Hydrolysis of Konjac Flour under Subcritical Water Conditions

• Main Authors: Pramote Khuwijitjaru, Intira Koomyart, Takashi Kobayashi, Shuji Adachi
• Format: บทความวารสาร
• Language: English
• Published: Science Faculty of Chiang Mai University 2019
• Online Access: http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=8286; http://cmuir.cmu.ac.th/jspui/handle/6653943832/63918
• Institution: Chiang Mai University

Konjac glucomannan-derived oilgosaccharides are a potential dietary fiber source. In this study, 5 g/L konjac flour solution was treated under subcritical water conditions at 160 0C, 180 0C, 200 0C, and 240 0C for 10 min in a batch-type reactor. The solutions showed an immediate decrease in viscosity (from 150 to less than 10 mPa.s) and increases in reducing sugar contents (from 0.1 to 2.3 g/L) after treatment, indicating that glucomannan polymers were hydrolyzed to shorter chains. The treatment at 220 0C resulted in carbohydrate yield of greater than 46% and considerably higher oilgosaccharide contents than the other treatments. Subcritical water treatment was demonstrated to be a promising method for preparing oilgosaccharides from konjac flour.