Amorphophallus konjac

Mannans have been found in some kinds of plants such as endosperms of copra and ivory palm nuts, guar beans, locust beans, coffee beans and roots of konjak Amorphophallus konjac). Most of these saccharides are used only in the food and feed processing industries. Recently, it has been reported that manno-oligosaccharides are useful as one of the best growth factors for Bifidobacterium sp. and Lactobacillus... 

Obtained from manufacturer of konnyaku, a type of food made from the tuber of the konyak plant (Amorphophallus konjac C. Koch). c Citrus pectin purchased from Tokyo Kasei Co., Tokyo. d 3 mg of calcium hydroxide was added. e n.d. = not determined. 

Konjac mannan (Glucomannan) Araceae Amorphophallus konjac Koch Der Marderosian and Beutler (2002)... 

Occurrence. There are many polysaccharides that yield D-mannose on hydrolysis. For preparative purposes, the most important source is the seed of the tagua palm Phytelephas macrocarpa, also known as vegetable ivory.117 Salep mucilage from tubers of Orchidaceae, the seed of Phoenix canariensis, and white spruce hemicellulose are rich enough sources of D-mannose that they have been used for the preparation of this sugar. Konjac flour, which is commonly available in Japan from Amorphophallus konjac, provides another source of this hexose.118... 

Konjac flour is a glucomannan obtained from the tuber of Amorphophallus konjac grown in Asia. The polysaccharide chain is... 

Konnyaku flour obtained from plant cultivars of Amorphophallus konjac K. Koch is an important food material because of its remarkable gelling properties at very low solids concentrations in water (less than 0.5%). It has been employed in certain regions of Asia, such as Japan, to make a variety of foods that were claimed to have significant health benefits. Glucomannan polysaccharides (GP) are the main active component of Konnyaku flour, and can... 

Konnyaku flour was obtained from tubers of plant cultivars of Amorphophallus konjac K. Koch that were kindly provided by Ajinomoto Co. Glucomannan polysaccharides were extracted from konnyaku flour and further purified from precipitates in ethanolic mixtures. The range of glucomannan oligosaccharides that are obtained by partial hydrolysis of GP is illustrated in Table I. 

Gelling mechanisms of glucomannan polysaccharides (GP) extracted from konnyaku flour obtained from plant cultivars of Amorphophallus konjac K. Koch... 

C,8H320,6 504.441 Isol. from the hydrolysates of konjac glucomaimaii (Amorphophallus konjac), mucous polysaccharides of Bletilla striata and the glucomannan in the tubers of Arum maculatum. Isol. from Asparagus officinalis seeds... 

Konjac E425i-ii Tuber Amorphophallus konjac Far East D-mannose, 0-glucose Desserts, aspics, surimi, frozen desserts, sauces, batters... 

A commercial glucomannan extracted from Amorphophallus Konjac was also tested. 

Figure 9. The relative elastic modulus of glucomannan from Amorphophallus Konjac at 50°C and birch xylan at 60°C as a function of relative humidity at a load frequency of 1 Hz, in humidity scans of 0.1 %RH/min.

For the glucomannan extracted from Amorphophallus Konjac, the modulus curves at 50°C at a load frequency of 1 Hz and a humidity rate of 0.1 %RH/min is compared to that of xylan in Figure 9. As in the xylan, a weak transition occurred at low relative humidity and a glass transition at 60 to 70 %RH. Also, for the glucomannan the transitions shifted to lower relative humidities with increasing temperature. 

The only commercially important glucomannan is konjak gum also known as konjak mannan. Konjak flour is obtained from the starchy tubers of the plant Amorphophallus konjac (Araceae), grown in subtropical to tropical eastern Asia (Japan, China and Indonesia). 

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