Abstract:

Protein from konjac flying powder, the byproduct of konjac fine powder production, was extracted using
alkaline dissolution and acid precipitation and emulsifying properties of the isolate were investigated. The optimal
conditions for extracting protein from konjac flying powder were found to be extraction at 40 ℃ for 40 min with an
alkaline solution at pH 10 in a solid-to-solvent ratio of 1:30 followed by precipitation by adjusting the pH to 3.6. The
filtrated extract was dried to obtain a yield of 36.59% and a purity of 74.73%. The average emulsifying capacity and
average emulsion stability of the protein isolate were 47.88% and 43.55%, respectively. In this study we have obtained a
protein with high yield and emulsifying properties from konjac flying powder.

Key words: konjac flying powder, protein extraction, emulsifying capacity, emulsion stability