A Novel Method for Extracting Glucomannan Using an Aqueous Two-Phase System

Area of Science:

• Food Science
• Biochemistry
• Chemical Engineering

Background:

• Glucomannan, a polysaccharide from *Amorphophallus muelleri* (porang), is vital in food and pharmaceuticals.
• Traditional ethanol extraction yields glucomannan with high protein content, limiting its purity.
• A novel extraction method is needed to improve glucomannan quality.

Purpose of the Study:

• To investigate the effectiveness of an aqueous two-phase system (ATPS) for extracting high-purity glucomannan.
• To evaluate the impact of salt type and concentration on glucomannan yield and properties.
• To compare ATPS extraction with traditional methods.

Main Methods:

• An ATPS was developed using specific salts (Na₂HPO₄ and K₂HPO₄) and ethanol at varying concentrations.
• Porang flour was processed using the ATPS, separating components into distinct layers.
• Glucomannan properties (composition, color, thermal stability, morphology) were analyzed and compared to a control.

Main Results:

• The ATPS successfully separated porang flour into glucomannan-rich (F1), starch-rich (F2), and ethanol-soluble (F3) layers.
• Increasing salt concentration decreased glucomannan yield but improved purity by reducing protein and ash content.
• ATPS-extracted glucomannan exhibited increased lightness and higher thermal stability compared to the control.

Conclusions:

• The ATPS (ethanol/salt) is a promising novel method for efficient glucomannan extraction.
• This technique effectively purifies glucomannan by removing protein impurities.
• The enhanced properties of ATPS-extracted glucomannan offer advantages for industrial applications.