Structure of the oligomers obtained by enzymatic hydrolysis of the glucomannan produced by the plant Amorphophallus konjac

Cescutti, Paola; Campa, Cristiana; Delben, F.; Rizzo, Roberto

doi:10.1016/s0008-6215(02)00332-4

Cited by 80 publications

(66 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Typically reported M:G ratio is approximately 1.6:1 (Maeda et al, 1980;Shimahara, Suzuki, Sugiyama & Nishizawa, 1975;Cescutti, Campa, Delben and Rizzo, 2002). Smith and Srivastava (1959) proposed that the glucomannan has β-1,4 linked Dglucose and D-mannose residues as the main chain with branches joined through C-3 carbon of D-glucosyl and D-mannosyl residues.…”

Section: <Figure 1 Here>mentioning

confidence: 99%

A novel global hydrodynamic analysis of the molecular flexibility of the dietary fibre polysaccharide konjac glucomannan

et al. 2009

View full text Add to dashboard Cite

show abstract

Section: <Figure 1 Here>mentioning

confidence: 99%

A novel global hydrodynamic analysis of the molecular flexibility of the dietary fibre polysaccharide konjac glucomannan

et al. 2009

View full text Add to dashboard Cite

show abstract

“…The main component of konjac gum is the konjac glucomannan, a neutral heteropolysaccharide formed by D-mannose and D-glucose, joined by β-(1,4)-glycosidic linkages. Molar ratio of mannose to glucose is 1.6:1 [47][48][49][50]. The main chain is slightly branched by glucose units in the C-6 carbon position [51,52].…”

Section: Non-starch Polysaccharidesmentioning

confidence: 99%

“…The chain acetylation affects its solubility. Konjac gum is soluble in water and, due to high possibilities of water binding, forms solutions of high viscosity [50,55]. Similarly to other hydrocolloids, such as xanthan gum or carrageenan, it forms gels [56,57].…”

Section: Non-starch Polysaccharidesmentioning

confidence: 99%

Osmotic Properties of Polysaccharides Solutions

Kruk¹,

Pancerz²,

Ptaszek³

2017

Solubility of Polysaccharides

View full text Add to dashboard Cite

Osmotic properties of polysaccharides' solutions and associated biopolymer-solvent and biopolymer-biopolymer type interaction are very important from a technological point of view. The knowledge of osmotic properties of these systems provides the basis to appropriate use of polysaccharides having comply with the relevant technology functions, impart the appropriate texture and forming the sensory properties of the final product. Furthermore, an important issue is the effect of time on the osmotic properties of polysaccharides', because with time, the aforementioned effects may change. Membrane osmometry is one of the methods used in the studies of synthetic polymers to determine their average molecular mass and the degree of interaction between a polymer and a solvent. This method is successfully applied in the case of biopolymers that include polysaccharides. The existence of the osmotic pressure, formed by diffusion of solvent molecules through a semi-permeable membrane, is the basis of this method. Analysis and interpretation of osmometric research results is based on the van't Hoff equation dependency of the concentration. The second virial coefficient obtained based on this relation allows characterisation of biopolymer-solvent interactions, and thus biopolymer tendency to solvation. The third virial coefficient provides information on mutual interactions between the biopolymer molecules, as well as its tendency to aggregate.

show abstract

“…KGM is composed of β-1,4-linked D-glucose and D-mannose in the ratio 1:1.6, with about 1 in 19 units being acetylated [2,3]. KGM has the ability to lower blood cholesterol and sugar level, to be helpful in weight loss, promote intestinal activity and immune function, etc.…”

Section: Introductionmentioning

confidence: 99%

“…Almost all of these methods for KGM degradation must be carried out in water, so the reaction produces MHKGMs in solution. In most cases, low molecular weight MHKGMs (MW<10 4 ) were readily obtained using the biodegradation method without strict control of the reaction condition [3,12]. In most cases, researchers neglected the fact that the physical treatments such as solvent washing may introduce molecular weight and molecular weight distribution alternation which leads to changes in properties.…”

Section: Introductionmentioning

confidence: 99%

Preparation of mid-to-high molecular weight konjac glucomannan (MHKGM) using controllable enzyme-catalyzed degradation and investigation of MHKGM properties

et al. 2012

View full text Add to dashboard Cite

Mid-to-high molecular weight konjac glucomannan (MHKGM) powders with different molecular weights were prepared and purified from their enzymatic hydrolysis solutions. MHKGM powder yield was optimized with respect to substrate concentration, urea concentration, the number of alcohol washings, and drying temperature. Properties of MHKGM powder were characterized by SEC, FTIR, UV, XRD, rheological, and thermal analysis techniques. The results showed that under the correct conditions a high productive yield of MHKGM can be obtained. MHKGMs have the same chemical structure as that of native KGM, but their weight average molecular weight (M w ), molecular weight distribution index (M w /M n ), radius of gyration (R g ), solution optical clarity, rheological properties, and other physical properties such as water solubility are very different from those of native KGM. This study provides useful a reference for making MHKGM powder with varying molecular weight and the potential applications of KGM such as healthy food additives.

show abstract

Structure of the oligomers obtained by enzymatic hydrolysis of the glucomannan produced by the plant Amorphophallus konjac

Cited by 80 publications

References 10 publications

A novel global hydrodynamic analysis of the molecular flexibility of the dietary fibre polysaccharide konjac glucomannan

A novel global hydrodynamic analysis of the molecular flexibility of the dietary fibre polysaccharide konjac glucomannan

Osmotic Properties of Polysaccharides Solutions

Preparation of mid-to-high molecular weight konjac glucomannan (MHKGM) using controllable enzyme-catalyzed degradation and investigation of MHKGM properties

Contact Info

Product

Resources

About