FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (12): 308-311.

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Study on Purification of Konjac Glucomannan(KGM) with Acid Alcohol

 TANG  Gui-Dan, DU  Xiao-Bing, ZHANG  Xing-Guo, ZHONG  Geng   

  1. College of Food Science,Southwest University,Chongqing 400715,China
  • Online:2008-12-15 Published:2011-12-08

Abstract: A purification method of glucomannan from konjac microflour with acid alcohol was established. The results showed that acid alcohol could improve greatly the purity of glucomannan from konjac microflour. The content of konjac gluco-mannan is over 98% when the konjac microflour is extracted with 60% of alcohol at pH 4.5 for 60 minutes.

Key words: konjac microflour, glucomannan, acid alcohol, purification