Modification of hydrophobic properties of konjac glucomannan using octenyl succinic anhydride

• Main Authors: Widarta, I. W. R., Raharjo, S., Santoso, U., Supriyadi, Supriyadi
• 格式: Article PeerReviewed
• 語言: English
• 出版: Rynnye Lyan Resources 2023
• 主題: Food Sciences
• 在線閱讀: https://repository.ugm.ac.id/283042/1/_15__fr-2021-910_widarta.pdf; https://repository.ugm.ac.id/283042/; https://doi.org/10.26656/fr.2017.7(5).910
• 機構: Universitas Gadjah Mada

Konjac glucomannan (KGM) is a water-soluble polysaccharide that has the potential to be used as a natural emulsifier because of its high viscosity. This study aimed to modify the KGM structure in order to obtain a KGM which has amphiphilic properties. Modifications were carried out in the microwave using 1-3 sodium carbonate (Na2CO3) and 2-4 octenyl succinate anhydride (OSA). Parameters observed included emulsion capacity, emulsion stability, degree of substitution with High-Performance Liquid Chromatography (HPLC), viscosity, hydrophobicity, and Fourier transform infrared Spectroscopy (FT-IR). The results showed that the interaction between the concentration of Na2CO3 and OSA had a significant effect on the capacity and stability of the octenyl succinic anhydride-modified konjac glucomannan (KGOS) emulsion. The highest emulsion capacity and stability were obtained using 2 Na2CO3 and 4 OSA. OSA esterification of KGM was shown by increasing the degree of substitution, viscosity, hydrophobicity, and FT-IR analysis. Thus, KGOS can be used as a natural emulsifier with good amphiphilic properties.