CN113278663A - Preparation method of konjac glucomannan - Google Patents
Preparation method of konjac glucomannan Download PDFInfo
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 84
- 235000010485 konjac Nutrition 0.000 title claims abstract description 83
- 241001312219 Amorphophallus konjac Species 0.000 title claims abstract description 76
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title claims abstract description 76
- 239000000252 konjac Substances 0.000 title claims abstract description 75
- 229920002581 Glucomannan Polymers 0.000 title claims abstract description 49
- 229940046240 glucomannan Drugs 0.000 title claims abstract description 49
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 40
- 239000007788 liquid Substances 0.000 claims abstract description 36
- 102000004190 Enzymes Human genes 0.000 claims abstract description 24
- 108090000790 Enzymes Proteins 0.000 claims abstract description 24
- 239000000243 solution Substances 0.000 claims abstract description 18
- 239000006228 supernatant Substances 0.000 claims abstract description 18
- 239000000725 suspension Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 14
- 239000007853 buffer solution Substances 0.000 claims abstract description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000047 product Substances 0.000 claims abstract description 9
- 238000004108 freeze drying Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 21
- 230000009849 deactivation Effects 0.000 claims description 13
- 238000002390 rotary evaporation Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- CBMPTFJVXNIWHP-UHFFFAOYSA-L disodium;hydrogen phosphate;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound [Na+].[Na+].OP([O-])([O-])=O.OC(=O)CC(O)(C(O)=O)CC(O)=O CBMPTFJVXNIWHP-UHFFFAOYSA-L 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000000758 substrate Substances 0.000 claims description 5
- 230000009471 action Effects 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 230000007062 hydrolysis Effects 0.000 abstract description 5
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 5
- 229920001542 oligosaccharide Polymers 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 150000002482 oligosaccharides Chemical class 0.000 abstract description 3
- 230000000415 inactivating effect Effects 0.000 abstract 1
- 230000002779 inactivation Effects 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 238000003760 magnetic stirring Methods 0.000 description 3
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- 230000000694 effects Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 241000209524 Araceae Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000037386 Typhoid Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 125000000188 beta-D-glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- WQZGKKKJIJFFOK-RWOPYEJCSA-N beta-D-mannose Chemical compound OC[C@H]1O[C@@H](O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-RWOPYEJCSA-N 0.000 description 1
- 238000010170 biological method Methods 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- -1 glucomannan oligosaccharide Chemical class 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
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- 230000007935 neutral effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
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- 238000000053 physical method Methods 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000007086 side reaction Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 201000008297 typhoid fever Diseases 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
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Abstract
The invention belongs to the technical field of food preparation, and relates to a preparation method of konjac glucomannan, which comprises the following steps: (1) adding buffer solution into purified konjac powder to obtain suspension of the konjac powder; (2) adding beta-mannase into the suspension, and performing water bath to obtain mixed feed liquid; (3) respectively carrying out ultrasonic treatment and microwave treatment on the mixed feed liquid to obtain an enzymolysis liquid; (4) inactivating enzyme of the enzymolysis liquid to obtain feed liquid after enzyme inactivation; (5) taking out the feed liquid, and carrying out centrifugal treatment; (6) treating the centrifuged supernatant with absolute ethanol; (7) carrying out rotary steaming on the treated solution to obtain a konjac glucomannan solution; (8) and freeze-drying the obtained solution to obtain the konjac oligosaccharide finished product. The invention utilizes ultramicro auxiliary enzymolysis, reduces the dosage of enzyme, leads the hydrolysis rate of the konjac fine powder to reach more than 50 percent, and obtains the konjac glucomannan product with better quality.
Description
Technical Field
The invention belongs to the technical field of food preparation, and particularly relates to a preparation method of konjac glucomannan oligosaccharide by utilizing ultramicro combined auxiliary beta-mannase to carry out enzymolysis on konjac glucomannan.
Background
Konjak, a kind of taro plant, is a common name of the genus konjac of the family of the Araceae, and has been utilized in china over 3000 years ago. Konjak is cold in nature and mild in taste, has the effects of reducing swelling and detoxifying, can be used for treating carbuncle, sore, typhoid, toxic swelling, scrofula and other diseases, and is recorded in ancient books such as Ben Cao Tu Jing and Ben Cao gang mu.
The main component of konjak is konjak glucomannan. Konjac Glucomannan (KGM) is derived from tubers of Amorphophallus Konjac, is a natural high molecular weight water-soluble neutral polysaccharide, and is formed by connecting D-glucose and D-mannose at a ratio of 1:1.6 through beta- (1,4) glycosidic bonds. KGM has various properties such as good water absorption, film forming property, thickening property, plasticity, emulsifying property, structure property, water-retaining property, shaping property and the like, and also has various physiological effects of reducing postprandial blood sugar, reducing blood fat, improving organism immunity, regulating intestinal flora, preventing cancer, supplementing calcium and the like. However, the prior KGM has the problems of high relative molecular mass, high viscosity, low solubility and the like, and limits the wide application of the KGM in the food production process, so that the KGM can be degraded by a physical method, a chemical method or a biological method to form Konjac oligo-glucomannan (KOGM) with different polymerization degrees.
Konjac glucomannan (KOGM) is a soluble functional oligosaccharide consisting of beta-D-mannose and beta-D-glucose residues, has slightly sweet taste, has the unique flavor of konjak, and has pure taste. KOGM not only can avoid the disadvantages of KGM, but also can retain various physiological functions of KGM, such as adjusting intestinal flora balance, reducing incidence rate of diarrhea related to nutrition in intestinal tract, enhancing immunity of human body, adjusting blood sugar and blood lipid level, etc. China is a konjak producing country, konjak resources are rich, and development of konjak glucomannan in China has great social benefit and economic benefit.
The existing method for preparing konjac glucomannan is single, the ultrasonic and microwave combined auxiliary enzymolysis has the advantages of mild reaction conditions, little pollution, few side reactions, low cost, high yield and the like, and the konjac glucomannan with higher hydrolysis rate is hopefully obtained while the enzyme dosage is reduced by using the auxiliary action of the ultrasonic and the microwave. Therefore, KOGM prepared by the method is a potential and excellent functional oligosaccharide.
Disclosure of Invention
The invention aims to provide a preparation method of konjac glucomannan, which is characterized in that an enzymolysis process is reasonably optimized, conditions such as enzymolysis temperature, enzyme adding amount, ultrasonic time, microwave time and the like are screened, all the steps are coordinated and synergistic and mutually influenced, and konjac glucomannan with higher hydrolysis rate is obtained on the premise of less enzyme amount.
In order to achieve the technical effects, the invention adopts the following technical scheme:
a preparation method of konjac glucomannan comprises the following steps:
the method comprises the following steps: taking purified konjac powder, adding a disodium hydrogen phosphate-citric acid buffer solution with the pH value of 5-7 into the purified konjac powder to enable the concentration of a substrate to be 30-150 g/L, and stirring the mixture uniformly at room temperature to enable the konjac powder to be fully contacted with the buffer solution to obtain a suspension of the konjac powder;
step two: adding beta-mannase into the suspension of the konjac powder under the action of a magnetic stirrer, and carrying out water bath to obtain mixed feed liquid;
step three: respectively carrying out ultrasonic treatment and microwave treatment on the mixed feed liquid to obtain an enzymolysis liquid;
step four: after enzymolysis is finished, putting the enzymolysis liquid in a boiling water bath for 5-10 min for enzyme deactivation to obtain enzyme-deactivated liquid;
step five: immediately taking out the feed liquid after enzyme deactivation, cooling to room temperature, and carrying out centrifugal treatment;
step six: treating the centrifuged supernatant with absolute ethanol;
step seven: and (4) carrying out rotary evaporation on the supernatant obtained after treatment to obtain the konjac glucomannan solution.
The purity of konjac glucomannan in the konjac fine powder in the first step is more than 96%.
Preferably, in the second step, the beta-mannase added into the suspension of the konjac powder is 30-70U/g, and the water bath temperature is 40-60 ℃.
Preferably, in the third step, ultrasonic treatment and microwave treatment are respectively carried out, wherein the ultrasonic power is 50-100W, the ultrasonic time is 90-210 min, the microwave power is 100-200W, and the microwave time is 10-50 s.
Preferably, in the fifth step, the rotation speed of the centrifugal machine for centrifugal treatment is 3000-4000 r/min, and the centrifugal time is 20-30 min.
Preferably, in the sixth step, the concentration of the absolute ethyl alcohol is 95%, and the dosage is 2-4 times of the volume of the supernatant.
Preferably, in the seventh step, the supernatant obtained after the treatment is subjected to rotary evaporation, and the temperature during the rotary evaporation is 30-50 ℃.
A preparation method of konjac glucomannan further comprises the following steps:
step eight: and (4) freeze-drying the konjac glucomannan solution obtained in the step seven, and grinding the konjac glucomannan solution into powder to obtain a finished konjac glucomannan product.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention utilizes ultrasonic and microwave-assisted enzymolysis to replace the traditional enzymolysis method or a single ultrasonic or microwave degradation method, reduces the dosage of enzyme to a certain extent by optimizing the conditions of the ultramicro combined assisted enzymolysis preparation process, improves the hydrolysis rate of konjac glucomannan, and obtains a konjac glucomannan product with better quality.
2. The invention is carried out under mild conditions, the production process is economical and low, and konjac glucomannan products with hydrolysis rate of more than 50 percent can be obtained under the condition that the actual enzyme dosage is less than 50U/g.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments, which are only illustrative and not restrictive, the description is only a preferred embodiment of the present invention, and the present invention should not be considered as limiting the scope of the present invention.
A preparation method of konjac glucomannan relates to the following steps:
example 1
The preparation method of konjac glucomannan comprises the following steps:
weighing 0.9000g of purified rhizoma Amorphophalli refined powder, adding disodium hydrogen phosphate-citric acid buffer solution with pH of 6 according to substrate concentration of 30g/L, stirring at room temperature to make the rhizoma Amorphophalli refined powder contact with the buffer solution sufficiently to obtain suspension of rhizoma Amorphophalli refined powder.
And then under the magnetic stirring of 300r/min, adding 50U/g beta-mannase into the suspension of the konjac powder to ensure that the suspension of the konjac powder is fully contacted with the enzyme, wherein the water bath temperature is 50 ℃, and the water bath time is 15min to obtain mixed feed liquid.
And respectively carrying out ultrasonic treatment and microwave treatment on the obtained mixed feed liquid, wherein the ultrasonic treatment time is 150min, the ultrasonic power is 100w, the microwave treatment time is 30s, and the microwave treatment power is 200w, and respectively carrying out the ultrasonic treatment and the microwave treatment to obtain the enzymolysis liquid of the konjac powder.
And after the enzymolysis is finished, putting the enzymolysis liquid in a boiling water bath for 10min for enzyme deactivation to obtain the feed liquid after enzyme deactivation.
Immediately taking out the feed liquid after enzyme deactivation, cooling to room temperature, centrifuging at the rotating speed of 4000r/min for 20min, and taking supernatant.
The supernatant after centrifugation was treated with three volumes of 95% absolute ethanol.
And (4) carrying out rotary evaporation on the supernatant obtained after the treatment in a rotary evaporator at 50 ℃ to obtain the konjac glucomannan solution.
And (3) freeze-drying the obtained solution in a freeze dryer, and grinding the solution into powder to obtain the konjac glucomannan finished product.
Example 2
The preparation method of konjac glucomannan comprises the following steps:
weighing 0.9000g of purified rhizoma Amorphophalli refined powder, adding disodium hydrogen phosphate-citric acid buffer solution with pH of 6 according to substrate concentration of 30g/L, stirring at room temperature to make the rhizoma Amorphophalli refined powder contact with the buffer solution sufficiently to obtain suspension of rhizoma Amorphophalli refined powder.
And then under the magnetic stirring of 300r/min, adding 70U/g beta-mannase into the suspension of the konjac powder to ensure that the suspension of the konjac powder is fully contacted with the enzyme, wherein the water bath temperature is 50 ℃, and the water bath time is 15min to obtain mixed feed liquid.
And respectively carrying out ultrasonic treatment and microwave treatment on the obtained mixed feed liquid, wherein the ultrasonic treatment time is 150min, the ultrasonic power is 100w, the microwave treatment time is 30s, and the microwave treatment power is 200w, and respectively carrying out the ultrasonic treatment and the microwave treatment to obtain the enzymolysis liquid of the konjac powder.
And after the enzymolysis is finished, putting the enzymolysis liquid in a boiling water bath for 10min for enzyme deactivation to obtain the feed liquid after enzyme deactivation.
Immediately taking out the feed liquid after enzyme deactivation, cooling to room temperature, centrifuging at the rotating speed of 4000r/min for 20min, and taking supernatant. The supernatant after centrifugation was treated with three volumes of 95% absolute ethanol.
And (4) carrying out rotary evaporation on the supernatant obtained after the treatment in a rotary evaporator at 50 ℃ to obtain the konjac glucomannan solution.
And (3) freeze-drying the obtained solution in a freeze dryer, and grinding the solution into powder to obtain the konjac glucomannan finished product.
Example 3
The preparation method of konjac glucomannan comprises the following steps:
weighing 0.9000g of purified rhizoma Amorphophalli refined powder, adding disodium hydrogen phosphate-citric acid buffer solution with pH of 6 according to substrate concentration of 30g/L, stirring at room temperature to make the rhizoma Amorphophalli refined powder contact with the buffer solution sufficiently to obtain suspension of rhizoma Amorphophalli refined powder.
And then under the magnetic stirring of 300r/min, adding 50U/g beta-mannase into the suspension of the konjac powder to ensure that the suspension of the konjac powder is fully contacted with the enzyme, wherein the water bath temperature is 50 ℃, and the water bath time is 15min to obtain mixed feed liquid.
And respectively carrying out ultrasonic treatment and microwave treatment on the obtained mixed feed liquid, wherein the ultrasonic treatment time is 180min, the ultrasonic power is 100w, the microwave treatment time is 30s, and the microwave treatment power is 200w, and respectively carrying out the ultrasonic treatment and the microwave treatment to obtain the enzymolysis liquid of the konjac powder.
And after the enzymolysis is finished, putting the enzymolysis liquid in a boiling water bath for 10min for enzyme deactivation to obtain the feed liquid after enzyme deactivation.
Immediately taking out the feed liquid after enzyme deactivation, cooling to room temperature, centrifuging at the rotating speed of 4000r/min for 20min, and taking supernatant.
The supernatant after centrifugation was treated with three volumes of 95% absolute ethanol.
And (4) carrying out rotary evaporation on the supernatant obtained after the treatment in a rotary evaporator at 50 ℃ to obtain the konjac glucomannan solution.
And (3) freeze-drying the obtained solution in a freeze dryer, and grinding the solution into powder to obtain the konjac glucomannan finished product.
The above description is only for the purpose of illustrating the present invention and the appended claims are not to be construed as limiting the scope of the invention, which is intended to cover all modifications, equivalents and improvements that are within the spirit and scope of the invention as defined by the appended claims. And those not described in detail in this specification are well within the skill of those in the art.
Claims (8)
1. A preparation method of konjac glucomannan is characterized by comprising the following steps:
the method comprises the following steps: taking purified konjac powder, adding a disodium hydrogen phosphate-citric acid buffer solution with the pH value of 5-7 into the purified konjac powder to enable the concentration of a substrate to be 30-150 g/L, and stirring the mixture uniformly at room temperature to enable the konjac powder to be fully contacted with the buffer solution to obtain a suspension of the konjac powder;
step two: adding beta-mannase into the suspension of the konjac powder under the action of a magnetic stirrer, and carrying out water bath to obtain mixed feed liquid;
step three: respectively carrying out ultrasonic treatment and microwave treatment on the mixed feed liquid to obtain an enzymolysis liquid;
step four: after enzymolysis is finished, putting the enzymolysis liquid in a boiling water bath for 5-10 min for enzyme deactivation to obtain enzyme-deactivated liquid;
step five: immediately taking out the feed liquid after enzyme deactivation, cooling to room temperature, and carrying out centrifugal treatment;
step six: treating the centrifuged supernatant with absolute ethanol;
step seven: and (4) carrying out rotary evaporation on the supernatant obtained after treatment to obtain the konjac glucomannan solution.
2. The method for preparing konjac glucomannan according to claim 1, wherein the method comprises the following steps:
the purity of konjac glucomannan in the konjac fine powder in the step one is more than 96%.
3. The method for preparing konjac glucomannan according to claim 1, wherein the method comprises the following steps:
in the second step, the beta-mannase added into the suspension of the konjac powder is 30-70U/g, and the water bath temperature is 40-60 ℃.
4. The method for preparing konjac glucomannan according to claim 1, wherein the method comprises the following steps:
in the third step, ultrasonic treatment and microwave treatment are respectively carried out, wherein the ultrasonic power is 50-100W, the ultrasonic time is 90-210 min, the microwave power is 100-200W, and the microwave time is 10-50 s.
5. The method for preparing konjac glucomannan according to claim 1, wherein the method comprises the following steps:
in the fifth step, the rotating speed of the centrifugal machine for centrifugal treatment is 3000-4000 r/min, and the centrifugal time is 20-30 min.
6. The method for preparing konjac glucomannan according to claim 1, wherein the method comprises the following steps:
in the sixth step, the concentration of the absolute ethyl alcohol is 95%, and the dosage of the absolute ethyl alcohol is 2-4 times of the volume of the supernatant.
7. The method for preparing konjac glucomannan according to claim 1, wherein the method comprises the following steps:
and seventhly, performing rotary evaporation on the supernatant obtained after the treatment, wherein the temperature during the rotary evaporation is 30-50 ℃.
8. The method for preparing konjac glucomannan according to claim 1, further comprising:
step eight: and (4) freeze-drying the konjac glucomannan solution obtained in the step seven, and grinding the konjac glucomannan solution into powder to obtain a finished konjac glucomannan product.
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| CN111303311A (en) * | 2020-04-03 | 2020-06-19 | 吉林大学 | Separation and purification method of konjac glucomannan |
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