title: A simple and feasible approach to purify konjac glucomannan from konjac flour--temperature effect.
abstract: 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 ash were removed, respectively as compared with KF. Odour and transparency were improved 4 ranks and 30%, respectively. Besides, the ηapp reached 42.30 Pa s and increased by 93.55% as compared, which could stay at a steady level for a week. Furthermore, morphology of extracted KGM displayed regular lamellar and wrinkling distribution for removed impurities. The temperature-controlled method not only enriches the knowledge of KGM purification but also has the potential to broaden the application of KGM.
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China.
authors.forename: Wei
authors.initials: W
authors.lastname: Xu
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, China.
authors.forename: Sujuan
authors.initials: S
authors.lastname: Wang
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, China.
authors.forename: Ting
authors.initials: T
authors.lastname: Ye
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China.
authors.forename: Weiping
authors.initials: W
authors.lastname: Jin
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, China.
authors.forename: Jinjin
authors.initials: J
authors.lastname: Liu
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, China.
authors.forename: Jieqiong
authors.initials: J
authors.lastname: Lei
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China. Electronic address: libinfood@mail.hzau.edu.cn.
authors.forename: Bin
authors.initials: B
authors.lastname: Li
authors.affiliation: Research Center of Food Fermentation Engineering and Technology of Hubei, Hubei University of Technology, Wuhan 430068, China.
authors.forename: Chao
authors.initials: C
authors.lastname: Wang
mesh_terms: D005433:Flour / Q000032:analysis*; D008351:Mannans / Q000737:chemistry*; D012212:Rheology; D013696:Temperature
chemical_list: D008351:Mannans; C022901:(1-6)-alpha-glucomannan
keywords: Extraction; Konjac flour; Konjac glucomannan; Morphology; Rheological properties