CARB 62 |
| Konjac Glucomannan (KGM) as a naturally occurring polysaccharides, has been widely used in many industrial fields. In order to improve its physical, chemical, functional and nutritional properties, KGM need to be degraded into fractions with various molecular weights. In this work, enzymatic hydrolysis of KGM by b-mannanase was studied using high performance size exclusion chromatography (HPSEC), multi-angle laser light scattering (MALLS) and intrinsic viscosity measurement. The effects of four enzyme denatured method were compared, including mixing with boiling water, microwave, adding alcohol or acid. The experimental results showed that the enzyme could be quickly and exhaustively denatured by boiling water. Besides, adding alcohol is a reversible process for denaturing enzyme under certain conditions. The Mark-Houwink-Sakurada (MHS) equation for enzymatic hydrolysates of KGM was determined as [h]=4.07×10-4 Mw0.733 by HPSEC-MALLS and dilute solution viscometer. According to the above equation, the viscosity-average molecular weights of different KGM hydrolysates could be determined. Furthermore, evolution of molecular weight distribution during the enzymatic degradation of KGM was also obtained by HPSEC. Moreover, the microstructure and morphology of KGM molecule in solutions and gels were also monitored by dynamic light scattering.
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General Posters
8:00 PM-10:00 PM, Tuesday, 12 September 2006 Moscone Center -- Hall D, Poster
Division of Carbohydrate Chemistry |
