A simple and feasible approach to purify konjac glucomannan from konjac flour – Temperature effect
•A simple method is developed by phase separation triggered by temperature.•Impurities are removed through magnified solubility differences.•Temperature combined with ethanol-washing is studied.•Physicochemical properties and purity of KGM could be controlled by temperature. A simple one-step purifi...
Gespeichert in:
| Veröffentlicht in: | Food chemistry 2014-09, Vol.158, p.171-176 |
|---|---|
| Hauptverfasser: | , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 176 |
|---|---|
| container_issue | |
| container_start_page | 171 |
| container_title | Food chemistry |
| container_volume | 158 |
| creator | Xu, Wei Wang, Sujuan Ye, Ting Jin, Weiping Liu, Jinjin Lei, Jieqiong Li, Bin Wang, Chao |
| description | •A simple method is developed by phase separation triggered by temperature.•Impurities are removed through magnified solubility differences.•Temperature combined with ethanol-washing is studied.•Physicochemical properties and purity of KGM could be controlled by temperature.
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 42.30Pas 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. |
| doi_str_mv | 10.1016/j.foodchem.2014.02.093 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1516723971</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0308814614002787</els_id><sourcerecordid>1516723971</sourcerecordid><originalsourceid>FETCH-LOGICAL-c464t-d2a363e91e0acf03833fda8185363142d1849001f9189c121f6a55779cd188883</originalsourceid><addsrcrecordid>eNqFkMtO3DAUhq2qqAy0r4C8qdRNUh87F2cHQtwkJDZ0bRn7uHiaxKmdVGLHO_CGPAkezQxd4o3l39-56CPkBFgJDJqf69KFYM0jDiVnUJWMl6wTn8gKZCuKlrX8M1kxwWQhoWoOyVFKa8ZYZuUXcsirVoDgckXsGU1-mHqkerTUoU7-YfOYphi0eaRzoNMSvXuif8K41ob-7hcTBj2OeqQuhmGfuz4skb4-v9B7HCaMel4iUnQOzfyVHDjdJ_y2u4_Jr8uL-_Pr4vbu6ub87LYwVVPNheVaNAI7QKaNY0IK4ayWIOscQ8UtyKpjDFwHsjPAwTW6rtu2M_knH3FMfmz75uX_LphmNfhksO_1iGFJCmpoWi66FjLabFETQ0oRnZqiH3R8UsDUxrBaq71htTGsGFfZcC482c1YHga072V7pRn4vgN0Mrp3UY_Gp_-crKDhos7c6ZbDbOSfx6iS8TgatD5mZ8oG_9Eub8mJnSA</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1516723971</pqid></control><display><type>article</type><title>A simple and feasible approach to purify konjac glucomannan from konjac flour – Temperature effect</title><source>MEDLINE</source><source>Access via ScienceDirect (Elsevier)</source><creator>Xu, Wei ; Wang, Sujuan ; Ye, Ting ; Jin, Weiping ; Liu, Jinjin ; Lei, Jieqiong ; Li, Bin ; Wang, Chao</creator><creatorcontrib>Xu, Wei ; Wang, Sujuan ; Ye, Ting ; Jin, Weiping ; Liu, Jinjin ; Lei, Jieqiong ; Li, Bin ; Wang, Chao</creatorcontrib><description>•A simple method is developed by phase separation triggered by temperature.•Impurities are removed through magnified solubility differences.•Temperature combined with ethanol-washing is studied.•Physicochemical properties and purity of KGM could be controlled by temperature.
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 42.30Pas 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.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2014.02.093</identifier><identifier>PMID: 24731328</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Biological and medical sciences ; Extraction ; Flour - analysis ; Food toxicology ; Konjac flour ; Konjac glucomannan ; Mannans - chemistry ; Medical sciences ; Morphology ; Rheological properties ; Rheology ; Temperature ; Toxicology</subject><ispartof>Food chemistry, 2014-09, Vol.158, p.171-176</ispartof><rights>2014 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2014 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c464t-d2a363e91e0acf03833fda8185363142d1849001f9189c121f6a55779cd188883</citedby><cites>FETCH-LOGICAL-c464t-d2a363e91e0acf03833fda8185363142d1849001f9189c121f6a55779cd188883</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2014.02.093$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=28416235$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24731328$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Xu, Wei</creatorcontrib><creatorcontrib>Wang, Sujuan</creatorcontrib><creatorcontrib>Ye, Ting</creatorcontrib><creatorcontrib>Jin, Weiping</creatorcontrib><creatorcontrib>Liu, Jinjin</creatorcontrib><creatorcontrib>Lei, Jieqiong</creatorcontrib><creatorcontrib>Li, Bin</creatorcontrib><creatorcontrib>Wang, Chao</creatorcontrib><title>A simple and feasible approach to purify konjac glucomannan from konjac flour – Temperature effect</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•A simple method is developed by phase separation triggered by temperature.•Impurities are removed through magnified solubility differences.•Temperature combined with ethanol-washing is studied.•Physicochemical properties and purity of KGM could be controlled by temperature.
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 42.30Pas 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.</description><subject>Biological and medical sciences</subject><subject>Extraction</subject><subject>Flour - analysis</subject><subject>Food toxicology</subject><subject>Konjac flour</subject><subject>Konjac glucomannan</subject><subject>Mannans - chemistry</subject><subject>Medical sciences</subject><subject>Morphology</subject><subject>Rheological properties</subject><subject>Rheology</subject><subject>Temperature</subject><subject>Toxicology</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkMtO3DAUhq2qqAy0r4C8qdRNUh87F2cHQtwkJDZ0bRn7uHiaxKmdVGLHO_CGPAkezQxd4o3l39-56CPkBFgJDJqf69KFYM0jDiVnUJWMl6wTn8gKZCuKlrX8M1kxwWQhoWoOyVFKa8ZYZuUXcsirVoDgckXsGU1-mHqkerTUoU7-YfOYphi0eaRzoNMSvXuif8K41ob-7hcTBj2OeqQuhmGfuz4skb4-v9B7HCaMel4iUnQOzfyVHDjdJ_y2u4_Jr8uL-_Pr4vbu6ub87LYwVVPNheVaNAI7QKaNY0IK4ayWIOscQ8UtyKpjDFwHsjPAwTW6rtu2M_knH3FMfmz75uX_LphmNfhksO_1iGFJCmpoWi66FjLabFETQ0oRnZqiH3R8UsDUxrBaq71htTGsGFfZcC482c1YHga072V7pRn4vgN0Mrp3UY_Gp_-crKDhos7c6ZbDbOSfx6iS8TgatD5mZ8oG_9Eub8mJnSA</recordid><startdate>20140901</startdate><enddate>20140901</enddate><creator>Xu, Wei</creator><creator>Wang, Sujuan</creator><creator>Ye, Ting</creator><creator>Jin, Weiping</creator><creator>Liu, Jinjin</creator><creator>Lei, Jieqiong</creator><creator>Li, Bin</creator><creator>Wang, Chao</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20140901</creationdate><title>A simple and feasible approach to purify konjac glucomannan from konjac flour – Temperature effect</title><author>Xu, Wei ; Wang, Sujuan ; Ye, Ting ; Jin, Weiping ; Liu, Jinjin ; Lei, Jieqiong ; Li, Bin ; Wang, Chao</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c464t-d2a363e91e0acf03833fda8185363142d1849001f9189c121f6a55779cd188883</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Biological and medical sciences</topic><topic>Extraction</topic><topic>Flour - analysis</topic><topic>Food toxicology</topic><topic>Konjac flour</topic><topic>Konjac glucomannan</topic><topic>Mannans - chemistry</topic><topic>Medical sciences</topic><topic>Morphology</topic><topic>Rheological properties</topic><topic>Rheology</topic><topic>Temperature</topic><topic>Toxicology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Xu, Wei</creatorcontrib><creatorcontrib>Wang, Sujuan</creatorcontrib><creatorcontrib>Ye, Ting</creatorcontrib><creatorcontrib>Jin, Weiping</creatorcontrib><creatorcontrib>Liu, Jinjin</creatorcontrib><creatorcontrib>Lei, Jieqiong</creatorcontrib><creatorcontrib>Li, Bin</creatorcontrib><creatorcontrib>Wang, Chao</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Xu, Wei</au><au>Wang, Sujuan</au><au>Ye, Ting</au><au>Jin, Weiping</au><au>Liu, Jinjin</au><au>Lei, Jieqiong</au><au>Li, Bin</au><au>Wang, Chao</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A simple and feasible approach to purify konjac glucomannan from konjac flour – Temperature effect</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2014-09-01</date><risdate>2014</risdate><volume>158</volume><spage>171</spage><epage>176</epage><pages>171-176</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>•A simple method is developed by phase separation triggered by temperature.•Impurities are removed through magnified solubility differences.•Temperature combined with ethanol-washing is studied.•Physicochemical properties and purity of KGM could be controlled by temperature.
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 42.30Pas 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.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>24731328</pmid><doi>10.1016/j.foodchem.2014.02.093</doi><tpages>6</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0308-8146 |
| ispartof | Food chemistry, 2014-09, Vol.158, p.171-176 |
| issn | 0308-8146 1873-7072 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1516723971 |
| source | MEDLINE; Access via ScienceDirect (Elsevier) |
| subjects | Biological and medical sciences Extraction Flour - analysis Food toxicology Konjac flour Konjac glucomannan Mannans - chemistry Medical sciences Morphology Rheological properties Rheology Temperature Toxicology |
| title | A simple and feasible approach to purify konjac glucomannan from konjac flour – Temperature effect |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-25T15%3A23%3A15IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=A%20simple%20and%20feasible%20approach%20to%20purify%20konjac%20glucomannan%20from%20konjac%20flour%20%E2%80%93%20Temperature%20effect&rft.jtitle=Food%20chemistry&rft.au=Xu,%20Wei&rft.date=2014-09-01&rft.volume=158&rft.spage=171&rft.epage=176&rft.pages=171-176&rft.issn=0308-8146&rft.eissn=1873-7072&rft.coden=FOCHDJ&rft_id=info:doi/10.1016/j.foodchem.2014.02.093&rft_dat=%3Cproquest_cross%3E1516723971%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1516723971&rft_id=info:pmid/24731328&rft_els_id=S0308814614002787&rfr_iscdi=true |