* Corresponding Author
Oligo-Glucomannan Production from Porang (Amorphophallus oncophyllus) Glucomannan by Enzymatic Hydrolisis Using β-Mannanase
https://doi.org/10.22146/ifnp.57217 Anggela Anggela(1), Widiastuti Setyaningsih(2), Santad Wichienchot(3), Eni Harmayani(4*)
(1) Department of Food and Agricultural Product and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada. Interdisciplinary Graduate School of Neutraceutical and Functional Food, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
(2) Department of Food and Agricultural Product and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.
(3) Interdisciplinary Graduate School of Neutraceutical and Functional Food, Prince of Songkla University.
(4) Department of Food and Agricultural Product and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.
(*) Corresponding Author
Abstract
Porang (Amorphophallus oncophyllus) is an indigenous tuber of Indonesia that rich in glucomannan. An alternative approach to produce porang oligo-glucomannan (POG) as prebiotic from porang glucomannan (PGM) was made by enzymatic hydrolysis using β-mannanase. This study aimed to produce POG under optimal conditions by controlled enzymatic hydrolysis process. The PGM flour contained 96.12% of indigestible carbohydrates. The optimum condition of enzymatic hydrolysis producing the highest reducing sugar was as follows: temperature 37 °C, pH 5.5, a ratio of enzyme to the substrate (E/S) 1:1000, and reaction time 4 h. HPLC analysis confirmed that 99.45% of the resulting POG consisted of oligosaccharides with a degree of polymerization (DP) 3. Hence, the PGM utilized in this study has been proven as a potential substrate for POG production. Additionally, the resulting POG was considered as a functional ingredient due to has prebiotic potential.
Keywords
Full Text:
PDFReferences
Al-Ghazzewi, F.H., Tester, RF, and Alvani, K. 2012. The symbiotic effects of konjac glucomannan hydrolysates (GMH) and lactobacilli on the growth of Staphylococcus aureus and Salmonella typhimurium. Nutrition and Food Science. 42 : 97–101.
Alonso-Sande, M., Teijeiro-Osorio, D., Remuñán-López, C., and Alonso, M.J. 2009. Glucomannan, a promising polysaccharide for biopharmaceutical purposes. European Journal of Pharmaceutics and Biopharmaceutics. 72 : 453-462.
AOAC. 1995. Official Methods of Analysis. 16th ed. Assoc. Off. Anal. Chem., Arlington, Virginia, USA.
Ariestanti, C.A., Seechamnanturakit, V., Harmayani, E., and Wichienchot, S. 2018. Optimization on production of konjac oligo-glucomannan and their effect on the gut microbiota. Journal of Food Science and Nutrition. 7(1) : 788-796.
Behera, SS and 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.
Chen, J., Liu, D., Shi, B., Wang, H., Cheng, Y., and Zhang, W. 2013. Optimization of hydrolysis conditions for the production of glucomanno-oligosaccharides from konjac using β-mannanase by response surface methodology. Carbohydrate Polymer. 93 : 81-88.
de Moura, F.A., Macagnan, F.T., and da Silva, L.P. 2014. Oligosaccharide production by hydrolysis of polysaccharides: a review. International Journal Food Science & Technology. 1-7.
Du, B., Song, Y., Hu, X., Liao, X., Ni, Y., and Li, Q. 2011. Oligosaccharides prepared by acid hydrolysis of polysaccharides from pumpkin (Cucurbita moschata) pulp and their prebiotic activities. International Journal of Food Science and Technology. 46 : 982–987.
Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A., and Smith, F. 1956. Colorimetric method for determination of sugars and related substances. 28(3) : 350-356.
Harmayani, E., Aprilia V., and Marsono, Y. 2014. Characterization of glucomannan from Amorphophallus oncophyllus and its prebiotic activity in vivo. Carbohydrate Polymer. 112 : 475-479.
Hu, K., Liu, Q., Wang, S., and Ding, K. 2009. New oligosaccharides prepared by acid hydrolysis of the polysaccharides from Nerium indicum Mill and their anti-angiogenesis activities. Carbohydrate Research. 344 : 198–203.
Jian, H.L., Zhu, L.W., Zhang, W.M., Sun, DF, and Jiang, J.X. 2013. Enzymatic production and characterization of manno-oligosaccharides from Gleditsia sinensis galactomannan gum. International Journal of Biologycal Macromolecules. 55 : 282-288.
Laparra, J.M., Tako, E., Glahn, R.P., and Miller, D.D. 2008. Supplemental inulin does not enhance iron bioavailability to Caco-2 cells from milk- or soy-based, probiotic-containing, yogurts but incubation at 37 °C does. Food Chemistry. 109(1) : 122–128.
Lin, X., Wu, Q., Luo, X., Liu, F., Luo, X., and He, P. 2010. Effect of degree of acetylation on thermoplastic and melt rheological properties of acetylated konjac glucomannan. Carbohydrate Polymer. 82 : 167– 172.
Liu, J., Xu, Q., Zhang, J., Zhou, X., Lyu, F., Zhao, P., and Ding, Y. 2015. Preparation, composition analysis and antioxidant activities of konjac oligo-glucomannan. Carbohydrate Polymer. 130: 398-404.
Miller, G.L. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugars. Analytical Chemistry. 31(1) : 426-428.
Ojima, R., Makabe, T., Prawitwong, P., Takahashi, R., Takigami, M., and Takigami, S. 2009. Rheological property of hydrolyzed konjac glucomannan. Transactions of the Materials Research Society of Japan. 34(3) : 477–480.
Safitri, A.H., Yopi and Meryandini, A. 2014. Enzymatic hydrolysis of porang by Streptomyces violascens BF 3.10 mannanase for the production of mannooligosaccharides. Journal Poultry Media. 37(3) : 190-197.
Yan, X., Wang, W., Liu, M., and Zhao, Z. 2018. Preparation of oligosaccharides by degradation of polysaccharides from Chinese Jujube and Its Biological Activity. International Journal of Polymer Science. 1-8.
Yanuriati, A., Marseno, D.W., Rochmadi, and Harmayani, E. 2017. Characteristics of glucomannan isolated from fresh tuber of Porang (Amorphophallus muelleri Blume). Carbohydrate Polymer. 156 : 5663.
Zhang, Y., Xie, B., and Gan, X. 2005. Advance in the applications of konjac glucomannan and its derivatives. Carbohydrate Polymers. 60(1) : 27–31.
Zhang, M., Chen, X.L., Zhang, Z.H., Sun, C.Y., Chen, L.L., He, H.L., Zhou, B.C., and Zhang, Y.Z. 2009. Purification and functional characterization of endo-β-mannanase MAN5 and its application in oligosaccharide production from konjac flour. Application Microbiology Biotechnology. 83: 865-873.
DOI: https://doi.org/10.22146/ifnp.57217
Article Metrics
Abstract views : 3764
| 
views : 4089
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.
Journal of Indonesian Food and Nutrition Progress have been indexed by:
This works is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
