Carboxymethyl konjac glucomannan from konjac flour: The effect of media and temperature on carboxymethylation rate

Distantina, Sperisa; Kaavessina, Mujtahid; Fadilah, Fadilah; Putrie, Amellia Setyani; Novianti, Inas

doi:10.1063/1.5024062

Cited by 2 publications

(2 citation statements)

References 11 publications

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“…The determination of the degree of substitution (DS) followed the method of Distantina et al (27). Sample (1 g) was dispersed in a HCl solution (1.8 M, 10 ml) and stirred for 30 min.…”

Section: 3 Degree Of Substitutionmentioning

confidence: 99%

Performances of Amphiphilic Glucomannan Produced by Combination Methods of Ultrasonication, Deacetylation, and Carboxymethylation Heterogeneously

Wardhani,

Ulya,

Redondo

et al. 2024

IJE

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Glucomannan carboxymethylation is conducted to increase its hydrophobic properties and expand its interaction with hydrophobic compounds. However, glucomannan has high molecular weight and long polysaccharide chain which prevented the modification of its amphiphilic properties. This study aimed to examine the effect of molecular weight, deacetylation, and carboxymethylation on glucomannan properties. Performance of the modified glucomannan to stabilize oil in water (o/w) emulsion was also studied. Ultrasonication was applied to glucomannan at 40 kHz for 15-45 min to obtain various molecular weights. Sodium carbonate (Na2CO3) and sodium monochloroacetate were used as deacetylation and carboxymethylation agents, respectively. The results show that decrease molecular weight supported the deacetylation and the carboxymethylation process on attaching the hydrophobic groups to the glucomannan chain, hence, lowering the hydrophilic properties and swelling degree of glucomannan. Structural and morphological changes of glucomannan after modifications were confirmed from the IR spectra and SEM images. Excellent performance of the amphiphilic glucomannan on stabilizing o/w emulsion was observed as only ~5% phase separation occurred after 300 h of storage in ambient conditions. Hence, ultrasonication is proposed as a suitable preliminary treatment for amphiphilic glucomannan production.

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“…The determination of the degree of substitution (DS) followed the method of Distantina et al (27). Sample (1 g) was dispersed in a HCl solution (1.8 M, 10 ml) and stirred for 30 min.…”

Section: 3 Degree Of Substitutionmentioning

confidence: 99%

Performances of Amphiphilic Glucomannan Produced by Combination Methods of Ultrasonication, Deacetylation, and Carboxymethylation Heterogeneously

Wardhani,

Ulya,

Redondo

et al. 2024

IJE

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“…Compared with its native form, CMKGM has improved solubility and thermal stability as well as decreased gelation ability, but still maintains the resistance to proteolytic enzymes and susceptibility to β-mannanase [16]. CMKGM has shown promise in the pharmaceutical, chemical engineering, food, and papermaking industries as well as for environmental protection aspects [17][18][19]. CMKGM is negatively charged and this property has been used to assemble coacervates with chitosan for drug delivery [20] and with ovalbumin for other purposes [21].…”

Section: Introductionmentioning

confidence: 99%

Association between lysozyme and carboxymethyl konjac glucomannan to produce dispersible coacervates for edible coating

GU¹,

Zhang²,

Huang³

et al. 2022

Preprint

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Lysozyme was subjected to coacervate with carboxymethyl konjac glucomannan (CMKGM) to check if dispersible coacervates could be formed to extend its application in edible coatings. The results indicated that complex coacervation could occur between lysozyme and CMKGM only within a narrow pH range from pH 2.5 to 6.0 and the maximum interaction was recorded in a moderate temperature of 35 °C in the absence of NaCl. The dispersion status of the lysozyme – CMKGM coacervates was closely related to the phase separation pH as well as lysozyme to CMKGM mixing ratio and conditions that led to the presence of free CMKGM in the solution favored the formation of dispersible coacervates. Rheological measurements revealed the high viscosity of CMKGM solution contributed greatly to the dispersion status of the lysozyme – CMKGM coacervates. Coacervation with CMKGM caused structural changes to lysozyme, but only slightly affected its lytic activity. Contact angle measurement revealed that the lysozyme – CMKGM coacervates were more hydrophobic than the two single polyelectrolytes. Hence, the dispersible lysozyme – CMKGM coacervates were potential in the fabrication of composite antibacterial edible coatings.

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Carboxymethyl konjac glucomannan from konjac flour: The effect of media and temperature on carboxymethylation rate

Cited by 2 publications

References 11 publications

Performances of Amphiphilic Glucomannan Produced by Combination Methods of Ultrasonication, Deacetylation, and Carboxymethylation Heterogeneously

Performances of Amphiphilic Glucomannan Produced by Combination Methods of Ultrasonication, Deacetylation, and Carboxymethylation Heterogeneously

Association between lysozyme and carboxymethyl konjac glucomannan to produce dispersible coacervates for edible coating

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