구약감자 Glucomannan의 이화학적 특성

김남수,지수경,목철균,김승호,Kim, Nam-Soo,Ji, Soo-Kyung,Mok, Chul-Kyoon,Kim, Seung-Ho 한국식품과학회 1994 한국식품과학회지 Vol.26 No.6

구약감자(Amorphophallus konjac)로부터 glucomannan을 제조하고 그 이화학적 특성을 구명하였다. 예비정제 구약감자분말로부터 ethanol 침전법에 의하여 정제 glucomannan을 제조하였으며 이때의 수율은 67.2%였다. 구약감자 glucomannan에 대하여 일반성분, 총식이섬유, 미네랄 분석을 행하였다. Isopropanol : $H_2O$(4 : 1, v/v)을 전개용매로 하여 TLC 분석을 행하였을 때 mannose와 glucose가 성분당으로 확인되었으며 Protein Pak 300SW column을 사용하여 HPLC 분석시 분자질량은 240에서 370 kDa 범위내에 있었다. 구약감자 glucomannan의 수분결합력은 guarr와 xanthan 검을 제외한 다른 검틀의 경우보다 높았으며 bovine serum albumin 존재시의 거품생성능은 $8.60{\sim}9.45\;ml$로서 단백질 자체의 경우보다 높았고 다른 검들의 경우보다도 높았다. 구약감자 glucomannan 농도틀 2%까지 중가시켜 가며 팽윤특성을 보았을 때 최대점도는 농도외 중가에 따라 현저하게 중가한반면 최대점도에 이르는 팽윤시간은 점차 감소함을 알수 있었다. 일정농도에서 온도를 높이면 최대점도와 최대점도에 이르는 팽윤시간이 동시에 감소하였다. A 0.625% dispersion of the pretreated konjac (Amorphophallus konjac) flour was treated with 3 volumes of ethanol and the precipitate was dried at room temperature to produce purified glucomannan in 67.2% yield. Konjac glucomannan was analyzed for proximate composition and the contents of total dietary fiber and minerals. TLC analysis with a mobile phase of isopropanol : $H_2O$(4 : 1, v/v) revealed the presence of mannose and glucose as component sugars. The molecular mass of konjac glucomannan was in the range between 240 and 370 kDa as determined by HPLC with a Protein Pak 300SW column. Water holding capacity of konjac glucomannan was greater than those of most other gums except guar and xanthan gums. Konjac glucomannan accelerated foam formation of bovine serum albumin. As the concentration of konjac glucomannan increased up to 2%, maximum viscosity increased drastically, whereas the swelling time at maximum viscosity decreased. When swelling temperature increased, maximum viscosity and the swelling time at maximum viscosity decreased simultaneously.

Xylogone sphaerospora 유래 β-mannanase 정제 및 Konjac Glucomannan 가수분해 올리고당의 중합도별 Bifidobacterium spp.에 대한 증식활성

이희정,박귀근 한국응용생명화학회 2008 Journal of Applied Biological Chemistry (J. Appl. Vol.51 No.3

Xylogone sphaerospora β-mannanase was purified by Sephadex G-100 column chromatography. The specific activity of the purified enzyme was 8.44 units/ml protein, representing an 56.27-folds purification of the original crude extract. The final preparation thus obtained showed a single band on SDS-polyacrylamide gel electrophoresis. The molecular weight was determined to be 42 kDa. Konjac glucomannan was hydrolyzed by the purified β-mannanase, and then the hydrolysates was separated by activated carbon column chromatography. The main hydrolysates were composed of D.P. (Degree of Polymerization) 3 and 4 glucomannooligosaccharides. For elucidate the structure of D.P 3 and 4 glucomannooligosaccharides, sequential enzymatic action was performed. D.P 3 and 4 were identified as M-G-M and M-M-G-M (G- and M- represent glucosidic and mannosidic linkages). To investigate the effects of konjac glucomannooligosaccharides on in vitro growth of Bifidobacterium longum, B. bifidum, B. infantis, B. adolescentis, B. animalis, B. auglutum and B. breve. Bifidobacterium spp. were cultivated individually on the modified-MRS medium containing carbon source such as D.P. 3 and D.P. 4 glucomannooligosaccharides, respectively. B. longum and B. bifidum grew up 3.9-fold and 2.8-fold more effectively by the treatment of D.P. 4 glucomannooligosaccharides, compared to those of standard MRS medium. Especially, D.P. 4 was more effective than D.P. 3 glucomannooligosaccharide on the growth of Bifidobacterium spp. Sephadex G-100 column chromatography에 의해 Xylogone sphaerospora 유래 β-mannanase의 정제를 수행하여 비활성8.44 units/ml, 정제배율 56.27을 나타내었다. SDS-PAGE에 의한단일밴드를 확인하였고, 분자량은 42 kDa으로 결정되었다. 정제효소에 의해 konjac glucomannan을 가수분해하여 activated carbon column chromatography에 의해 당가수분해물을 분리 회수하여 TLC에 의해 주요 당가수분해물은 중합도 3과 4의hetero type으로 확인되었으며 D.P. 3과 4의 예상되는 구조는 본연구실에서 확보하고 있는 standard glucomannooligosaccharides 에 의한 TLC에서 나타나는 Rf value상으로 1차적으로 확인하고, Aspergillus niger 5-16 유래 정제 β-mannosidase를 단계적으로 처리하여 가수분해 pattern을 TLC로 해석한 결과 D.P. 3 의 구조식은 비환원말단 mannose로 부터 2번째에 1분자의glucose가 결합하고 있는 hetero type의 구조(M-G-M)로, D.P. 4 의 구조식은 비환원말단 mannose로부터 3번째에 1분자의glucose가 결합하고 있는 hetero type의 구조(M-M-G-M)로 예상하고 있다. B. longum, B. bifidum, B. infantis, B. adolescentis, B. animalis, B. auglutum, B. breve의 생육활성에 대한 중합도3과4의 영향을 검토하기 위하여 modified-MRS 배지 상에 탄소원으로 중합도 3과 4를 대체하여 생육활성을 비교한 결과 B. longum에서는 D.P 4 glucomannooligosaccharide를 탄소원으로대체한 경우 표준 MRS배지와 비교하여 3.9배의, D.P. 3을 처리한 경우에도 2.7배의 상대 활성을 나타내어 가장 우수한 생육활성을 나타냈었으며, B. breve의 경우에서도 D.P 4에서 2.47 배, D.P 3에서 2.08배의 활성을 나타내었으며 B. bifidum에 있어서는 D.P. 4의 경우 2.8배의 상대활성을 나타내었다. Bifidobacterium 7균주 모두에 대해서 중합도 4의 올리고당이중합도 3의 올리고당보다 생육활성에 크게 기여하는 것으로 나타났다.

Xylogone sphaerospora 유래 ${\beta}$-mannanase 정제 및 Konjac Glucomannan 가수분해 올리고당의 중합도별 Bifidobacterium spp.에 대한 증식활성

이희정,박귀근,Lee, Hee-Jung,Park, Gwi-Gun 한국응용생명화학회 2008 Applied Biological Chemistry (Appl Biol Chem) Vol.51 No.3

Sephadex G-100 column chromatography에 의해 Xylogone sphaerospora 유래 ${\beta}$-mannanase의 정제를 수행하여 비활성 8.44 units/ml, 정제배율 56.27을 나타내었다. SDS-PAGE에 의한 단일밴드를 확인하였고, 분자량은 42kDa으로 결정되었다. 정제효소에 의해 konjac glucomannan을 가수분해하여 activated carbon column chromatograph)에 의해 당가수분해물을 분리 회수하여 TLC에 의해 주요 당가수분해물은 합도 3과 4의 hetero type으로 확인되었으며 D.P. 3과 4의 예상되는 구조는 본 연구실에서 확보하고 있는 standard glucomannooligosaccharides에 의한 TLC에서 나타나는 Rf value 상으로 1차적으로 확인하고, Aspergillus niger 5-16 유래 정제 ${\beta}$-mannanase를 단계적으로 처리하여 가수분해 pattern을 TLC로 해석한 결과 D.P. 3의 구조식은 비환원말단 mannose로 부터 2번째에 1분자의 glucose가 결합하고 있는 hetero type의 구조(M-G-M)로, D.P. 4의 구조식은 비환원말단 mannose로부터 3번째에 1분자의 glucose가 결합하고 있는 hetero type의 구조(M-M-G-M)로 예상하고 있다. B. longumm, B. bifidum, B. infantis, B. adolescentis, B. animalis, B. auglutum, B. breve의 생육활성에 대한 중합도 3과4의 영향을 검토하기 위하여 modified-MRS 배지 상에 탄소원으로 중합도 3과 4를 대체하여 생육활성을 비교한 결과 B. longum에서는 D.P 4 glucomannooligosaccharide를 탄소원으로 대체한 경우 표준 MRS배지와 비교하여 3.9배의, D.P. 3을 처리한 경우에도 2.7배의 상대 활성을 나타내어 가장 우수한 생육활성을 나타냈었으며, B. breve의 경우에서도 D.P 4에서 2.47배, D.P 3에서 2.08배의 활성을 나타내었으며 B. bifidum에 있어서는 D.P. 4의 경우 2.8배의 상대활성을 나타내었다. Bifidobacterium 7균주 모두에 대해서 중합도 4의 올리고당이 중합도 3의 올리고당보다 생육활성에 크게 기여하는 것으로 나타났다. Xylogone sphaerospora ${\beta}$-mannanase was purified by Sephadex G-100 column chromatography. The specific activity of the purified enzyme was 8.44 units/ml protein, representing an 56.27-folds purification of the original crude extract. The final preparation thus obtained showed a single band on SDS-polyacrylamide gel electrophoresis. The molecular weight was determined to be 42kDa. Konjac glucomannan was hydrolyzed by the purified ${\beta}$-mannanase, and then the hydrolysates was separated by activated carbon column chromatography. The main hydrolysates were composed of D.P. (Degree of Polymerization) 3 and 4 glucomannooligosaccharides. For elucidate the structure of D.P 3 and 4 glucomannooligosaccharides, sequential enzymatic action was performed. D.P 3 and 4 were identified as M-G-M and M-M-G-M (G- and M- represent glucosidic and mannosidic link-ages). To investigate the effects of konjac glucomannooligosaccharides on in vitro growth of Bifido-bacterium longum, B. bifidum, B. infantis, B. adolescentis, B. animalis, B. auglutum and B. breve. Bifidobacterium spp. were cultivated individually on the modified-MRS medium containing carbon source such as D.P. 3 and D.P. 4 glucomannooligosaccharides, respectively. B. longum and B. bifidum grew up 3.9-fold and 2.8-fold more effectively by the treatment of D.P. 4 glucomannooligosaccharides, compared to those of standard MRS medium. Especially, D.P. 4 was more effective than D.P. 3 glucomannooligosaccharide on the growth of Bifidobacterium spp.

Structure and Properties of Konjac Glucomannan/Galactoglucomannan Nanofiber Membrane

Yi Yuan,Xin Hong,Ruojun Mu,Jingni Gong,Lin Wang,Rongxun Huang,Jiayu Wu,Yongsheng Ni,Xianhui Wu,Jie Pang 한국고분자학회 2017 Macromolecular Research Vol.25 No.10

Konjac glucomannan (KGM)/galactoglucomannan (GGM) nanofiber membranes were obtained through electrospinning technology. Rheological properties of KGM/GGM solutions were observed by using a rotary rheometer. The apparent morphological, characteristic group and thermal stability of nanofiber membranes were studied through scanning electron microscopy (SEM), Fourier transform infrared spectoscopy (FTIR) and differential scanning calorimeter (DSC) respectively. The physical and mechanical properties were also evaluated. Results revealed that the addition of GGM did not significantly affect the rheological properties of electrospinning solution. Increase in the amount of GGM in the nanofiber membrane resulted in gradual smoothening, uniformity and decrease in the number of nodes. KGM interacts with GGM through hydrogen-bond. Addition of GGM markedly enhanced the thermal stability, physical and mechanical properties of the nanofiber membrane. The study showed that the KGM/GGM nanofiber membrane have good potential for use in developing membrane based materials.

에리스리톨을 첨가한 흑미미강 곤약젤리의 품질 특성

강미승,윤혜현 (사)한국조리학회 2020 한국조리학회지 Vol.26 No.1

This study investigated the quality characteristics of black rice bran (brb) Konjac jelly added with erythritol. The brb Konjac jelly samples were designed based on black rice bran content; CON-1(0%), BRB 1 (0.5%), BRB 2 (1%), BRB 3 (1.5%), BRB 4 (2%). According to the acceptance test of brb Konjac jelly, formula of BRB 2 (1%) were used as control for brb Konjac jelly added with erythritol. The brb Konjac jelly added with erythritol samples were designed based on erythritol solution content out of sweetener solution; CON-2(0%), BRB-E25(25%), BRB-E50(50%), BRB-E75(75%), BRB-E100 (100%). The moisture content of brb Konjac jelly added with erythritol did not indicated difference among samples. As the erythritol content of brb Konjac jelly were increased, the soluble solids were increased. pH of brb Konjac jelly added with erythritol did not indicated difference between samples. The L-value(lightness) and a-value(redness/greenness) were showed increasing tendency while b-value (yellowness) decreased according to adding erythritol solution to the brb Konjac jelly. As the erythritol content of brb Konjac jelly were increased, hardness, gumminess and chewiness was increased, and adhesiveness was decreased. In the springiness, cohesiveness and resilience, the control was the highest; however. there was no significant difference among experimental groups. Based on the attribute different test, the score of sweet taste, refreshing taste, tooth adhesion and refreshing after taste increased according to adding erythritol to the brb Konjac jelly. The acceptance results showed that BRB-E75 was preferred the most. Limitations and future research directions of this study were discussed.

Effect of fermented vinegar on the reduction in trimethylamine in konjac glucomannan gel

김혜연,황세희,이진희 한국응용생명화학회 2017 Applied Biological Chemistry (Appl Biol Chem) Vol.60 No.3

Konjac glucomannan (KGM) is one of the nondigestible dietary polysaccharides. Hydration of KGM at elevated temperature in the presence of calcium hydroxide affects the aggregation of KGM, making a konjac glucomannan gel formation that has a fish-like off odor. Trimethylamine (TMA) in konjac glucomannan gel has been investigated by solid-phase microextraction and analyzed by GC–MS. A fish-like off odor generated in the process of gelation has been remarkably reduced by treatment of the gel formation with fermented vinegar in which acetic acid concentration-treated group was over 1% (v/v), soaking time, for 10 min. Together with the instrumental analysis, a fish-like off odor generated from the same treatment was also analyzed by sensory evaluation. Acetic acid treatment at a concentration of over 1% (v/v) resulted in significant decrease in the fish-like off odor (p\0.05) supporting the action mechanism of acetic acid as a proton donor for the reaction with TMA. Correlation between TMA content by GC–MS analysis and fish-like off odor by sensory evaluation was statistically significant by ANOVA, Duncan’s multiple range test, operated by SPSS program (R2 = 0.9848, p\0.05).

곤약 글루코만난을 첨가한 식빵 급여가 고지방식이로 유도한 비만 흰쥐의 체중 및 혈청지방에 미치는 영향

박진수(Jin-Soo Park),이상일(Sang-Il Lee),박인식(Inshik Park) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.2

곤약 글루코만난(liquid konjac)을 동결건조한 식빵에 첨가한 사료를 고지방식이로 유도한 비만 흰쥐에 6주간 급여하였을 때의 체중, 혈청지질, 비만지수에 미치는 영향을 조사하였다. 실험군은 정상군(NC), 고지방식이 비만 대조군(HF), 고지방식이 비만+곤약 글루코만난을 10% 되게 혼합하여 동결건조 한 식빵을 사료에 10% 혼합한 식이군(KGM1) 및 비만+곤약 글루코만난을 20%되게 혼합하여 동결건조한 식빵을 사료에 20% 혼합한 식이군(KGM2)으로 구분(군당 7마리)하여 6주간 사육하였다. KGM1군과 KGM2군은 HF군에 비하여 혈청 중성지질, 총지질, 총콜레스테롤, LDL-콜레스테롤 함량 및 atherogenic index(AI)는 감소하였으나 HDL-콜레스테롤 함량은 증가하였다. KGM1군과 KGM2군은 HF군의 체중에 비하여 감소하였으며 곤약 글루코만난 첨가 식빵의 비율이 높아질수록 체중감소율이 높았다. 체지방 함량은 NC군 및 HF군에서는 실험식이 6주후에 크게 증가하였으나 KGM1군은 유의적인 변화가 없었고, KGM2군은 감소하였다. 따라서 곤약 글루코만난 첨가 식빵은 고지방식이로 유도된 비만 흰쥐에서 체지방 함량을 감소시키는 효과가 있었다. The effects of white bread supplemented with konjac glucomannan on diet-induced obesity in rats were investigated. Four groups of male Sprague-Dawley rats were examined: a non-obese control group (NC), an obese high fat diet group (HF), an obese high fat diet group given bread supplemented with 10% konjac glucomannan (KGM1) and an obese high fat diet group given bread supplemented with 20% konjac glucomannan (KGM2). The daily weight gain of the KGM1 group increased slightly and decreased in the KGM2 group compared to the HF group. The serum triglycerides, total lipid, total cholesterol, and HDL-cholesterol increased in the HF compared to the NC group, whereas they decreased in KGM1 and KGM2 groups. After having this experimental diet for 6 weeks, the body weight in KGM1 and KGM2 groups decreased compared to the HF group. While the initial R?hrer index was 23.13 in the NC group, and 31.50~32.59 in the HF, KGM1, and KGM2 groups, the index after the experimental diets for 6 weeks was 28.39 in the NC group, 36.88 in the HF group, 33.48 in the KGM1 group and 29.64 in the KGM2 group. The level of body fat increased from 1% to 7.14% in the NC group, from 15.60% to 60.05% in the HF group, and from 10.60% to 10.83% in the KMG1 group, but decreased from 10.45% to 8.20% in the KGM2 group. These results demonstrate that white bread with glucomannan is effective in reducing body weight and serum lipids in high fat diet-induced obese rats.

New chitosan/Konjac glucomannan blending membrane for application in pervaporation dehydration of caprolactam solution

Wenhai Lin,Qin Li,Tianrong Zhu 한국공업화학회 2012 Journal of Industrial and Engineering Chemistry Vol.18 No.3

Chitosan/Konjac glucomannan blending membranes were investigated to propose an improved caprolactam pervaporation (PV) dehydration process. The composite membranes were characterized by Fourier transform infrared spectroscopy, scanning electron microscopy, X-ray diffraction and differential scanning calorimetry measurements to assess the intermolecular interactions of membranes. The effects of different temperature, CPL concentration in feed and KGM proportion in the membranes on the pervaporation performance were investigated. Data showed that KGM/CS blending membranes displayed good swelling and pervaporation performance, and the blending membrane M-1 had superior separation factor exceed 3000 at every temperature for 70 wt.% caprolactam. The results revealed that the separation performances of KGM/CS blending membranes were strongly related to their reaction degree, intrinsic structure and operating parameters.

Development of flaxseed gum/konjac glucomannan with agar as gelling agents with enhanced elastic properties

양지수,최영진,한정우 한국식품과학회 2023 Food Science and Biotechnology Vol.32 No.2

In this study, a natural-based gelling agent comprised of blended flax seed gum (FSG), konjac glucomannan (KG), and agar gel (AG) was developed for application to control the textural properties of foods. The compound gels, including FSG, KG, and AG, were investigated to determine their moisture affinity, including minimum gelling concentration, water binding capacity, water soluble index, and swelling power. In addition, we analyzed the rheological properties of the compound gel through texture analysis, frequency sweep, and creep and recovery. The microstructure of the compound gel was identified and compared with the viscoelastic properties of the gel. Overall, these results showed that the F4K6 (4:6:2 of FSG:KG:AG) could serve as an excellent gelling agent, which endowed food gel with the promoted elastic properties, water capacity, and rigid surface morphology. This work suggests that novel gelling agents, including FSG, KGM, and AG, successfully prepared food gels with improved physicochemical properties.

Xylogone sphaerospora 유래 β-mannanase 정제 및 Konjac Glucomannan 가수분해 올리고당의 중합도별 Bifidobacterium spp.에 대한 증식활성

( Hee Jung Lee ),( Gwi Gun Park ) 한국응용생명화학회(구 한국농화학회) 2008 Applied Biological Chemistry (Appl Biol Chem) Vol.51 No.3