Konjac Powder Research Articles

Influence of different hydrocolloids on the pasting, rheological, and morphological characteristics of heat gelatinized cassava starch

Heat-gelatinized starch (HGS), which is prepared via heat treatment, enhances viscosity and provides suitable thickening properties, which improve water retention in products. This study aimed to investigate the potential of blending gelatinized starch with edible hydrocolloids (guar gum, carrageenan (C), locust bean gum, konjac powder, and sodium alginate) to assess their effect on the stabilization of starch gelatinization and reduction of retrogradation. Optical microscopic observations revealed the disrupted structures of gelatinized starch after heat treatments, along with diminished or absent birefringence. Adding C to the gelatinized starch reduced its peak viscosity, breakdown and setback value. For the rheological analysis, heat gelatinization and hydrocolloid addition contributed to the increased elasticity and viscosity of samples. Gelatinization and hydrocolloid addition emerged as effective strategies for improving starch quality. Although it still warrants further exploration, the introduced approach holds potential for applications in the development of convenience and canned food products.

Development of novel lactose‐free Tigernut milk pudding with no added sugar and determination of physicochemical and organoleptic attributes

SummaryDeveloping health‐oriented novel products (e.g. no sugar added for diabetes and lactose‐free for lactose intolerance) supports diverse consumer needs, promotes healthier eating habits and fosters inclusivity in the food sector. This study aimed to develop a Tigernut milk pudding (TNP), an alternative to dairy‐based pudding and assess its physicochemical and sensory attributes. TNP was formulated by incorporating hydrocolloids κ‐carrageenan (KC), konjac powder (KP) and corn starch (CS), then compared with a commercial milk pudding (CMP) and traditionally prepared raw cow milk pudding (RMP). The crude protein, fat, ash and moisture levels ranged from 5.62% to 8.04%, 5.25% to 7.03%, 2.81% to 3.98% and 68.71% to 74.76% respectively. Lightness (L*) ranged from 69.87 to 77.89, while a* ranged from 0.36 to 0.86 and b* ranged from 8.13 to 9.97. Syneresis ranged from 4.98% to 8.00%, slightly higher than RMP (4.98%) and CMP (4.87%), while pH levels ranged from 6.31 to 6.89, nearly acidic to neutral pH range. Total soluble solids ranged from 2.90 °Brix to 3.67 °Brix. The bacterial count was in the marginal range below 105 CFU g−1, with no presence of Salmonella spp. or E. coli. Total antioxidant properties showed total flavonoid and phenolics, ranging from 306.24 mg QE/100 g to 358.58 mg QE/100 g and 39.06 mg GAE/100 g to 54.81 mg GAE/100 g respectively. An overall organoleptic rate of 3.50 was attained with 0.25% KC, 0.50% KP and 2.50% CS, achieving a desired texture comparable to CMP. The novel study on using Tigernut milk in pudding explores its plant‐based, vegan‐friendly, lactose‐free attributes as a healthy dairy milk alternative. With desirable physicochemical properties, promising improved nutrition, potential health benefits and possible contribution to food security and enhanced resource efficiency, TNP could be considered for commercialisation.

Application of Konjac Glucomannan with Chitosan Coating in Yellow Alkaline Noodles.

To improve the quality of the characteristics of yellow alkaline noodles and enrich their nutritional value, konjac glucomannan (KGM) with or without chitosan coating were added to noodles, and their application effects were investigated in terms of color, texture, water absorption, starch digestion, total plate count (TPC) and microstructure. Chitosan-konjac glucomannan (CK) complex was firstly prepared by embedding konjac powder with chitosan sol. After embedding, the hydrophilicity of KGM decreased significantly. Then, either CK or native KGM were mixed evenly with flour before saline water, and soda was subsequently added to produce noodles. Compared with native KGM, CK provided the noodles with a higher brightness and a lighter yellow color. In terms of texture properties, although the firmness of CK noodles was weaker than that of KGM noodles, the tensile properties were enhanced. After embedding, the water absorption of CK noodles decreased and the content of resistant starch (RS) in the noodles increased. During storage, the TPC in CK noodles was significantly lower than that in KGM noodles. At a CK content of 5%, the noodles presented a lightness of 87.41, a b value of 17.75, a shear work of 39.9 g·cm, a tensile distance of 84.28 cm, a water absorption of 69.48%, a RS content of 17.97% and a TPC of 2.74 lg CFU/g at 10 days. In general, KGM with chitosan coating could improve the physicochemical qualities of noodles and extend their shelf life to a certain extent.

Developments of Plant-Based Emulsion-Type Sausage by Using Grey Oyster Mushrooms and Chickpeas.

Plant-based (PB) meat alternatives are developing due to the consumer's demand, especially those who are mainly health-concerned. Soy proteins (SP) are commonly used as the main ingredients for PB meat analogues; however, SP may have adverse effects on the cognitive function and mood of humans. This study aimed to use grey oyster mushroom (GOM) and chickpea flour (CF) as an alternative source of SP to prepare emulsion-type sausages (ES). The effect of different hydrocolloids and oil on the quality of sausage was also investigated. The sausage was prepared using different concentrations of GOM and CF (20:20, 25:15, and 30:10 w/w). The GOM to CF ratio 25:15 was selected for the ES based on protein content, textural properties, and sensory attributes. The result indicated that sausage containing konjac powder (KP) and rice bran oil (RBO) provided a better texture and consumer acceptability. The final product showed higher protein (36%, dry basis), less cooking loss (4.08%), purge loss (3.45%), higher emulsion stability, and better consumer acceptability than the commercial sausage. The best recipe for mushroom-based ES is 25% GOM, 15% CF, 5% KP, and 5% RBO. In addition, GOM and CF could be an alternative option to replace SP in PB meat products.

Bioethanol production from low-grade konjac powder via combination of alkaline and thermal pretreatments

Combining alkaline and thermal pretreatments for the conversion of low-grade konjac powder to fermentable sugars was studied. After pretreatment, an enzyme hydrolysis procedure was applied with cellulase. The pretreatment and hydrolyzed liquids were used with Saccharomyces cerevisiae for the fermentation process in the batch system. Analysis with a spectrometer revealed that the fundamental matter of low-quality konjac powder was severely degraded in order to enhance the fermentable sugars. Our investigation found that the alkaline combination thermal pretreatment produced the most reducing sugars. The impacts of several operational factors were examined. The highest alcohol content (3.551g/L), heating value (3570.27Cal/g) and energy values (17.15 MJ/kg) were achieved, this might be a very promising method of low-grade konjac powder use. Pretreatment of low-grade konjac powder for bioethanol production is highly advised due to its extremely low cost and high yield of reducing sugars and bioethanol.

Developing natural film for seasoning packaging of instant noodles

This research aims to develop films from natural materials to be used as seasoning packaging for instant noodles. Natural materials such as bananas and konjac are used as raw materials for film-forming. There were 27 formulations of film-forming, including 9 formulas from the banana starch film, 9 formulas from banana starch blended with konjac powder 0.5% w/w, and 9 formulas from banana starch blended with konjac powder 1.0% w/w. The mechanical and physical properties of various formulation films were tested. When selecting a formulation film that meets the packaging requirements for 2 formulations by selecting one banana starch film and one banana starch film blended with konjac powder, it was found that the film formula B4Gly20 (banana 4% W/V and glycerol 20% V/V) and formula K05/4Gly20 (konjac 0.5% W/V blended with banana 4% W/V and Glycerol 20% V/V) have the best fit. They had properties close to specifications such as thickness and water permeability, not significantly different at 0.05%, and high tensile strength of 4.015 and 5.172 N.mm−2. The flexibility was 27.67 and 22.22 percent, and the water vapor permeability was 0.0063 and 0.0021 g. hr−1.cm -2, respectively., resistance to acidic solutions, and can be formed into strong packaging film, etc. When applying these two film formulas to the seasoning packaging of instant noodles, it was found that both film formulations did not prevent moisture in the air. The film formula B4Gly20 effectively prevented oil leakage. And also, B4Gly20 was more resistant to oxygen penetration into the cooking oil than K05/4Gly20 formulation film, but film formulation B4Gly20 was dissolved in hot water 100 ± 10 °C slower than K05/4Gly20. The results showed that the film formulation B4Gly20 was suitable for application in the seasoning packaging of instant noodles.

Improving quality of life with nutritional supplementation in Schizophrenia: A literature review

IntroductionSchizophrenia is a chronic and severe mental health disorder, affecting 20 million people worldwide. Diet is a social determinant of health and is among one of the modifiable prognostic factors for schizophrenics. Previous research in nutritional psychiatry has shown that a balanced and healthy diet in this patient population has the potential to improve cognition, decrease positive and negative symptoms of the disease, and improve the overall metabolic profile.1,3Objectives To understand the evidence on the role that nutritional supplements play in improving quality of life in Schizophrenia by improving cognitive symptoms and decrease mortality by decreasing chances of metabolic syndrome and CVD. Demonstrate how certain supplements can improve cognitive symptoms, and decrease positive and negative symptoms in schizophrenicsMethodsPubMed was used to search for articles within the past 10 yearsResultsA total of 29 articles were initially generated, of which only 5 fit the search criteria. Each specific search produced more articles, and after carefully reading each, a total of 14 articles was determined to fit the criteria. All, but two articles included PANSS score assessment. The studies on vitamin D, cycloserine and omega 3’s produced conflictingConclusionsSupplementation of vitamin D, Konjac powder, D-cycloserine, sarcosine, and omega 3’s have the potential to improve symptomatology and enhance the quality of life of schizophrenics. D-serine and sodium benzoate have not been shown to be effective adjunctive treatments in schizophrenia. Due to a limited number of studies for each, more research is indicated to truly determine the public health significance.DisclosureNo significant relationships.

Development of pumpkin seed meal biscuits

Biscuits are common snacks, which have a wide variety of flavors. With the enhancement of modern health awareness, regular biscuits with high sugar, oil, fat and low protein cannot meet the demand of customers. Customers need more healthy biscuits in the market. In this study, pumpkin seed meal, konjac along with low-gluten wheat powder were used as the main material and maltitol was added as a sweetener to make a kind of healthy biscuits with high protein, high dietary fiber and low sugar. Pumpkin seed meal is a by-product of the oil production from pumpkin seed, which has high protein content. Pumpkin seed protein is composed of albumin, globulin, glutenin, and proline. It contains high-quality protein and necessary amino acids for people. Konjac is rich in dietary fiber, which can promote intestinal peristalsis. Maltitol is a healthy sugar substitute. Both of them have a low calorie level. In this study, the effects of the addition ratio of the main material (low-gluten wheat powder, pumpkin seed meal, and konjac powder), the addition ratio of plant oil and butter, and the addition amount of maltitol on the flavor and hardness of the biscuits were analyzed by a single-factor test. Besides, the orthogonal test was conducted, and the results showed that the optimal formula was the ratio of the main material (low-gluten wheat powder, pumpkin seed meal, and konjac powder) of 2:1:1, the amount of plant oil and butter of 4 % and 12 %, and maltitol amount of 20 %. According to the nutritional determination, the pumpkin seed meal biscuits contain 20.4 % protein, 18.0 % fat, 1.8 % ash, 59.2 % total carbohydrate (including 19.1 % dietary fiber and 40.1 % available carbohydrate), and 0.6 % water

A novel neutral thermophilic β-mannanase from Malbranchea cinnamomea for controllable production of partially hydrolyzed konjac powder.

Partially hydrolyzed konjac powder (PHKP) can be used to increase the daily intake of dietary fibers of consumers. To produce PHKP by enzymatic hydrolysis, a novel β-mannanase gene (McMan5B) from Malbranchea cinnamomea was expressed in Pichia pastoris. It showed a low identity of less than 52% with other GH family 5 β-mannanases. Through high cell density fermentation, the highest β-mannanase activity of 42200 U mL-1 was obtained. McMan5B showed the maximal activity at pH 7.5 and 75°C, respectively. It exhibited excellent pH stability and thermostability. Due to the different residues (Phe214, Pro253, and His328) in catalytic groove and the change of β2-α2 loop, McMan5B showed unique hydrolysis property as compared to other β-mannanases. The enzyme was employed to hydrolyze konjac powder for controllable production of PHKP with a weight-average molecular weight of 22000Da (average degree of polymerization 136). Furthermore, the influence of PHKP (1.0%-4.0%) on the qualities of steamed bread was evaluated. The steamed bread adding 3.0% PHKP had the maximum specific volume and the minimum hardness, which showed 11.0% increment and 25.4% decrement as compared to the control, respectively. Thus, a suitable β-mannanase for PHKP controllable production and a fiber supplement for steamed bread preparation were provided in this study. KEY POINTS: • A novel β-mannanase gene (McMan5B) was cloned from Malbranchea cinnamomea and expressed in Pichia pastoris at high level. • McMan5B hydrolyzed konjac powder to yield partially hydrolyzed konjac powder (PHKP) instead of manno-oligosaccharides. • PHKP showed more positive effect on the quality of steamed bread than many other dietary fibers including konjac powder.

The response surface optimization of β-mannanase produced by Weissella cibaria F1 and its potential in juice clarification

A β-mannanase-producing lactic acid bacteria (LAB) was identified as Weissella cibaria F1 according to physiological and biochemical properties, morphological observations, partial sequence of 16S rRNA gene and API 50 CHL test. In order to improve the yield of β-mannanase, the response surface methodology (RSM) was originally used to optimize the fermentation conditions. The optimization results showed that when the konjac powder, glucose, and initial pH were 9.46 g/L, 14.47 g/L and 5.67, respectively, the β-mannanase activity increased to 38.81 ± 0.33 U/mL, which was 1.33 times compared to initial yield (29.28 ± 0.26 U/mL). This result was also supported by larger clearance on the konjac powder-MRS agar plate through Congo Red dyeing. The W. cibaria F1 β-mannanase could improve the clarity of five fruits juice, i.e., apple, orange, peach, persimmon and blue honeysuckle. Among these, peach juice was the most obvious, clarity increasing by 12.8%. These results collectively indicated that W. cibaria F1 β-mannanase had an applicable potential in food-level fields.

Enhanced β-mannanase production by Bacillus licheniformis by optimizing carbon source and feeding regimes

Bacillus licheniformis HDYM-04 was isolated in flax retting water and showed β-mannanase activity. Carbon sources for β-mannanase production, as well as the fermentation conditions and feeding strategy, were optimized in shake flasks. When glucose or konjac powder was used as the carbon source, the β-mannanase activity was 288.13 ± 21.59 U/mL and 696.35 ± 23.47 U/mL at 24 h, respectively, which was approximately 4.4- to 10.68-fold higher than the values obtained with wheat powder. When 0.5% (w/v) glucose and 1% (w/v) konjac powder were added together, maximum enzyme activities of 789.07 ± 25.82 U/mL were obtained, an increase of 13.35% compared to the unoptimized cultures with only 1% (w/v) konjac powder. The enzyme activity decreased in the presence of 1% (w/v) konjac powder, but the highest enzyme activity was 1,533.26 ± 33.74 U/mL, a 1.2-fold increase compared with that in nonoptimized cultures; when 0.5% (w/v) glucose was used, the highest enzyme activity was 966.53 ± 27.84 U/mL, an increase in β-mannanase activity of 38.79% compared with control cultures. In this study, by optimizing fed-batch fermentation conditions, the yield of β-mannanase produced by HDYM-04 was increased, laying the foundation for the industrial application and further research of B. licheniformis HDYM-04.

Postharvest Treatments with Three Yeast Strains and Their Combinations to Control Botrytis cinerea of Snap Beans.

Three yeast strains, namely Cryptococcus albidus (Ca63), Cryptococcus albidus (Ca64), and Candida parapsilosis (Yett1006), and their combinations, including single yeast agent, two combined yeast strains, single yeast agent + NaHCO3, single yeast agent + chitosan, single yeast agent + ascorbic acid, and single yeast agent + konjac powder, were evaluated for their activity against Botrytis cinerea, the most economically important fungal pathogens causing postharvest disease of snap beans. In in vitro tests, no inhibition zone was observed in dual cultures of three yeast strains and B. cinerea. The mycelial growth inhibition rates of B. cinerea for Ca63, Ca64, and Yett1006 were 97%, 95%, and 97%, respectively. In in vivo tests, the optimal combination of the lowest disease index of snap beans with B. cinerea was Ca63 + Ca64, with a preventing effect of 75%. The decay rate and rust spots index of Ca64 + ascorbic acid combination were 25% and 20%, respectively, which were the lowest. The activities of defense-related enzymes increased, while malondialdehyde (MDA) content was suppressed in snap beans after different treatments. Our results highlight the potential of the three yeast strains and their combinations as new nonpolluting agents for the integrated control of B. cinerea on snap beans.

Beneficial effects of konjac powder on lipid profile in schizophrenia with dyslipidemia: A randomized controlled trial.

Konjac powder has the effect of improving blood lipids in the general population, but there is no research on schizophrenic patients who are susceptible to dyslipidemia. The aim of our study is to evaluate the effects of konjac powder on blood lipid, glucose levels, body weight, and blood pressure in schizophrenia inpatients with dyslipidemia. After a two-week adaptation period, 76 people with schizophrenia were enrolled in a 30-day double-blind randomized controlled trial. The subjects in the experimental group were given a beverage containing konjac powder 30 minutes before each meal, whereas those in the control group were given a beverage containing resistant maltodextrin. The lipid profile, plasma glucose, blood pressure, and body weight were measured at baseline and at the end of 30-day treatment. Fiftynine subjects completed the study. There was a substantial decrease in total serum cholesterol in the experimental group, but an increase in the control group. Likewise, apolipoprotein B decreased in the experimental group but increased in the control group. We concluded that a diet supplemented with konjac powder may prevent the deterioration of dyslipidemia in people with schizophrenia, demonstrating its potential value in the treatment of metabolic disorders in schizophrenia as a new therapeutic method.

Communication—Porous Activated Carbon from Amorphophallus Konjac by One Step Method for High Performance Supercapacitors

Porous activated carbons (AC) have been synthesized from natural biomass material amorphophallus konjac powder by one-step method to make a carbonization and activation with potassium hydroxide. The three-electrode system tests show that the porous structure KGAC-X samples have excellent electrochemical performance, especially the KGAC-2 electrode showing superior specific capacitance (169.8 F g−1, current density 1 A g−1) and excellent rate performance (212.5 F g−1, current density 1 A g−1) in the 1 M KOH electrolyte. This study provides a facile, economical, and effective route to prepare commercial activated carbon electrode material with high porosity for supercapacitors.

A simply enzymatic hydrolysis pretreatment for β-mannanase production from konjac powder

Currently, the traditional fermentation using konjac powder for β-mannanase production presents operational difficulties and high energy consumption, because of the individual hot air sterilization for konjac powder. A simply enzymatic hydrolysis pretreatment for konjac powder was developed to solve the problems of the traditional process in a 7-L fermenter. In the new process, when hydrolysis yield of konjac powder was above 50%, the media became liquid state from gelatinous state and could be sterilized immediately, avoiding the hot air sterilization and solving the operational difficulties. Interestingly, the new process didn’t have negative influence on β-mannanase production. Additionally, it could save close to 23% of power consumption during the whole fermentation. For another example, it did work well using locust bean gum for β-mannanase production in a 7-L fermenter. Therefore, the new process might be scaled up for industrial production using mannan-based bioresource as substrate.

Characterization of mannanase from Bacillus sp., a novel Codium fragile cell wall-degrading bacterium.

Seaweeds are considered as a health food partly due to the polysaccharide composition of the cell wall. Because conventional extraction methods have low yields and lead to environmental pollution, enzymatic methods have been proposed. In this study, a new strain of Bacillus sp. was isolated from cattle feces that produced a mannanase, a polysaccharide-degrading enzyme active against the green seaweed Codium fragile. The purified 39-kDa mannanase exhibited maximum activity at 55°C and pH 6.0, and maintained its catalytic activity stably at temperatures up to 60°C and at a broad pH range (5.0-11.0). Enzymatic activity was slightly enhanced by Cu2+ and Na+ but strongly inhibited by Fe2+, Ag+, and EDTA. The mannanase showed the highest specificity to the inexpensive substrates such as konjac powder and locust bean gum, and efficiently released various manno-oligosaccharides. This novel mannanase can thus be applicable in the food, feed, and pulp industries.

구약감자 분말의 첨가가 제면특성에 미치는 영향

구약감자 분말의 첨가가 제면특성에 미치는 영향

구약감자 분말의 첨가가 국수 반죽의 레올로지에 미치는 영향

This study was conducted with the purpose of investigating the rheological characteristics of noodle flour dough supplementary konjac powder comprising 0%, 0.5%, 1.0%, 1.5% or 2.0% of the total mixture. In farinograph analysis, water absorption increased with the increased content of konjac powder. Both the arrival times and the development times of the dough with added konjac powder were longer than original wheat flour dough. Dough stability was found to be increased as compared to the control, but decreased as konjac powder content was increased. As konjac powder content increased, the resistance of the dough as shown by farinograph data was highest in the original wheat flour dough as 130 BU. Starting temperature, maximum viscosity temperature and maximum viscosity were decreased as shown in amylograph analysis. In extensograph analysis, the dough's extensibility and resistance to extension of the dough decreased as the amount of konjac powder was increased. The ratio of resistance to extensibility (R/E) decreased with the an increase in the amount of konjac powder included in the dough. The dough's tensile strength after cooking was increased in proportion to the additional amount of konjac powder used.

Experiments for Selecting the Optimal Foam Drilling Fluid Formula

Drilling gas-drainage holes in soft coal seams is essential for preventing coal and gas explosions. After analyzing and summarizing the advantages and disadvantages of existing spiral drilling and wind-pressure drilling processes, a new technology of drilling in soft coal seams using a foam drilling fluid is proposed in this paper. Experiments were conducted to determine the optimal drilling fluid formula for drilling to depths greater than 200 m. The most effective foam stabilizers are selected and correlations of foam half-life and volume with stabilizer concentration were found. Based on an analysis and comparison of all drilling fluid formulas, the recommended additives are 5% K12 + 0.6% Sesbania powder + 1.0% Konjac powder or 5% K12 + 0.8% Sesbania powder + 1.0% HEC. In field tests, five holes deeper than 200 m were drilled successfully by using this formula.

Biochemical characterization and cloning of an endo-1,4-β-mannanase from Bacillus subtilis YH12 with unusually broad substrate profile

β-Mannanases can efficiently hydrolyze both the polysaccharide mannan and manno-oligosaccharides. In order to characterize a novel mannanase for potential industrial application, an endo-1,4-β-mannanase from Bacillus subtilis YH12 was purified to homogeneity and its biochemical characterization was performed. The optimal conditions for the purified enzyme were pH 6.5 and 55°C, and it remained stable at temperature up to 60°C and pH of 4.5–7.5. The enzyme had specific activity on complex structure polysaccharide. And it showed high activity on locust bean gum, konjac powder, guar and fenugreek gums. Furthermore, it efficiently hydrolyzed xanthan, and carrageenan gums, and it exhibited no activity on starch, and xylan. The mannanase exhibited higher activity on galactomannan branched with (1→6)-linked α-d-galactose than glucomannan. The predominant products resulting from mannanase hydrolysis were 1–7 units of manno-oligosaccharides from locust bean gum, 2–7 units of manno-oligosaccharides from konjac powder, and 1–2 units of manno-oligosaccharides from xanthan gum. The B. subtilis YH12 mannanase encoding gene was successfully cloned. This study provided a novel mannanase that demonstrates potential application in food and animal feeds technology.