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Properties of Konjac Oligosaccharides Prepared by Semi-dry Enzymatic Hydrolysis

DENG Li-ling1，ZHONG Geng1,2,3,*，LIU Bei-yu1，HE Xin-chun4   

  1. 1. College of Food Science, Southwest University, Chongqing 400716, China；2. National Undergraduate Experimental Teaching
    Demonstration Center of Food Science and Engineering, Southwest University, Chongqing 400716, China；3. Konjac Resources
    Utilization Engineering Center of Chongqing Universities, Chongqing 400715, China；4. The Magic Technology Co. Ltd., in
    Mianyang, Mianyang 621000, China
  • Online:2013-08-15 Published:2013-09-03
  • Contact: ZHONG Geng

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Abstract:

Konjac flour was used as the raw material to prepare konjac oligosaccharides (KOS) by semi-dry enzymatic
hydrolysis, and then the structural characteristics, compositions and physicochemical properties of KOS were investigated. The
results showed that KOS was white, odorless and tasteless powder with whiteness up to 90%. It was highly soluble in water, but
insoluble in ethanol, ether and other organic solvents. The specific rotation of KOS was 8.240° degrees in a left-handed direction,
and the specific gravity was 0.658 g/mL, pH 6.2. The loss-weight rate was 0.705%. The KOS consisted of pyranose glucomannan
oligosaccharides as a mixture of mannan oligosaccharides (dimer through decamer) as analyzed by LC-TOF-TOF.

Key words: semi-dry enzymatic hydrolysis, konjac glucomannan oligosaccharides, structural characteristics, physicochemical properties

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