Open AccessIntrinsic Viscosity and Reducing Sugar Profiles of Degraded Glucomannan using Cellulase
Author(s) -
Dyah Hesti Wardhani,
Heri Cahyono,
Ha. Ulya,
Andri Cahyo Kumoro,
Nita Aryanti
Publication year - 2021
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/1053/1/012052
Subject(s) - glucomannan , cellulase , chemistry , food science , sugar , degradation (telecommunications) , glycosidic bond , polysaccharide , reducing sugar , biochemistry , cellulose , enzyme , engineering , telecommunications
High viscosity of glucomannan has been limit its applications. Hence, the long polysaccharide glucomannan which consists of β-linked glucoses and mannoses needs to be degraded to broaden its utilizations. Enzymatic degradation is known as a safe method for food material treatment. Specifically targeting at 1,4-β-D-glycosidic linkages, cellulase has potential as a cleavage for glucomannan. This work aimed to study performance of cellulase in degrading glucomannan. The change in intrinsic viscosity and reducing sugar during degradation was observed. Degradation of 1% glucomannan by 20 ppm cellulase for 300 min decreased the viscosity from 12,420 to 353 cps. This degradation was also confirmed by the increase of reducing sugar amount from 1,238.57 to 8,510.00 µg/ml. This work showed the success of glucomannan degradation by cellulase.