Food and Fermentation Industries >

2024 , Vol. 50 >Issue 23: 256 - 263

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038203

The optimization and quality investigation of ultrasound-microwave synergistic assisted alkaloid removal process for the preparation of konjac powder

  • WANG Yingchao ,
  • QIN Xiaoli ,
  • ZENG Zhilong ,
  • LUO Yuan ,
  • CHEN Zhaojun ,
  • LIU Xiong
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  • (College of Food Science, Southwest University, Chongqing 400715, China)

Received date: 2023-12-07

  Revised date: 2024-02-21

  Online published: 2024-12-27

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Abstract

In order to effectively remove konjac alkaloids, the ultrasonic-microwave-assisted method was used to optimize the process through single factor and orthogonal experiment, and the removal effect of different removal methods on konjac alkaloids was investigated.The results showed that the optimal conditions for ultrasound-microwave-assisted elution (UMAE) were as follows:600 W of ultrasonic power, 500 W of microwave power, 40 min of extraction time, and an ethanol volume fraction of 85%.Compared with the control group, the brightness and whiteness of the treated konjac powder increased.The Fourier infrared spectroscopy results showed that the repeating units and major functional groups of the konjac polysaccharides were not altered.The X-ray diffraction peaks became sharper.Scanning electron microscopy results showed that the surface pores of treated konjac powder particles increased, which improved its mass and heat transfer rate.Meanwhile, the relative molecular mass of the treated konjac powder was reduced, the rheological properties were improved, and the resistance to shear deformation was enhanced.Therefore, the ultrasound-microwave synergistic assistance not only effectively removed the alkaloids in konjac but also obtained better quality konjac powder.

Key words： konjac powder; ultrasound-microwave assisted; alkaloid removal; rheological properties; microstructure

Cite this article

WANG Yingchao , QIN Xiaoli , ZENG Zhilong , LUO Yuan , CHEN Zhaojun , LIU Xiong . The optimization and quality investigation of ultrasound-microwave synergistic assisted alkaloid removal process for the preparation of konjac powder[J]. Food and Fermentation Industries, 2024 , 50(23) : 256 -263 . DOI: 10.13995/j.cnki.11-1802/ts.038203

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