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Acid hydrolysis and ethanol precipitation for glucomannan extraction from crude porang (amorphophallus oncophyllus) tuber flour

Електронний науковий архів Науково-технічної бібліотеки Національного університету "Львівська політехніка"

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Title Acid hydrolysis and ethanol precipitation for glucomannan extraction from crude porang (amorphophallus oncophyllus) tuber flour
Кислотний гідроліз та осадження етанолу для екстракції глюкоманнану з клубнів amorphophallus oncophyllus
 
Creator Kumoro, Andri
Yuganta, Tunjung
Retnowati, Diah
Ratnawati, Ratnawati
 
Contributor Diponegoro University Prof. H. Soedarto, SH Road Tembalang, Semarang, Indonesia
 
Subject глюкоманнан
екстракція
кислотний гідроліз
моделювання
масообмін
кінетика
glucomannan
extraction
acid hydrolysis
modeling
mass transfer
kinetics
 
Description Досліджено екстракцію глюкоманнану з
муки сирих клубнів кислотним гідролізом та осадженням ета-
нолу. Досліджено вплив концентрації кислоти, температури
та часу й розроблена кінетична модель процесу та її парамет-
ри оцінені на основі експериментальних даних. Отримані нові
дані щодо виходу та чистоти глюкоманнану за різних умов.
Extraction of glucomannan from crude porang
flour by acid hydrolysis and ethanol precipitation was
studied. Effects of acid concentration, temperatures and
time were investigated, kinetics model of the process was
developed and the parameters were evaluated based on
experimental data. New data on yield and purity of
glucomannan under various conditions were obtained.
 
Date 2019-01-29T12:53:38Z
2019-01-29T12:53:38Z
2018-01-20
2018-01-20
 
Type Article
 
Identifier Acid hydrolysis and ethanol precipitation for glucomannan extraction from crude porang (amorphophallus oncophyllus) tuber flour / Andri Kumoro, Tunjung Yuganta, Diah Retnowati, Ratnawati Ratnawati // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2-18. — Vol 12. — No 1. — P. 101–108.
http://ena.lp.edu.ua:8080/handle/ntb/43920
Acid hydrolysis and ethanol precipitation for glucomannan extraction from crude porang (amorphophallus oncophyllus) tuber flour / Andri Kumoro, Tunjung Yuganta, Diah Retnowati, Ratnawati Ratnawati // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2-18. — Vol 12. — No 1. — P. 101–108.
 
Language en
 
Relation Chemistry & Chemical Technology, 1 (12), 2-18
https://doi.org/10.1016/j.carbpol.2013.05.007
https://doi.org/10.1002/app.20769
https://doi.org/10.1016/j.jep.2010.01.021
https://doi.org/10.1016/j.lwt.2011.07.019
https://doi.org/10.1016/S0144-8617(97)00232-4
https://doi.org/10.1002/jsfa.2740610408
https://doi.org/10.1016/j.bcdf.2014.06.004
https://doi.org/10.1016/j.foodchem.2014.02.093
https://doi.org/10.1016/j.polymer.2005.05.041
https://doi.org/10.1007/s13197-012-0696-x
https://doi.org/10.1016/j.bej.2008.09.019
https://doi.org/10.1002/aic.14311
https://doi.org/10.1021/jf970388q
https://doi.org/10.1021/ie001025+
https://doi.org/10.1016/S0167-7012(02)00151-3
https://doi.org/10.1016/j.carbpol.2011.10.053
https://doi.org/10.1385/ABAB:84-86:1-9:5
https://doi.org/10.1016/j.biortech.2012.01.162
https://doi.org/10.1021/ie50421a009
https://doi.org/10.4061/2011/787532
https://doi.org/10.1385/ABAB:107:1-3:505
https://doi.org/10.1016/S0268-005X(03)00044-4
https://doi.org/10.1021/jf050751q
https://doi.org/10.1080/01140671.2006.9514398
https://doi.org/10.4236/fns.2014.52027
https://doi.org/10.1002/aic.11258
https://doi.org/10.1016/j.seppur.2004.02.002
https://doi.org/10.1016/j.cherd.2013.10.001
https://doi.org/10.1016/j.jfoodeng.2011.10.012
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[33] Chang V., HoltzappleM.: Appl. Biochem. Biotechnol., 2000,84, 5. https://doi.org/10.1385/ABAB:84-86:1-9:5
[34] Otieno D., Ahring B.: Biores. Technol., 2012, 112, 285.https://doi.org/10.1016/j.biortech.2012.01.162
[35] Saeman J.: Ind. Eng. Chem. Res., 1945, 37, 43.https://doi.org/10.1021/ie50421a009
[36] Trajano H., Wyman C.: [in:] Wyman C. (Ed.), Aqueous Pretreatment of Plant Biomass for Biological and Chemical Conversion to Fuels and Chemicals. JohnWiley & Sons, Ltd., West Sussex 2013, 103-123.
[37] Brodeur G., Yau E., Badal K. et al.: Enzyme Res., 2011, 2011,787532. https://doi.org/10.4061/2011/787532
[38] Xiang Q., Lee Y., Pettersson P., Torget R.: Appl. Biochem. Biotechnol., 2003, 107, 505. https://doi.org/10.1385/ABAB:107:1-3:505
[39] Kolusheva T., Marinova A.: J. Univ. Chem. Technol. Metall.,2007, 42, 93.
[40] FangW., Wu P.: Food Hydrocolloids, 2004, 18, 167.https://doi.org/10.1016/S0268-005X(03)00044-4
[41] Li B., Xia J., Wang Y., Xie B.: J. Agric. Food Chem., 2005, 53,7404. https://doi.org/10.1021/jf050751q
[42] Brown D.: Aroids, Plants of the Arum Family. Timber Press, Oregon 2000.
[43] Douglas J., Follett J., Waller J.: Acta Hortic., 2005, 670, 173.
[44] Douglas J., Follett J., Waller J.: N. Z. J. Crop Hortic. Sci., 2006,34, 139. https://doi.org/10.1080/01140671.2006.9514398
[45] Tanaka Y., Okamoto K., Matsushima A. et al.: Anal. Sci.,2013, 29, 1049.
[46] Sankhon A., Amadou I., YaoW. et al.: J. Agr. Sci. Tech., 2014,16, 331.
[47] Alan F., Hasanin A.: Agric. Conspec. Sci., 2009, 74, 45.
[48] Gomi Y., FukuokaM., Takeuchi S. et al.: Food Sci. Technol.Int., 1996, 2, 171.
[49] Jokić S., Velić D., Bilić B., Bucić-Kojic A.: Czech J. Food Sci.,2010, 28, 206.
[50] Olu-Owolabi B., Olayinka O., Adegbemile A., Adebowale K.: Food Nutr. Sci., 2014, 5, 222.https://doi.org/10.4236/fns.2014.52027
[51] Bui C., Siriwatwechakul W., Tiyabhorn W. et al.: J. Ind. Technol., 2016, 12, 45.
[52] Betancur A., Chel G.: J. Agric. Food Chem., 1997, 45, 4237.https://doi.org/10.1021/jf970388q
[53] Cheng L., Halawiah N., Lai H. et al.: Int. Food Res. J., 2010,17, 1043.
[54]Montanes F., Olano A., Ibanez E., Fornari T.: AIChE J., 2007,53, 2411. https://doi.org/10.1002/aic.11258
[55] Chandel A., Chandrasekhar G., Radhika K. et al.: Biotechnol. Mol. Biol. Rev., 2011, 6, 8.
[56]Wongkitipong R., Prat L., Damronglerd S., Gourdon C.: Sep. Purif. Technol., 2004, 40, 147.https://doi.org/10.1016/j.seppur.2004.02.002
[57] Chan C-H., Yusoff R., Ngoh G.: Chem. Eng. Res. Des., 2014,92, 1169. https://doi.org/10.1016/j.cherd.2013.10.001
[58] CisseM., Bohuon P., Sambe F. et al.: J. Food Eng., 2012, 109,16. https://doi.org/10.1016/j.jfoodeng.2011.10.012
[59] Rakymkul Y.:MS Thesis, Swanson School of Engineering, University of Pittsburgh, Pennsylvania 2011.
[1] Xu Q., Huang W., Jiang L. et al., Carbohydr. Polym., 2013, 97,565. https://doi.org/10.1016/j.carbpol.2013.05.007
[2] Takigami S., KonjacMannan [in:] Philips G. and Williams P. (Eds.), Handbook of hydrocolloids. Woodhead Publishing Limited, New York 2000, 413-424.
[3] Li B., Xie B. J., Appl. Polym. Sci., 2004, 93, 2775.https://doi.org/10.1002/app.20769
[4] ChuaM., Baldwin T., Hocking T., Chan K., J. Ethnopharmacol.,2010, 128, 268. https://doi.org/10.1016/j.jep.2010.01.021
[5] Yao-Ling L., Rong-hua D., Ni C. et al., J. SingleMol. Res.,2013, 1, 7.
[6] Brostow W., Hagg Lobland H.:Materials: Introduction and Applications. John Wiley & Sons, New York 2016.
[7] Ohashi S., Shelso G., Moirano A., Drinkwater W., Pat. US6162906, Publ. Dec. 19, 2000.
[8] Tatirat O., Charoenrein S., LWT-Food Sci. Technol., 2011, 44,2059. https://doi.org/10.1016/j.lwt.2011.07.019
[9] YoshimuraM., Takaya T., Nishinari K., Carbohydr. Polym.,1998, 35, 71. https://doi.org/10.1016/S0144-8617(97)00232-4
[10] Parry J., Konjac glucomannan [in:] Imeson A. (Ed.), Food Stabilisers, Thickeners and Gelling Agents. John Willey & Sons, Ltd., United Kingdom 2011, 198-216.
[11] Zhao J., Zhang D., Srzednicki G. et al., Int. Food Res. J., 2010,17, 1113.
[12]Wootton A., Luker-BrownM., Westcott R., Cheetham P., J. Sci. Food Agric., 1993, 61, 429.https://doi.org/10.1002/jsfa.2740610408
[13] Fadillah, Rochmadi, Syamsiah S., Haryadi: J. Eng. Sci. Technol., 2015, Special Issue on SOMCHE 2014 & RSCE 2014 Conference, 1.
[14] Xing X., Cui S. W., Nie S. et al., Bioact. Carbohydr. Diet. Fibre, 2014, 4, 74. https://doi.org/10.1016/j.bcdf.2014.06.004
[15] Xu W., Wang S, Ye T. et al., Food Chem., 2014, 158, 171.https://doi.org/10.1016/j.foodchem.2014.02.093
[16] Chen L., Liu Z., Zhuo R., Polym., 2005,46, 6274.https://doi.org/10.1016/j.polymer.2005.05.041
[17] Aprianita A., Vasiljevic T., Bannikova A., Kasapis A., J. Food Sci. Technol., 2014, 51, 1784. https://doi.org/10.1007/s13197-012-0696-x
[18] Jianrong Z., Donghua Z., Srzednicki G. et al., Proceed. Asia- Pacific Symposium on Assuring Quality And Safety Of Agri-Foods, Thailand, Bangkok 2008, 345.
[19] Kumoro A., Ngoh G., HasanM. et al., Asian J. Sci. Res., 2008,1, 412.
[20] Retnowati D., Kumoro A., Reaktor, 2012, 14, 46.
[21] TaherzadehM., Karimi K., BioRes., 2007, 2, 472.
[22] TasicM., Konstantinovic B., LazicM., Veljkovic V., Biochem. Eng. J., 2009, 43, 208. https://doi.org/10.1016/j.bej.2008.09.019
[23] Fontana J., Mitchell D., Molina O. et al., Food Technol. Biotechnol., 2008, 46, 305.
[24] Salmi T., Murzin D., Maki-Arvela P. et al., AIChE J., 2014, 60,1066. https://doi.org/10.1002/aic.14311
[25] Betancur A., Chel G., J. Agric. Food Chem., 1997, 45, 4237.https://doi.org/10.1021/jf970388q
[26] Jacobsen S., Wyman C., Ind. Eng. Chem. Res., 2002, 41, 1454.https://doi.org/10.1021/ie001025+
[27] Fadillah, Rochmadi, Syamsiah S., Haryadi: Proceed. 5th Int. Conf. on Chemical Engineering and Applications IPCBEE, Singapore 2014, 11.
[28] Puswatien P., Siong T., Kantasubrata J. et al., The ASEAN Manual of Food Analysis. Institute of Nutrition, Mahidol University, Phutthamonthon 2011.
[29] AOAC: Official Methods of Analysis. AOAC International, Gaithersburg 1999.
[30] AOAC: Official Methods of Analysis. AOAC International, Arlington 2005.
[31] Cuesta G., Suarez N., BessioM. et al., J. Microbiol. Methods,2003, 52, 69. https://doi.org/10.1016/S0167-7012(02)00151-3
[32] ChuaM., Chan K., Hocking T. et al., Carbohydr. Polym., 2012,87, 2202. https://doi.org/10.1016/j.carbpol.2011.10.053
[33] Chang V., HoltzappleM., Appl. Biochem. Biotechnol., 2000,84, 5. https://doi.org/10.1385/ABAB:84-86:1-9:5
[34] Otieno D., Ahring B., Biores. Technol., 2012, 112, 285.https://doi.org/10.1016/j.biortech.2012.01.162
[35] Saeman J., Ind. Eng. Chem. Res., 1945, 37, 43.https://doi.org/10.1021/ie50421a009
[36] Trajano H., Wyman C., [in:] Wyman C. (Ed.), Aqueous Pretreatment of Plant Biomass for Biological and Chemical Conversion to Fuels and Chemicals. JohnWiley & Sons, Ltd., West Sussex 2013, 103-123.
[37] Brodeur G., Yau E., Badal K. et al., Enzyme Res., 2011, 2011,787532. https://doi.org/10.4061/2011/787532
[38] Xiang Q., Lee Y., Pettersson P., Torget R., Appl. Biochem. Biotechnol., 2003, 107, 505. https://doi.org/10.1385/ABAB:107:1-3:505
[39] Kolusheva T., Marinova A., J. Univ. Chem. Technol. Metall.,2007, 42, 93.
[40] FangW., Wu P., Food Hydrocolloids, 2004, 18, 167.https://doi.org/10.1016/S0268-005X(03)00044-4
[41] Li B., Xia J., Wang Y., Xie B., J. Agric. Food Chem., 2005, 53,7404. https://doi.org/10.1021/jf050751q
[42] Brown D., Aroids, Plants of the Arum Family. Timber Press, Oregon 2000.
[43] Douglas J., Follett J., Waller J., Acta Hortic., 2005, 670, 173.
[44] Douglas J., Follett J., Waller J., N. Z. J. Crop Hortic. Sci., 2006,34, 139. https://doi.org/10.1080/01140671.2006.9514398
[45] Tanaka Y., Okamoto K., Matsushima A. et al., Anal. Sci.,2013, 29, 1049.
[46] Sankhon A., Amadou I., YaoW. et al., J. Agr. Sci. Tech., 2014,16, 331.
[47] Alan F., Hasanin A., Agric. Conspec. Sci., 2009, 74, 45.
[48] Gomi Y., FukuokaM., Takeuchi S. et al., Food Sci. Technol.Int., 1996, 2, 171.
[49] Jokić S., Velić D., Bilić B., Bucić-Kojic A., Czech J. Food Sci.,2010, 28, 206.
[50] Olu-Owolabi B., Olayinka O., Adegbemile A., Adebowale K., Food Nutr. Sci., 2014, 5, 222.https://doi.org/10.4236/fns.2014.52027
[51] Bui C., Siriwatwechakul W., Tiyabhorn W. et al., J. Ind. Technol., 2016, 12, 45.
[52] Betancur A., Chel G., J. Agric. Food Chem., 1997, 45, 4237.https://doi.org/10.1021/jf970388q
[53] Cheng L., Halawiah N., Lai H. et al., Int. Food Res. J., 2010,17, 1043.
[54]Montanes F., Olano A., Ibanez E., Fornari T., AIChE J., 2007,53, 2411. https://doi.org/10.1002/aic.11258
[55] Chandel A., Chandrasekhar G., Radhika K. et al., Biotechnol. Mol. Biol. Rev., 2011, 6, 8.
[56]Wongkitipong R., Prat L., Damronglerd S., Gourdon C., Sep. Purif. Technol., 2004, 40, 147.https://doi.org/10.1016/j.seppur.2004.02.002
[57] Chan C-H., Yusoff R., Ngoh G., Chem. Eng. Res. Des., 2014,92, 1169. https://doi.org/10.1016/j.cherd.2013.10.001
[58] CisseM., Bohuon P., Sambe F. et al., J. Food Eng., 2012, 109,16. https://doi.org/10.1016/j.jfoodeng.2011.10.012
[59] Rakymkul Y.:MS Thesis, Swanson School of Engineering, University of Pittsburgh, Pennsylvania 2011.
 
Rights © Національний університет „Львівська політехніка“, 2018
© Kumoro A., Yuganta T., Retnowati D., Ratnawati R., 2018
 
Format 101-108
8
application/pdf
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Coverage Lviv
 
Publisher Lviv Politechnic Publishing House