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  1. Електронний науковий архів Науково-технічної бібліотеки Національного університету "Львівська політехніка"
  2. Електронний архів Науково-технічної бібліотеки
  3. Вісники та науково-технічні збірники, журнали
  4. Chemistry & Chemical Technology
  5. Chemistry & Chemical Technology. – 2018. – Vol. 12, No. 1

putin IS MURDERER

Please use this identifier to cite or link to this item: https://oldena.lpnu.ua/handle/ntb/43920
Title: Acid hydrolysis and ethanol precipitation for glucomannan extraction from crude porang (amorphophallus oncophyllus) tuber flour
Other Titles: Кислотний гідроліз та осадження етанолу для екстракції глюкоманнану з клубнів amorphophallus oncophyllus
Authors: Kumoro, Andri
Yuganta, Tunjung
Retnowati, Diah
Ratnawati, Ratnawati
Affiliation: Diponegoro University Prof. H. Soedarto, SH Road Tembalang, Semarang, Indonesia
Bibliographic description (Ukraine): 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.
Bibliographic description (International): 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.
Is part of: Chemistry & Chemical Technology, 1 (12), 2-18
Issue: 1
Volume: 12
Issue Date: 20-Jan-2018
Publisher: Lviv Politechnic Publishing House
Place of the edition/event: Lviv
Keywords: глюкоманнан
екстракція
кислотний гідроліз
моделювання
масообмін
кінетика
glucomannan
extraction
acid hydrolysis
modeling
mass transfer
kinetics
Number of pages: 8
Page range: 101-108
Start page: 101
End page: 108
Abstract: 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.
URI: https://ena.lpnu.ua/handle/ntb/43920
Copyright owner: © Національний університет „Львівська політехніка“, 2018
© Kumoro A., Yuganta T., Retnowati D., Ratnawati R., 2018
URL for reference material: 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
References (Ukraine): [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.
References (International): [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.
Content type: Article
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