Isolation and Characterization of Oligosaccharides from an Enzymic Hydrolysate of Konjac Glucomannan

A novel global hydrodynamic analysis of the molecular flexibility of the dietary fibre polysaccharide konjac glucomannan

“…Degree of branching is reported to be about 8 % and the ratio of terminal glucosyl units to mannosyl units is calculated to be approximately 2 by 13 C NMR studies (Katsuraya et al, 2003). While some authors reported a random distribution of these residues (Williams et al, 2000), other researchers prefer a complex non-random distribution as the basic polymeric repeating unit has the patterns of: Kato and Matsuda (1969) and Kato, Watanabe, and Matsuda (1970) - Shimahara, Suzuki, Sugiyama, and Nishizawa (1975);Takahashi et al (1984) KGM contains some acetyl groups in the main chain. In the presence of alkali, deacetylation occurs and a thermally stable gel is formed (Maeda et al, 1980;Maekaji, 1974).…”

“…Typically reported M:G ratio is approximately 1.6:1 (Maeda et al, 1980;Shimahara, Suzuki, Sugiyama & Nishizawa, 1975;Cescutti, Campa, Delben and Rizzo, 2002). Smith and Srivastava (1959) proposed that the glucomannan has β-1,4 linked Dglucose and D-mannose residues as the main chain with branches joined through C-3 carbon of D-glucosyl and D-mannosyl residues.…”

Osmotic Properties of Polysaccharides Solutions

“…The main component of konjac gum is the konjac glucomannan, a neutral heteropolysaccharide formed by D-mannose and D-glucose, joined by β-(1,4)-glycosidic linkages. Molar ratio of mannose to glucose is 1.6:1 [47][48][49][50]. The main chain is slightly branched by glucose units in the C-6 carbon position [51,52].…”

“…The ratio of mannose to glucose is approximately between 1.5:1 and 1.8:1 [29,40] or approximately 2:1 [36]. The ratio of mannose to glucose together with the molar mass of this polysaccharide depends on the variety of the seed from which it is extracted and affects its solubility, thermal stability and rheological properties [38,41]. Guar gum is widely used in the food, cosmetic and mining industries [43][44][45].…”

Preparation and characterization of a poly(ethylene glycol) grafted carboxymethyl konjac glucomannan copolymer

“…Konjac glucomannan (KGM), a high molecular weight and water soluble natural polysaccharide isolated from the tubers of the widespread plant Amorphophallus konjac in China and Japan, is composed of b-(1 ? 4) linked b-D-glucose and b-D-mannose in the molar ratio 2:3-1:1.6 (Shimahara, Suzuki, Sugiyama, & Nishizawa, 1975). KGM has the ability to lower blood cholesterol and sugar level, helps with weight loss, promotes intestinal activity and reduces the risk of developing diabetes and heart disease (Chen, Cheng, Liu, Liu, & Wu, 2006;Li, Xia, Wang, & Xie, 2005).…”