Glucomannan isolation from porang (Amorphophallus muelleri Blume) flour using natural deep eutectic solvents and ethanol: A comparative study.
Food Chem
; 453: 139610, 2024 Sep 30.
Article
en En
| MEDLINE
| ID: mdl-38761726
ABSTRACT
Ethanol is a common solvent to isolate glucomannan from porang (Amorphophallus muelleri Blume) flour (NPF). This study investigated the use of natural deep eutectic solvents (NADESs) in glucomannan isolation from NPF. NADESs formed by the hydrogen bond acceptors (choline chloride and betaine) and the hydrogen bond donors (glycerol, 1,2-propanediol, formic acid, and acetic acid) in varying molar ratios of 12, 13, and 14 were characterized to optimize glucomannan isolation. The results showed that higher molar ratios of NADES tended to yield porang glucomannan flour (PGF) with higher glucomannan content and viscosity. The gel of PGF exhibited pseudoplastic behavior. The FTIR spectra indicated that betaine-based NADES removed the acetyl groups from glucomannan chains. The PGF obtained from NADESs with a molar ratio of 14 was comparable to those obtained from ethanol with a glucomannan content of 87.34 %-93.28 % and a weight-average molecular weight of 9.12 × 105-1.20 × 106 g/mol.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Amorphophallus
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Etanol
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Harina
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Disolventes Eutécticos Profundos
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Mananos
Idioma:
En
Revista:
Food Chem
Año:
2024
Tipo del documento:
Article
País de afiliación:
Indonesia