KONJACMANNAN
Konjak mannan
CAS: 37220-17-0
Molecular Formula:
KONJACMANNAN - Names and Identifiers
KONJACMANNAN - Physico-chemical Properties
| Density | 1.471 g/cm3 |
| Storage Condition | Room Temprature |
| Physical and Chemical Properties | White or cream to light brown-yellow powder. It can be dispersed in hot or cold water with a pH value of 4.0 to 7.0 and form a high viscosity solution. Heating and mechanical agitation may increase the solubility. If a moderate amount of base is added to the solution, a heat-stable gel can be formed that does not melt even when heated strongly. Light yellow to brown powder. Basically odorless and tasteless. Its aqueous solution has a strong tailing (drawing) phenomenon and a high consistency. Have a certain ability to decompose fiber material. Soluble in water, insoluble in ethanol and oil. The main component is polysaccharide. |
KONJACMANNAN - Reference
| Reference Show more | 1. Li Jinxin, Zhu Yunping, Teng Chao et al. Effects of twelve common hydrocolloids on the quality of steamed bread [J]. Science and Technology of Food Industry 2018 039(011):248-252. 2. Wang Jingyu, Liu Yuchun, Han Wei, etc. Enzyme Production analysis and xylanase gene cloning, expression and enzymatic properties of Schizophyllum hydrophila from corn bran fiber fermentation [J]. Food and Fermentation Industries, 2018, 44(5). 3. Tan Lu-lan, Tang Hong-gang, Yang Hui-Juan, etc. Effect of konjac gum on heat-induced gelation properties of salted egg white protein [J]. Chinese Journal of Food Science, 2019, 29 (8):70-77. 4. Qi Li, Tang Yungao, Shen Ming, etc. Effect of nitrogen low-temperature plasma on the catalytic activity of β-mannanase [J]. Printing and dyeing, 2017, 043(005):10-14. 5. Wang Wenya, Yang Snow White, Gong Yanchang, etc. Study on rheological properties of compound carrageenan [J]. Chinese Journal of Pharmacy, 2018, v.53(08):190-195. 6. Li Xiaofei, Li Peiyuan, Li Anqi, Effects of xanthan gum addition on the gel properties and gel mechanism of konjac gum induced by alkali method [J]. Chinese Journal of Agricultural Sciences, 2020(14). 7. Li Zeheng. Design and Application of silicon anode binder for lithium ion batteries [D]. Zhejiang University, 2020. 8. Li Peiyuan, Li Xiaofei, Li Anqi, Yu Wenyan, Guo chuuo, Yang Xi, Guo Yurong. Microstructure and rheological behavior of konjac gum-xanthan gum blend gels induced by thermal alkali [J]. China Agricultural Science, 2020,53(18):379-3804. 9. Cancan Liu, Jianbin Li, Kai Li, caifn Xie, Jidong Liu, oxdized konjac glucomannan-cassava starch and summary estors as novel candidates for sustained-release matrices, International Journal of Biological lens, volume 156,2020, Pages 104 10. Ding, Baomiao, et al. "Microencapsulation of Sodium Bicarbonate Based on Glycerol Monostearate and Konjac Glucomannan Wall Systems by Phase Separation." Food Science and Technology Research 24.2 (2018): 249-255.https://doi.org/10.3136/fstr.24.249 11. [IF=7.514] Jinxin Li et al."Effect of various hydrocolloids on the physical and fermentation properties of dough."Food Chem. 2019 Jan;271:165 12. [IF=3.616] Jinxin Li et al."Effect of different hydrocolloids on gluten proteins, starch and dough microstructure."J Cereal Sci. 2019 May;87:85 13. [IF=0.668] Baomiao Ding et al."Microencapsulation of Sodium Bicarbonate Based on Glycerol Monostearate and Konjac Glucomannan Wall Systems by Phase Separation."Food Science And Technology Research. 2018 May 19 14. [IF=9.381] Xi Yang et al."Preparation of high viscoelastic emulsion gels based on the synergistic gelation mechanism of xanthan and konjac glucomannan."Carbohyd Polym. 2019 Dec;226:115278 15. [IF=9.381] Xi Yang et al."Compatibility of sodium alginate and konjac glucomannan and their applications in fabricating low-fat mayonnaise-like emulsion gels."Carbohyd Polym. 2020 Feb;229:115468 16. [IF=9.147] Xi Yang et al."Improved physical properties of konjac glucomannan gels by co-incubating composite konjac glucomannan/xanthan systems under alkaline conditions."Food Hydrocolloid. 2020 Sep;106:105870 17. [IF=6.953] Yingshu Zhao et al."In vivo antioxidant and anti-inflammatory effects of soluble dietary fiber Konjac glucomannan in type-2 diabetic rats."Int J Biol Macromol. 2020 Sep;159:1186 18. [IF=6.953] Cancan Liu et al."Oxidized konjac glucomannan-cassava starch and sucrose esters as novel excipients for sustained-release matrix tablets."Int J Biol Macromol. 2020 Aug;156:1045 19. [IF=6.901] Zongmin Hu et al."Efficient polysulfide trapping enabled by a polymer adsorbent in lithium-sulfur batteries."Electrochim Acta. 2020 Mar;336:135693 20. [IF=4.346] Shengwei Zhang et al."Formula optimization of thermosensitive biological sol-gel carrier for EOR surfactants by rheological investigation."J Petrol Sci Eng. 2021 Oct;205:108740 21. [IF=3.667] Ngo Dai Quang et al."A Novel Biopolymer Nano-Complex Based on Fish Scale Collagen, Konjac Glucomannan, Camellia Chrysantha Polyphenols and Ginsenoside Rb1: Preparation, Characterization and Its Bioactivity."J Polym Environ. 2021 Jul;29(7):2150-2163 22. [IF=4.329] Yushan Chen et al."Konjac Glucomannan Induced Retarding Effects on the Early Hydration of Cement."Polymers-Basel. 2022 Jan;14(5):1064 23. [IF=6.953] Xiangyu Wei et al."Injectable hydrogel based on dodecyl-modified N-carboxyethyl chitosan/oxidized konjac glucomannan effectively prevents bleeding and postoperative adhesions after partial hepatectomy."Int J Biol Macromol. 2022 Jan ;: |
KONJACMANNAN - Nature
Open Data Verified Data
konjac flour is a high molecular carbohydrate composed of mannose and glucose with p-1,4 glycosidic bonds, which also contains a small amount of branched structure, there is an average of one acetyl group on about 9 to 19 rings in the main chain of glucomannan. Light yellow to light tan powder, average molecular
100,000~2 million. It can be dispersed in hot or cold water with a pH value of 4.0 to 7.0 to form a high viscosity solution. If a certain amount of alkali is added to the solution, a gel can be formed. Konjac powder is basically tasteless, its aqueous solution viscosity is very high, there is obvious drawing phenomenon.
Last Update：2024-01-02 23:10:35
KONJACMANNAN - Preparation Method
Open Data Verified Data
- a fine powder obtained by drying, peeling, slicing, drying, pulverizing and sieving root tubers of various plants, which is called Konjac powder, has a yield of about 60%-80%. D-glucopyranose and D-mannose linked by p-i,4 glycosidic bonds, 70% to 80% of the total dry matter, particle diameter 0. About 15mm, because the particle surface is covered with non-glucomannan, the water absorption is affected, and the gel ability is low. Ethanol, petroleum ether and other physical modification can be used to improve the water solubility, dissolution viscosity, dissolution rate and other properties.
- The root tuber was sliced, crushed, immersed in ethanol, dried under reduced pressure at 60 ℃, defatted with petroleum ether, dissolved with sodium hydroxide solution, filtered, and the filtrate was neutralized with hydrochloric acid and then extracted with lead acetate, the filtrate was taken, and then hydrogen sulfide was introduced to remove lead ions, followed by ethanol precipitation, followed by centrifugation and drying with acetone to obtain a crude product. Then, the crude product was dissolved with sodium hydroxide, filtered, neutralized with hydrochloric acid, concentrated, precipitated with ethanol, and dried with acetone after centrifugation to obtain a fine product, called Konjac refined powder.
Last Update：2022-01-01 11:13:22
KONJACMANNAN - Use
Open Data Verified Data
is useful as a thickener, a gelling agent, an emulsifier, and a film former.
Last Update：2022-01-01 11:13:22
KONJACMANNAN - Reference Information
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| konjac extract | konjac powder, also known as konjac powder or konjac mannan, is an extract of konjac. Amorphophallus konjac is a beneficial alkaline food. For people who eat too much animal acid food, it can achieve the acid-base balance of food with the food made of Amorphophallus konjac, which is beneficial to human health. Konjac is a tuber oblate, like a large water chestnut, rich in nutrition, containing a variety of vitamins and potassium, phosphorus, selenium and other mineral elements, but also contains the konjac polysaccharides needed by human beings, and has the characteristics of low calorie, low fat and high cellulose. It is mainly produced in the tropical and subtropical regions of the Eastern Hemisphere. my country is one of the origins. It is distributed in the mountainous areas of Sichuan, Hubei, Yunnan, Guizhou, Shaanxi, Guangdong, Guangxi, Taiwan and other provinces. Konjac food not only tastes delicious and pleasant, but also has the effects of weight loss, fitness, disease treatment and anti-cancer, and is known as "magic food", "magic food", "health food" and so on. |
| physiological functions and effects | 1. konjac is pungent and warm in nature and has the effects of promoting blood circulation and preventing blood stasis and swelling. The mucus protein contained in konjac can reduce the accumulation of cholesterol in the body, prevent arteriosclerosis and prevent cardiovascular and cerebrovascular diseases. 2. Anti-cancer and detumescence konjac has an interfering effect on the metabolism of cancer cells. Drug sensitivity tests have proved that it is sensitive to cardia cancer and colon cancer cells, can reduce phlegm, soften, disperse swelling and detoxify, and treat lumps, phlegm nuclei, scrofula, etc. The disease can prevent and treat cancer. 3. Moisturizing the intestines and reducing the absorption of fat. The fiber in konjac can promote gastrointestinal peristalsis, moisturize the intestines, prevent constipation and reduce the absorption of fat in the intestines, which is conducive to the treatment of intestinal diseases and can reduce the accumulation of cholesterol in the body. It is of great significance to prevent and treat hypertension and coronary arteriosclerosis. 4. Amorphophallus konjac is a low-calorie food. The grape mannan contained in it will absorb water and swell, which can be increased to 30-100 times of the original volume. Therefore, it feels full after eating and can be used to treat diabetes. It is also an ideal food for weight loss. |
| use | konjac refined powder is mainly composed of glucomannan (KGM), which is a rare high molecular polymer extracted and separated from konjac tubers. it has the characteristics of super water absorption (water absorption and swelling 40-100 times), thickening, film-forming, emulsifying, gelling, lipid-lowering, gastrointestinal cleaning, etc. Widely used in food, printing and dyeing, chemical industry, oil drilling and other industries. Known as the "Oriental Magic Powder. Konjac refined powder is a new type of dietary fiber. It is a pure natural green food with polymer fiber. It contains 15 essential amino acids and anti-tumor mannan. The effect of weight loss is also particularly obvious. It can increase satiety without harming the digestive system, while reducing the absorption of heat-producing nutrients, and by regulating endocrine function and lipase activity, it promotes excess fat gelling agent; thickener; emulsifier; stabilizer; film-forming agent. |
| identification test | can be dispersed in cold water or hot water and form a high viscosity solution with a pH value of 4.0~7.0. Solubility can be increased with heating and mechanical stirring. Adding a weak base to its solution can form a thermally stable gel that does not melt even under strong thermal conditions. Gel formation test: inject 1% sample solution into the test tube and add 5ml of 4% sodium borate solution. gel should be formed after severe shaking. Heat stable gel formation test (different from guar gum and locust bean gum) Take 2% sample solution, heat it in boiling water bath under constant stirring for 30min, and then cool it to room temperature. Take 50ml of the sample solution (equivalent to about 1g of the sample), add 10% potassium carbonate solution 1 m1, and fully hydrate the sample at room temperature. Then heat to 85 ℃ in a water bath. And in the case of not stirring for 2h, should be thermally stable gel formation. However, similar hydrosols such as guar gum and locust bean gum cannot form thermally stable gel. Microscopic examination of 0.01% methyl blue prepared with 50% isopropanol, staining about 0.1g sample, and then observing with a microscope. Konjac flour is characterized by flat elliptical particles with a long axis length of about 100~500 μm. Unground konjac powder is easily distinguished from other water dissolving phases because of its concave cells. There are reticular structures on the surface of these cells. The particles of konjac flour also have birefringence under polarized light. This optical characteristic can be displayed even if the sample is crushed into fine powder, but it is not obvious. |
| content analysis | the remaining percentage after subtracting ash, weight loss on drying and the percentage of protein from the total 100% is the percentage of carbohydrate (glucomannan) in the sample. |
| toxicity | ADI does not make special regulations (FAO/WHO,2001). |
| production method | the fine powder obtained by peeling, slicing, drying, crushing and sieving the roots of various plants of the genus (Amorphophallus) is called "konjac powder", and the yield is about 60% ~ 80%. D-glucopyranose and D-mannose linked by β-1,4 glycosidic bonds account for 70% ~ 80% of the total dry matter, and the particle diameter is about 0.15mm. As the particle surface is covered with non-glucomannan, it affects water absorption and has low gel ability. For this reason, ethanol, petroleum ether, etc. can be used for physical modification to improve water solubility, dissolution viscosity, dissolution speed and other properties. For this reason, the root tubers can be sliced, crushed and immersed in ethanol, and dried under reduced pressure at 60°C. Degreasing with petroleum ether, adding sodium hydroxide solution to dissolve and then filtering, the filtrate is neutralized with hydrochloric acid, then added with lead acetate to extract, take the filtrate, pass in hydrogen sulfide to remove lead ions, and add ethanol to precipitate, after centrifugal separation, it is dried with acetone, first crude, then dissolved with sodium hydroxide, filtered, neutralized with hydrochloric acid, concentrated, precipitated with ethanol, and dried with acetone after centrifugation to obtain a fine product, called "konjac powder". |
Last Update：2024-04-09 21:21:28
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