* Corresponding Author
Peningkatan Kelarutan Glukomanan Porang (Amorphophallus muelleri Blume) dengan Penggilingan Basah dan Kering
https://doi.org/10.22146/agritech.43684 Anny Yanuriati(1*), Dasril Basir(2)
(1) Universitas Sriwijaya
(2) Jurusan Kimia, Fakultas MIPA Universitas Sriwijaya, Jl. Raya Palembang-Prabumulih Km. 32, Indralaya-Ogan Ilir, Sumatera Selatan 30662.
(*) Corresponding Author
Abstract
Despite of hydrophilic, glucomannan solubility is so slow that its solubility increase is required for easier, faster, and wider application. This research objective was to find a milling method which can enhance glucomannan solubility with high sol transparency, WHC and apparent viscosity. Native glucomannan extract from porang corm was classified into 3 treatments, no milling (native), grinding to pass through 80 mesh sieve (dry milling) or before grinding, the glucomannan were dissolved and precipitated using ethanol (wet milling) which then dried and passed through 80 mesh sieve. Compared to dry milling (13%), wet milling could significantly enhance higher glucomannan solubility (18%) with high sol transparency, WHC and apparent viscosity due to its depolymerization, molecular weight reduction, more porous and amorphous morphology as well.
Keywords
Full Text:
PDF (Bahasa Indonesia)References
Alonso-Sande, M., Teijeiro-Osorio, D., Remuñán-López, C., & Alonso, M. J. (2009). Glucomannan, a promising polysaccharide for biopharmaceutical purposes. European Journal of Pharmaceutics and Biopharmaceutics, 72(2), 453–462. https://doi.org/10.1016/j.ejpb.2008.02.005
An, N. T., Dong, N. T., Dung, P. L., & Thien, D. T. (2011)a. Synthesis dan characterization of water-soluble O-carboxymethyl glucomannan derivatives. Carbohydrate Polymers, 83(2), 645–652. https://doi.org/10.1016/j.carbpol.2010.08.034
An, N. T., Thien, D. T., Dong, N. T., Dung, P., Le & Du, N. Van. 2011b. Isolation dan characteristics of polysaccharide from Amorphophallus corrugatus in Vietnam. Carbohydrate Polymers, 84(1), 64–68. https://doi.org/10.1016/j.carbpol.2010.10.074
Behera, S.S., & Ray, R.C. (2016). Konjac glucomannan, a promising polysaccharide of Amorphophallus konjac K.Koch in health care. International Journal of Biological Macromolecules, 92, 942-956. http://dx.doi.org/10.1080/87559129.2015.1137310
Chao, W., Xiao-ling, Chen, Z.M., Li, D., & Lv, W. P. (2011). Structure dan Properties of Konjac Glucomannan Solved in Alcohol/Water. Advanced Materials Research, 198, 1310–1314. https://doi.org/10.4028/www.scientific.net/AMR.197-198.1310
Chao, W., Mei, X., Wen-ping, L., Pei, Q., Yuan-yuan, G., & Dong-sheng, L. (2012). Study on Rheological Behavior of Konjac Glucomannan. Physics Procedia, 33, 25–30. https://doi.org/10.4028/www.scientific.net/AMM.52-54.1344
Chua, M., Baldwin, T.C., Hocking, T.J., & Chan, K. (2010). Traditional uses dan potential health benefits of Amorphophallus konjac K. Koch ex N.E. Br. Journal of Ethnopharmacology, 128, 268-278. https://doi.org/10.1016/j.jep.2010.01.021
Du, X., Li, J., Chen, J., & Li, B. (2012). Effect of degree of deacetylation on physicochemical dan gelation properties of konjac glucomannan. Food Research International, 46(1), 270–278. https://doi.org/10.1016/j.jep.2010.01.021
Enomoto-rogers, Y., Ohmomo, Y., Takemura, A., & Iwata, T. (2014). Syntheses of glucomannan esters dan their thermal dan mechanical properties. Carbohydrate Polymers, 101, 592–599. http://dx.doi.org/10.1016/j.carbpol.2013.09.103
Gao, S., & Nishinari, K. (2004). Effect of degree of acetylation on gelation of konjac glucomannan. Biomacromolecules, 5, 175-185. https://doi.org/10.1016/j.colsurfb.2004.02.026
Gulseren, I., Yuan, F., & Corredig. (2012). Whey protein nanoparticle prepared with desolvation with ethanol: characterization thermal stability dan interfacial behavior. Food Hydrocolloid, 29, 258-264.
He, P., Luo, X., Lin, X., & Zhang, H. (2012). The rheological properties of konjac glucomannan (KGM) solution. Material Science Forum, 724, 57-60. https://doi.org/10.4028/www.scientific.net/MSF.724.57
Jiang, M., Li, H., Shi, J., & Xu, Z. (2018). Depolymerized konjac glucomannan: preparation dan application in health care. Journal of Zhejiang University-Science B (Biomedicine & Biotechnology), 19(7), 505-514. https://doi.org/10.1631/jzus.B1700310
Koroskenyi, B., & McCharty, S.P. (2001). Synthesis of acetylated konjac glucomannan dan effect of degree of acetylation on water absorbency. Biomacromolecules, 2, 824-826. https://doi.org/10.1021/bm010014c
Li, J., Ye, T., Wu, X., Chen, J., Wang, S., Lin, L., & Li, B. (2014). Preparation dan characterization of heterogeneous deacetylated konjac glucomannan. Food Hydrocolloids, 40, 9–15. http://dx.doi.org/10.1016/j.foodhyd.2014.02.001
Li, B., & Xie, B. (2003). Study on gel formation mechanism of konjac glucomannan. Agricultural Sciences in China, 2(4), 424-428. https://doi.org/10.1021/jf050751q
Li, B., Xie, J., Wang, Y., & Xie, B.J. (2005). Grain-size effect on the structure dan antiobesity activity of konjac flour. Journal of Agriculture dan Food Chemistry, 53, 7404-7407. https://doi.org/10.1021/jf050751q
Li, B., & Xie, B. (2006). Single molecular chain geometry of konjac glucomannan as a high dietary fiber in East Asia. Food Research International, 39, 127-132. https://doi .org/10.1016/j.foodres.2004.12.002
Li, L., Ruan, H., Ma, L., Wang, W., Zhou, P., & He, G. (2009). Study on swelling model dan thermodynamic structure of alami konjac glucomannan. Journal of Zhejiang University, Science. B, 10(4), 273–279. https://doi.org/10.1631/jzus.B0820221
Lee, M.E., Lee, H.D., & Suh, H.H. (2015). Production dan characterization of extracellular polysaccharide produced by Preudomonas sp. GP32. Journal of Life Science, 25, 1027-1035.
Lin-Lin, F., Shu-Hui, P., Cheng-Rong, W., Ming-Xiang, H., Xue-Qi, W., Chun-Hua, W., Min-Na, Y., Rui, F., & Jie, P. (2012). Analysis of influential factors of konjac glucomannan (GMK) molecular structure on its activity. Chinese Journal of Structural Chemistry, 31(4), 605-613. https://doi.org/10.1021/jf050751q
Liu, Jiang-yun, Wang, Hu-cheng, Yin, Y., Li, N., Cai, Pei-lie., & Yang, Shi-lin. (2012). Controlled acetylation of water soluble glucomannan from Bletilla striata. Carbohydrate Polymers, 89, 158-162.
Liu, P., Zhang, S., & Zhang, X. (1998). Research dan utilization of Amorphophallus in China. Acta Botanica Yunnanica, X, 48-61. https://doi.org/10.1016/j.carbpol.2012.02.065
Luo, X., He, P., & Lin, X. (2013). The mechanism of sodium hydroxide solution promoting the gelation of konjac glucomannan (KGM). Food Hydrocolloids, 30(1), 92–99.
Luo, X., Yao, X., Zhang, C., Lin, X., & Han, B. (2012). Preparation of mid-to-high molecular weight konjac glucomannan (MHKGM) using controllable enzyme-catalyzed degradation dan investigation of MHKGM properties. Journal of Polymer Research, 19(4), 9849-9858. https://doi.org/10.1016/j.carbpol.2012.02.065
Long, X., Luo, X., Bai, J., & Zhu, J. (2010). Studies on the molecular chain conformation dan morphology of konjac glucomannan in aqueous solution. Material Science Forum, 658, 388-391. https://doi.org/10.4028/www.scientific.net/MSF.658.388
Ohashi, S., Shelso, G.J., Moirano, D., Arthur, L., & Drinkwater, W.L. (2000). Clarified konjac glucomannan. United States Patent, 6,162,906 (Des 10).
Ojima, R., Makabe, T., Prawitwong, P., Takahashi, R., Takigami, M., & Takigami, S. (2009). Rheological Property of Hydrolyzed Konjac Glucomannan. Transaction of the Materials Research Society of Japan, 34(3), 477-480.
Pan, Z., Meng, J., & Wang, Y. (2011). Effect of alkalis on deacetylation of konjac glucomannan in mechano-chemical treatment. Particulogy, 9, 265-269. doi:10.1016/j.partic.2010.11.003
Pan, T., Peng, S., Xu, Z., Xiong, B., Wen, C., Yao, M., & Pang, J. (2013). Synergetic degradation of konjac glucomannan by γ-ray irradiation dan hydrogen peroxide. Carbohydrate Polymers, 93, 761-767. doi:10.1016/j.carbpol.2012.11.075
Prawitwong, P., Takigami, S., & Phillips, G. O. (2007). Phase transition behaviour of sorbed water in konjac mannan. Food Hydrocolloids, 21(8), 1368–1373. doi:10.1016/j.foodhyd.2006.10.017
Tatirat, O., Charunuch, C., Kerr, W.L., & Charoenrein. (2013). Use of ethanol solution for extruding konjac glucomannan to modify its water absorption dan water solubility. Kasetsart Journal (Natural Science), 47, 132-142.
Tester, R.F., & Al-Ghazzewi, F.H. (2013). Mannans dan health, with a special focus on glucomannans. Food Research International, 50, 384-391. http://dx.doi.org/10.1016/j.foodres.2012.10.037
Wang, C., Zhu, Y., Xu, M., LI, D., & Huang, H. (2011). Study on molecule dimension of different granularity Konjac glucomannan. Applied Mechanics dan Materials, 52-54, 1344-1347. doi:10.4028/www.scientific.net/AMM.52-54.1344
Xiaoyan, L., Qiang, W., Xuegang, L., Feng, L., Xiaoqing, L., & Pan, H. (2010). Effect of degree of acetylation on thermoplastic dan melt rheological properties of acetylated konjac glucomannan. Carbohydrate Polymers, 82, 167-172. doi:10.1016/j.carbpol.2010.04.053
Xing, X., Cui, S.W., Nie, S., Phillips, G.O., Goff, H.D., & Wang, Q. (2015). Study on Dendrobium officinale O-acetyl-glucomannan (Dendronan): Part II. Fine structures of O-acetylated residues. Carbohydrate Polymers, 117, 422-433. http://dx.doi.org/10.1016/j.bcdf.2014.12.005
Xu, W., Wang, Y., Jin, W., Wang, S., Zhou, B., Li, J., Li, B., & Wang, L. 2014. A 0ne-step procedure for elevating the quality of konjac flour: Azeotropy-assisted acidic alcohol. Food Hydrocolloids, 35, 653-660. https://doi.org/10.1016/j.foodhyd.2013.08.014
Ye, T., Wang, L., Xu, W., Liu, J., Wang, Y., Zhu, K., &Wang, C. (2014). An approach for prominent enhancement of the quality of konjac flour: Dimethyl sulfoxide as medium. Carbohydrate Polymers, 99, 173–179. http://dx.doi.org/10.1016/j.carbpol.2013.08.038
Yanuriati, A., Djagal, W.M, Rochmadi, & Harmayani, E. (2017a). Characteristics of glucomannan isolated from fresh tuber of porang (Amorphophallus muelleri Blume). Carbohydrate Polymers, 156, 56-63. http://dx.doi.org/10.1016/j.carbpol.2016.08.080
Yanuriati, A., Djagal, W.M, Rochmad, & Harmayani, E. (2017b). Gel glukomanan porang-xantan dan kestabilannya setelah penyimpanan dingin dan beku. agriTECH, 37(2), 121-131. DOI: http://doi.org/10.22146/agritech.10793
Zhang, C., Chen, J. Da., & Yang, F. Q. (2014). Konjac glucomannan, a promising polysaccharide for OCDDS. Carbohydrate Polymers 104(1), 175–181. http://dx.doi.org/10.1016/j.carbpol.2013.12.081
Zhang, Y. Q., Xie, B. J., & Gan, X. (2005). Advance in the applications of konjac glucomannan dan its derivatives. Carbohydrate Polymers, 60(1), 27–31. doi:10.1016/j.carbpol.2004.11.003
Zhao, J., Zang, D., Srzednicki, G., Kanlayanarat, S., & Borompichaichartkul, C. (2010). Development of a low-cost two-stage technique for production of low-sulphur purified konjac flour. International Food Research Journal, 17, 1113-1124.
DOI: https://doi.org/10.22146/agritech.43684
Article Metrics
Abstract views : 4975
| 
views : 7419
Refbacks
- There are currently no refbacks.
Copyright (c) 2020 Anny Yanuriati, Dasril Basir
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.