Abstract
RESEARCH BACKGROUND: Glucomannan is a polysaccharide compound used widely in food and pharmaceutical industries. The tuber of Amorphophallus muelleri Blume is called porang in Indonesia. Ethanol extraction is commonly used to extract glucomannan from porang flour; however, the method has some limitations. Glucomannan obtained by ethanol extraction has a higher protein content than standard glucomannan. In this work, the salting-out effect of the salts of the aqueous two-phase system was investigated for the extraction of glucomannan. In this way, the protein can be removed from the glucomannan flour, thus increasing the purity of the obtained glucomannan. EXPERIMENTAL APPROACH: A novel glucomannan extraction method using an aqueous two-phase system (ATPS) consisting of salt and ethanol was investigated. The Na(2)HPO(4) and K(2)HPO(4) salts at 3 different mass fractions (1, 2 and 3 %) mixed with 40 % ethanol in a 1:1 volume ratio were used to prepare the ATPS. The efficiency of ATPS in the extraction of glucomannan was based on the phase separation and better properties of glucomannan, including proximate composition, colour, thermal properties and surface morphology were obtained. Statistical analysis was performed to test the significant differences between the mean values of each treatment. The statistical significance level was set at p=0.05. RESULTS AND CONCLUSIONS: The results showed that the aqueous two-phase system was able to separate a solution of porang flour into three layers, namely bottom (F1), middle (F2) and top (F3) layer. The bottom (F1) and middle (F2) layers were rich in glucomannan and starch, respectively, while the top layer (F3) consisted of an ethanol-soluble compound. The salts affected the yield of glucomannan and the properties of the obtained glucomannan, including colour, impurities (protein and ash), thermal properties, molecular mass and surface morphology. Increasing salt mass fraction decreased the yield of glucomannan but increased the yield of other components. ATPS reduced the protein content and increased the lightness of the glucomannan. The glucomannan obtained with ATPS had a higher thermal stability than the control. NOVELTY AND SCIENTIFIC CONTRIBUTION: Salting-out ability of the salt of the aqueous two-phase system is commonly used in protein precipitation and isolation. However, there was no report found on the application of ATPS for the isolation of glucomannan. This study has shown that the ATPS (ethanol/Na(2)HPO(4) and ethanol/K(2)HPO(4)) is a potential new extraction method for glucomannan extraction.