Results 11 to 20 of about 2,540 (172)

Caecal bacterial composition of broiler chickens affected by porang glucomannan

Journal of the Indonesian Tropical Animal Agriculture, 2021
Glucomannan is consisted of D-glucose and D-mannose with β-1.4 linkages. Poultry had no enzyme to digest β linkage so that porang (Amorphophallus onchophyllus) glucomannan could be a prebiotic candidate.
Y. N. Larasati, E. Harmayani, J. Widada, N. Nurliyani, A. Perdinan   +4 more
doaj   +1 more source

A chromosome-level genome assembly of Amorphophallus konjac provides insights into konjac glucomannan biosynthesis

Computational and Structural Biotechnology Journal, 2022
Amorphophallus konjac, a perennial herb in the Araceae family, is a cash crop that can produce a large amount of konjac glucomannan. To explore mechanisms underlying such large genomes in the genus Amorphophallus as well as the gene regulation of ...
Yong Gao, Yanan Zhang, Chen Feng, Honglong Chu, Chao Feng, Haibo Wang, Lifang Wu, Si Yin, Chao Liu, Huanhuan Chen, Zhumei Li, Zhengrong Zou, Lizhou Tang   +12 more
doaj   +1 more source

Effect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation

Ultrasonics Sonochemistry, 2021
The effect of ultrasound assisted konjac glucomannan treatment on the properties of chicken plasma protein gelation was investigated in this study. There were four gelation groups as follows: untreated plasma protein gelation (Control), gelation added ...
Ye Zou, Fangyun Lu, Biao Yang, Jingjing Ma, Jing Yang, Chao Li, Xin Wang, Daoying Wang, Weimin Xu   +8 more
doaj   +1 more source

Mechanical Stability Mechanism of Konjac Glucomannan Grain State Based on Molecular Stiffness and Flexibility

Liang you shipin ke-ji, 2022
Konjac glucomannan (KGM) is a water-soluble natural plant polysaccharide from Konjac tubers, a special resource in China. It has good water absorption and thickening properties.
PANG Jie, LIU Wei, SUN Yuan-ming, MO Xin-yuan, WANG Lin, JIANG Xue-kuang, LI Jing, ZHANG Hui   +7 more
doaj   +1 more source

Effects of Konjac Glucomannan on Retrogradation of Amylose

Foods, 2022
The effect of konjac glucomannan (KGM) on the retrogradation of amylose was explored during storage. The color, rheological properties, texture, water-holding capacity (WHC), low-field nuclear magnetic resonance (LF-NMR), and X-ray diffraction (XRD) were investigated.
Wang, Shishuai, Ding, Lidong, Chen, Shuo, Zhang, Ying, He, Jiaxin, Li, Bin   +5 more
openaire   +3 more sources

AMORPHOPHALLUS KONJAC AND POLYCYSTIC OVARY SYNDROME

The Iraqi Journal of Medical Sciences, 2020
Background: Polycystic ovary syndrome (PCOS) is that the commonest reproductive endocrine disorder among women of reproductive age, affecting high of population worldwide.
Ehab S. Hussein, Ahmed R. Abu-Raghif, Hala A. Almuaid   +2 more
doaj   +9 more sources

Construction and sustained release of konjac glucomannan/naringin composite gel spheres

Frontiers in Nutrition, 2023
ObjectiveTo improve the bioavailability of active substances and reduce the toxic and side effects on the human body, natural biological macromolecules are used to load active substances and control their release speed in different environments of the ...
Liping Dao, Siyang Chen, Xiangyun Sun, Wenyuan Pang, Hengzhe Zhang, Jun Liao, Jiqiang Yan, Jie Pang   +7 more
doaj   +1 more source

Modification of Konjac Biodegradable Material Using Deacetylation and Reinforcement Process for Its Applications in Food Packaging

International Journal of Food Science, 2023
Common konjac flour, especially of low grade, is a waste material produced in large quantities during purification of konjac glucomannan (KGM). It contains impurities, particularly oxalate salts, which irritate and may cause kidney stones.
Supaphada Sonthithaveelap, Rarisara Impaprasert, Worapot Suntornsuk, George Srzednicki   +3 more
doaj   +1 more source

Stability and Rheological Behavior of Mayonnaise-like Emulsion Co-Emulsified by Konjac Glucomannan and Whey Protein

Foods, 2023
The aim of this work was to study the physical stability and rheological properties of an oil-in-water emulsion stabilized by a konjac glucomannan–whey protein (KGM-WP) mixture at a konjac glucomannan concentration of 0.1–0.5% (w/w) and a whey protein ...
Yaqiong Pei, Yanqiu Zhang, Hui Ding, Bin Li, Jun Yang   +4 more
doaj   +1 more source

Advanced Coatings with Antioxidant and Antibacterial Activity for Kumquat Preservation

Foods, 2022
An active coating is one of the best ways to maintain the good quality and sensory properties of fruits. A new active coating was prepared by incorporating curcumin and phloretin into the konjac glucomannan matrix (KGM-Cur-Phl).
Mile Li, Mengyi Wang, Shuhui Hu, Jing Sun, Mingqiang Zhu, Yongsheng Ni, Jianlong Wang   +6 more
doaj   +1 more source