ArticleFood technology and biotechnology2025
A Novel Method for Extracting Glucomannan Using an Aqueous Two-Phase System.
Article in Food technology and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Research background: Glucomannan is a polysaccharide compound used widely in food and pharmaceutical industries. The tuber of Experimental approach: A novel glucomannan extraction method using an aqueous two-phase system (ATPS) consisting of salt and ethanol was investigated. The Na Results and conclusions: The results showed that the aqueous two-phase system was able to separate a solution of porang flour into three layers, namely bottom (F1), middle (F2) and top (F3) layer. The bottom (F1) and middle (F2) layers were rich in glucomannan and starch, respectively, while the top layer (F3) consisted of an ethanol-soluble compound. The salts affected the yield of glucomannan and the properties of the obtained glucomannan, including colour, impurities (protein and ash), thermal properties, molecular mass and surface morphology. Increasing salt mass fraction decreased the yield of glucomannan but increased the yield of other components. ATPS reduced the protein content and increased the lightness of the glucomannan. The glucomannan obtained with ATPS had a higher thermal stability than the control. Novelty and scientific contribution: Salting-out ability of the salt of the aqueous two-phase system is commonly used in protein precipitation and isolation. However, there was no report found on the application of ATPS for the isolation of glucomannan. This study has shown that the ATPS (ethanol/Na
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