Grain-Size Effect on the Structure and Antiobesity Activity of Konjac Flour

Abstract

The effect of high-frequency oscillatory type ball-mill treatment on the structure and antiobesity activity of konjac flour was investigated. The grain size of konjac flour changed from 657.3 microm (d(50)) to 23.7 microm (d(50)) after 4 h of treatment. The structural change of the konjac flour with different grain size was characterized by using X-ray diffraction (XRD) differential scanning calorimetry (DSC). The results indicated that the crystallinity decreased and the diffraction peak drifted not only by when the crystallization region was reduced but also when the crystalline structure was changed. With the decrease of the grain size and crystallinity, the konjac flour grain, especially the 4 h milled konjac flour, swelled more rapidly and led to the improvement of the antiobesity effect. Compared with the native konjac flour, the 4 h milled konjac flour could significantly decrease the body weight and total wet weight of fat of nutritional obese rats (P < 0.05) and also decreased the contents of triglyceride, glucose, and high-density lipoprotein in blood of nutritional obese rat significantly (P < 0.05), which meant the grain-size effect of konjac flour improved its antiobesity activity notably.

Acid Hydrolysis and Ethanol Precipitation for Glucomannan Extraction from Crude Porang (Amorphophallus Oncophyllus) Tuber Flour

“…It can be observed in Table 1 that glucomannan content of the porang flour used in this study was slightly lower than that of porang flour manufactured in China [15,41], but still within the range of glucomannan content of porang flour produced in Thailand [8]. The protein content fell within the range of that mentioned in the literature [41].…”

Effects of konjac flour inclusion in gestation diets on the nutrient digestibility, lactation feed intake and reproductive performance of sows

“…Depending on the species, dried crude KF contains 49% to 60% glucomannan, 10% to 30% starch, 5% to 14% CP, 3% to 5% soluble sugars and 3.4% to 5.3% ash (Li et al, 2005;Chua et al, 2010). KF has been consumed as rubbery jelly, noodles and other food products by humans in Asia for centuries.…”

Semi-permeable nanocapsules of konjac glucomannan–chitosan for enzyme immobilization

“…It is isolated from the tubers of A. konjac plant, the main crop in mountainous areas in China and Japan. KGM has long been used as a health food to reduce the risk of developing diabetes and heart disease (Li et al, 2005;Chen et al, 2006). CKGM is an anionic polymer produced by the carboxymethylation of KGM.…”