1. Enzymatic hydrolysis and biological activities of Konjac glucomannan hydrolysate in different degree of polymerisation.
- Author
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Pomsang, Pachara, Ayuni, Dwi, Phumsombat, Putthapong, Eugelio, Fabiola, Fanti, Federico, Compagnone, Dario, and Borompichaichartkul, Chaleeda
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KONJAK , *MOLECULAR weights , *SACCHARIDES , *FUNCTIONAL foods , *OLIGOSACCHARIDES - Abstract
Summary: The study explores the enhanced functional and bioactive properties of Konjac Glucomannan Hydrolysate (KGMH) by partially degrading Konjac Glucomannan (KGM) using β‐mannanase over 60 min. KGM concentrations (40% and 50% w/w) were treated with 200–300 U g−1 of the enzyme over 60 min. The hydrolysis of KGM was monitored by colorimetry, with DP values ranging from 4.20 to 6.16 for 40% KGM and 4.10 to 4.60 for 50% KGM. MALDI‐TOF‐MS analysis confirmed typical oligosaccharides with DP values from 2 to 9 and some acetyl substitutions. The optimal conditions of 40% KGM with 250 U g−1 enzyme and varying hydrolysis times produced KGMHs with a wide range of DPs, demonstrating in vitro antioxidant and anti‐glycation activities. The results showed significant bioactivities (P < 0.05) positively correlated with lower DP values. This study emphasises the potential of KGMH as a novel functional food ingredient, highlighting its bioactive properties and the significant impact of DPs on the biological functionality of saccharides. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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