Konjac glucomannan microspheres for low-cost desalting of protein solution

Abstract

In this study, low-cost konjac glucomannan (KGM) microspheres used for desalting were developed by an inverse dispersion method. High concentration of KGM was pretreated to reduce viscosity by acid hydrolysis method under the condition of high temperature and pressure. The selectivity of the obtained cross-linked KGM gels with different degree of crosslinking was studied by constructing calibration curves (Kav) of standard molecular weight substances. The stability of the gels was investigated, which showed that the KGM microspheres are tolerant to a wide range of pH and stable in all commonly used aqueous buffers, and insensitive to autoclaving as well. Furthermore, protein-desalting performances of GM-1250, a cross-linked KGM microsphere, were evaluated with two proteins, bovine serum albumin and filamentous hemagglutinin, which turned out that GM-1250 is comparable to the widely used commercial product – Sephadex G25 Fine. From economic considerations, KGM gel is a prospective alternative for dextran gels in protein desalting process.