Synthesis and Nucleophilic Substitution of Tosylated Konjac Glucomannan.

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

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 2h; temperature 50°C; pH 6.0; and enzymatic concentration 150 U/g. Under these ...

A simple and feasible approach to purify konjac glucomannan from konjac flour--temperature effect.

A simple one-step purification process was provided to extract KGM from KF by phase separation. The results showed that appropriate temperature control was a key factor and the products were inodorous, colourless and of high purity at the optimal temperature 68 °C. In this purification, soluble sugar and starch of extracted KGM were nearly clearly reduced and up to 95%, 80% (T68) of protein and...

Synergistic Interaction between Helix-Forming Polysaccharide and Konjac Glucomannan

A Review on Konjac Glucomannan Gels: Microstructure and Application

Konjac glucomannan (KGM) has attracted extensive attention because of its biodegradable, non-toxic, harmless, and biocompatible features. Its gelation performance is one of its most significant characteristics and enables wide applications of KGM gels in food, chemical, pharmaceutical, materials, and other fields. Herein, different preparation methods of KGM gels and their microstructures were ...

Gelation of Konjac Glucomannan with Different Degree of Acetylation