fujian Agriculture and Forestry University)
Abstract An active and intelligent film was developed by immobilizing red cabbage anthocyanins (RCA) into an oxidized-chitin nanocrystals (O-ChNCs)/konjac glucomannan (KGM) matrix. O-ChNCs were selected as a host complex to anchor RCA and were considered as a reinforcement filler in the films. Zeta-potential, Fourier-transform infrared spectroscopy, X-ray diffraction, rheology, and release results revealed that RCA interacted with O-ChNCs through electrostatic interactions and altered the comple...
Published on Sep 15, 2019in Molecular Nutrition & Food Research4.65
Shikai Yan1
Estimated H-index: 1
(NWAFU: Northwest A&F University),
Renjie Shi1
Estimated H-index: 1
(NWAFU: Northwest A&F University)
+ 9 AuthorsXiang Jin
Published on Sep 1, 2019in Food Chemistry5.40
Jianhua Liu4
Estimated H-index: 4
(Zhejiang University of Technology),
Chunhua Fang1
Estimated H-index: 1
(Zhejiang University of Technology)
+ 3 AuthorsYuting Ding6
Estimated H-index: 6
(Zhejiang University of Technology)
Abstract The glycation of silver carp myosin (Ms) with konjac oligo-glucomannan (KOG) of different degrees of deacetylation (DD) was investigated. As DD increased, the physico-chemical and functional properties of glycoconjugates changed. The available lysine content decreased, while grafting degree and total sulfhydryl group increased, and meanwhile, the isoelectric point (p I ) reduced. SDS-PAGE analysis indicated that glycation can be promoted as the increase of DD. The solubility increased s...
Published on 2019in Scientia Pharmaceutica
M. Lengyel2
Estimated H-index: 2
,
Nikolett Kállai-Szabó3
Estimated H-index: 3
+ 2 AuthorsIstván Antal16
Estimated H-index: 16
Microparticles, microspheres, and microcapsules are widely used constituents of multiparticulate drug delivery systems, offering both therapeutic and technological advantages. Microparticles are generally in the 1–1000 µm size range, serve as multiunit drug delivery systems with well-defined physiological and pharmacokinetic benefits in order to improve the effectiveness, tolerability, and patient compliance. This paper reviews their evolution, significance, and formulation factors (excipients a...
Published on Jun 1, 2019in Journal of Functional Foods3.20
Xiaoyan Liu (CAU: China Agricultural University), Sai Chen1
Estimated H-index: 1
(CAU: China Agricultural University)
+ 2 AuthorsZhengqiang Jiang16
Estimated H-index: 16
(CAU: China Agricultural University)
Abstract The effects of Konjac mannan oligosaccharides (KMOS) on diphenoxylate-induced constipation in mice were investigated in the present study. After administration with KMOS at 1800 mg/kg·bw, the weight and number of black feces within 24 h, and the gastrointestinal transit ratio were distinctly increased by 96.8%, 156.5% and 45.3%, respectively. Furthermore, KMOS regulated the levels of enteric nervous system parameters, including motilin, somatostatin, substance P, acetyl cholinesterase, ...
Published on Jun 1, 2019in Food Hydrocolloids5.84
Jianhua Liu4
Estimated H-index: 4
(Zhejiang University of Technology),
Chunhua Fang1
Estimated H-index: 1
(Zhejiang University of Technology)
+ 3 AuthorsYuting Ding6
Estimated H-index: 6
(Zhejiang University of Technology)
Abstract The glycation of silver carp ( Hypophthalmichthys molitrix ) myosin (Ms) with konjac oligo-glucomannan (KOG) of different deacetylation degrees (DDs) was investigated, in an attempt to detect the structural changes of myosin. As DD increased in KOG, glycation changed the composition of amino acids in myosin, and the surface hydrophobicity ( H 0 ) of glycoconjugates decreased. Fourier transform infrared spectroscopy (FT-IR) and circular dichroism (CD) spectroscopy exhibited the significa...
Published on May 1, 2019in Journal of Sol-Gel Science and Technology1.99
Yongsheng Ni4
Estimated H-index: 4
(Fujian Agriculture and Forestry University),
Wanmei Lin1
Estimated H-index: 1
(Fujian Agriculture and Forestry University)
+ 4 AuthorsJie Pang9
Estimated H-index: 9
(Fujian Agriculture and Forestry University)
The exploration of high-performance biological scaffolds with antioxidant properties and microstructures is of great scientific and technological interest. Here, we develop a facile and green strategy to construct robust konjac glucomannan/polyvinylpyrrolidone (KGM/PVP) microfiber scaffolds via microfluidic spinning technology. Epigallocatechin-3-gallate (EGCG) as a representative natural antioxidant was then loaded into the microfiber scaffolds. Then characterizations were done by scanning elec...
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 Apr 1, 2019in Food Hydrocolloids5.84
Jianhua Liu4
Estimated H-index: 4
(Zhejiang University of Technology),
Chunhua Fang1
Estimated H-index: 1
(Zhejiang University of Technology)
+ 2 AuthorsShulai Liu4
Estimated H-index: 4
(Zhejiang University of Technology)
Abstract In this study, the effects of konjac oligo-glucomannan (KOG) on the physicochemical properties of frozen surimi from red gurnard ( Aspitrigla cuculus ) during frozen storage at −18 °C for 50 days were investigated. An aliquot of 0.5% (w/w) of KOG was added into the surimi and subjected to frozen storage (KOG group), and 8% of a conventional cryoprotectant (4% sorbitol and 4% sucrose, w/w) was used as a positive control (S group). The salt soluble protein content, the Ca 2+ -ATPase activ...
View next paperConstitution of konjac glucomannan: chemical analysis and 13C NMR spectroscopy