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Method for preparing konjac glucomannan and oligo-glucomannan with different molecular weights

A technology of konjac glucomannan and glucomannan oligosaccharide, which is applied in the field of physical and chemical modification of konjac glucomannan, can solve the problems such as affecting the solubility of KGM, high viscosity, limiting the application range of KGM, etc., and achieves uniform gelation. Stable, low cost, fast dissolution effect

Inactive Publication Date: 2012-05-09
SOUTHWEAT UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The relative molecular weight of KGM is 200,000-2,000,000. Such a huge molecular weight makes KGM have good gelling properties, thickening properties, film-forming properties, etc., but at the same time, the huge molecular weight makes the viscosity of KGM in water Very large, which affects the solubility of KGM in water and limits the application range of KGM

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Example 1 : Weigh 0.1 part of purified konjac glucomannan, 10 parts of distilled water, and 0.0001 part of β-mannanase by weight. Quickly add 0.1 part of purified konjac glucomannan to the solution prepared by 0.0001 part of β-mannanase and 10 parts of distilled water under the condition of stirring, react at 30°C and pH 2.0 for 0.5h, and boil in a water bath Inactivate the enzyme for 15 minutes to obtain an aqueous solution of konjac glucomannan with an average molecular weight of about 600,000. Add 1 part of urea and stir for 0.5h, precipitate konjac glucomannan molecules with 10 parts of absolute ethanol, centrifuge to separate the precipitate, then add 10 parts of absolute ethanol and stir vigorously for 0.5h, repeat precipitation-centrifugation-stirring 3 times, and take The precipitate obtained from the last centrifugation is dried in a double-cone vacuum rotary dryer, and after grinding and screening, konjac glucomannan with an average molecular weight of about...

Embodiment 2

[0014] Example 2 : Weigh 30 parts of purified konjac glucomannan, 100 parts of distilled water, and 0.001 part of β-glucanase by weight. Add 30 parts of purified konjac glucomannan quickly to the solution prepared by 0.001 parts of β-glucanase and 100 parts of distilled water under the condition of stirring, react at 60°C and pH 10.0 for 72 hours, and extinguish in a boiling water bath Enzyme for 15 minutes to obtain glucomannan oligosaccharide aqueous solution; add 30 parts of sodium salicylate and stir for 5 hours, precipitate glucomannan oligosaccharide molecules with 100 parts of absolute ethanol, centrifuge to separate the precipitate, then add 100 parts of absolute ethanol and stir vigorously for 5 hours , through repeated precipitation-centrifugation-stirring 5 times, take the sediment obtained from the last centrifugation and dry it in a double-cone vacuum rotary dryer. After grinding and sieving, you can get an average molecular weight of about 3600 and a dispersion ...

Embodiment 3

[0015] Example 3 : Weigh 1 part of purified konjac glucomannan, 30 parts of distilled water and 0.0005 part of cellulase by weight. Quickly add 1 part of purified konjac glucomannan to a solution prepared by 0.0005 parts of cellulase and 10 parts of distilled water while stirring, react at 50°C and pH 5.0 for 12 hours, and inactivate the enzyme in a boiling water bath for 15 minutes. An aqueous solution of konjac glucomannan with an average molecular weight of about 300,000 is obtained. Add 10 parts of urea and stir for 2 hours, precipitate konjac glucomannan molecules with 50 parts of absolute ethanol, centrifuge to separate the precipitate, add 50 parts of absolute ethanol and stir vigorously for 2 hours, repeat precipitation-centrifugation-stirring 3 times, and take the last The precipitate obtained by centrifugation is dried in a double-cone vacuum rotary dryer, and after grinding and screening, konjac glucomannan with an average molecular weight of about 300,000 and a d...

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PUM

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Abstract

The invention relates to a method for preparing konjac glucomannan and oligo-glucomannan with different molecular weights. The method comprises the following steps of: rapidly adding0.1-30 parts of purified konjac glucomannan into a solution prepared by 0.001-0.01 part of glycoside hydrolase and 10-100 parts of distilled waterunder the stirring condition; reacting for 0.5-72 hours under the condition of the temperature of 30-60 DEG C and the pH of 2.0-10.0; and deactivating enzyme for 15 minutes in a boiling water bath to obtain konjac glucomannan and oligo-glucomannan aqueous solutions with different molecular weights; adding 1-30 parts of peptizing agent for stirring for 0.5-5 hours; depositing konjac glucomannan and oligo-glucomannan molecules with different molecular weights with 10-100 parts of anhydrous ethanol; after centrifugally separating sediments, adding 10-100 parts of anhydrous ethanol for strongly stirring for 0.5-5 hours; repeatedly depositing, centrifuging and stirring for 3-5 times, drying the sediment obtained by last centrifugation in a double-conic vacuum rotary drier; and grinding and screening the sediment to obtain the konjac glucomannan and the oligo-glucomannan. The method disclosed by the invention has the advantages of simplicity, low cost and wide product application.

Description

technical field [0001] The invention relates to a preparation method of konjac glucomannan and glucomannan oligosaccharides with different molecular weights, and belongs to the technical field of physical and chemical modification of konjac glucomannan. Background technique [0002] Konjac is a perennial herbaceous plant of the Araceae family Konjac. Its main active ingredient, konjac glucomannan (KGM), is a water-soluble natural polymer polysaccharide, which can be widely used in food, medicine, chemical industry, environmental protection and biotechnology and other fields. The relative molecular weight of KGM is 200,000-2,000,000. Such a huge molecular weight makes KGM have good gelling properties, thickening properties, film-forming properties, etc., but at the same time, the huge molecular weight makes the viscosity of KGM in water It is very large, which affects the solubility of KGM in water and limits the application range of KGM. Konjac glucomannan is a sufficient s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14
Inventor 罗学刚姚雪
Owner SOUTHWEAT UNIV OF SCI & TECH
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