Hydrolysis of Konjac Flour under Subcritical Water Conditions

作者：Khuwijitjaru Pramote^*; Koomyart Intira; Kobayashi Takashi; Adachi Shuji

来源：Chiang Mai Journal of Science, 2017, 44(3): 988-992.

• Amorphophallus konjac
• konjac glucomannan
• superheated water
• oligosaccharides
• hydrolysis

Konjac glucomannan-derived oligosaccharides are a potential dietary fiber source. In this study, 5 g/L konjac flour solution was treated under subcritical water conditions at 160 degrees C, 180 degrees C, 200 degrees C, 220 degrees C, and 240 degrees C 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 degrees C resulted in carbohydrate yield of greater than 46% and considerably higher oligosaccharide contents than the other treatments. Subcritical water treatment was demonstrated to be a promising method for preparing oligosaccharides from konjac flour.

• 出版日期2017-7