Modification of hydrophobic properties of konjac glucomannan using octenyl succinic anhydride
Konjac glucomannan (KGM) is a water-soluble polysaccharide that has the potential to be used as a natural emulsifier because of its high viscosity. This study aimed to modify the KGM structure in order to obtain a KGM which has amphiphilic properties. Modifications were carried out in the microwave...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Rynnye Lyan Resources
2023
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| Online Access: | https://repository.ugm.ac.id/283042/1/_15__fr-2021-910_widarta.pdf |
| _version_ | 1826050573592428544 |
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| author | Widarta, I. W. R. Raharjo, S. Santoso, U. Supriyadi, Supriyadi |
| author_facet | Widarta, I. W. R. Raharjo, S. Santoso, U. Supriyadi, Supriyadi |
| author_sort | Widarta, I. W. R. |
| collection | UGM |
| description | Konjac glucomannan (KGM) is a water-soluble polysaccharide that has the potential to be used as a natural emulsifier because of its high viscosity. This study aimed to modify the KGM structure in order to obtain a KGM which has amphiphilic properties. Modifications were carried out in the microwave using 1-3 sodium carbonate (Na2CO3) and 2-4 octenyl succinate anhydride (OSA). Parameters observed included emulsion capacity, emulsion stability, degree of substitution with High-Performance Liquid Chromatography (HPLC), viscosity, hydrophobicity, and Fourier transform infrared Spectroscopy (FT-IR). The results showed that the interaction between the concentration of Na2CO3 and OSA had a significant effect on the capacity and stability of the octenyl succinic anhydride-modified konjac glucomannan (KGOS) emulsion. The highest emulsion capacity and stability were obtained using 2 Na2CO3 and 4 OSA. OSA esterification of KGM was shown by increasing the degree of substitution, viscosity, hydrophobicity, and FT-IR analysis. Thus, KGOS can be used as a natural emulsifier with good amphiphilic properties. |
| first_indexed | 2024-03-14T00:06:12Z |
| format | Article |
| id | oai:generic.eprints.org:283042 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-03-14T00:06:12Z |
| publishDate | 2023 |
| publisher | Rynnye Lyan Resources |
| record_format | dspace |
| spelling | oai:generic.eprints.org:2830422023-11-17T08:20:44Z https://repository.ugm.ac.id/283042/ Modification of hydrophobic properties of konjac glucomannan using octenyl succinic anhydride Widarta, I. W. R. Raharjo, S. Santoso, U. Supriyadi, Supriyadi Food Sciences Konjac glucomannan (KGM) is a water-soluble polysaccharide that has the potential to be used as a natural emulsifier because of its high viscosity. This study aimed to modify the KGM structure in order to obtain a KGM which has amphiphilic properties. Modifications were carried out in the microwave using 1-3 sodium carbonate (Na2CO3) and 2-4 octenyl succinate anhydride (OSA). Parameters observed included emulsion capacity, emulsion stability, degree of substitution with High-Performance Liquid Chromatography (HPLC), viscosity, hydrophobicity, and Fourier transform infrared Spectroscopy (FT-IR). The results showed that the interaction between the concentration of Na2CO3 and OSA had a significant effect on the capacity and stability of the octenyl succinic anhydride-modified konjac glucomannan (KGOS) emulsion. The highest emulsion capacity and stability were obtained using 2 Na2CO3 and 4 OSA. OSA esterification of KGM was shown by increasing the degree of substitution, viscosity, hydrophobicity, and FT-IR analysis. Thus, KGOS can be used as a natural emulsifier with good amphiphilic properties. Rynnye Lyan Resources 2023 Article PeerReviewed application/pdf en https://repository.ugm.ac.id/283042/1/_15__fr-2021-910_widarta.pdf Widarta, I. W. R. and Raharjo, S. and Santoso, U. and Supriyadi, Supriyadi (2023) Modification of hydrophobic properties of konjac glucomannan using octenyl succinic anhydride. Food Research, 7 (5). pp. 140-146. ISSN 2550-2166 https://doi.org/10.26656/fr.2017.7(5).910 |
| spellingShingle | Food Sciences Widarta, I. W. R. Raharjo, S. Santoso, U. Supriyadi, Supriyadi Modification of hydrophobic properties of konjac glucomannan using octenyl succinic anhydride |
| title | Modification of hydrophobic properties of konjac glucomannan using octenyl succinic anhydride |
| title_full | Modification of hydrophobic properties of konjac glucomannan using octenyl succinic anhydride |
| title_fullStr | Modification of hydrophobic properties of konjac glucomannan using octenyl succinic anhydride |
| title_full_unstemmed | Modification of hydrophobic properties of konjac glucomannan using octenyl succinic anhydride |
| title_short | Modification of hydrophobic properties of konjac glucomannan using octenyl succinic anhydride |
| title_sort | modification of hydrophobic properties of konjac glucomannan using octenyl succinic anhydride |
| topic | Food Sciences |
| url | https://repository.ugm.ac.id/283042/1/_15__fr-2021-910_widarta.pdf |
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