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All Journal Indonesian Food and Nutrition Progress
Santad Wichienchot
Interdisciplinary Graduate School of Neutraceutical and Functional Food, Prince of Songkla University.
Agriculture, Biological Sciences & Forestry

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Oligo-Glucomannan Production from Porang (Amorphophallus oncophyllus) Glucomannan by Enzymatic Hydrolisis Using β-Mannanase Anggela Anggela; Widiastuti Setyaningsih; Santad Wichienchot; Eni Harmayani
Indonesian Food and Nutrition Progress Vol 17, No 1 (2020)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.57217

Abstract

Porang (Amorphophallus oncophyllus) is an indigenous tuber of Indonesia that rich in glucomannan. An alternative approach to produce porang oligo-glucomannan (POG) as prebiotic from porang glucomannan (PGM) was made by enzymatic hydrolysis using β-mannanase. This study aimed to  produce POG under optimal conditions by controlled enzymatic hydrolysis process. The PGM flour contained 96.12% of indigestible carbohydrates. The optimum condition of enzymatic hydrolysis producing the highest reducing sugar was as follows: temperature 37 °C, pH 5.5, a ratio of enzyme to the substrate (E/S) 1:1000, and reaction time 4 h. HPLC analysis confirmed that 99.45% of the resulting POG consisted of oligosaccharides with a degree of polymerization (DP) 3. Hence, the PGM utilized in this study has been proven as a potential substrate for POG production. Additionally, the resulting POG was considered as a functional ingredient due to has prebiotic potential.
Co-Authors Anggela Anggela Eni Harmayani Setyaningsih, Widiastuti