Studies on the Chemical Structure of Konjac Mannan

Abstract

The electrophoretically homogeneous glucomannan isolated from konjac flour was composed of D-glucose and D-mannose residues in the approximate ratio of 1:1.6. Controlled acid hydrolysis gave 4-O-β-D-mannopyranosyl-D-mannose, 4-O-β-D-mannopyranosyl-D-glucose, 4-O-β-D-glucopyranosyl-D-glucose (cellobiose), 4-O-β-D-glucopyranosyl-D-mannose (epicellobiose), O-β-D-mannopyranosyl-(1→4)-O-β-D-mannopyranosyl-(1→4)-D-mannose, O-β-D-glucopyranosyl-(1→4)-O-β-D-mannopyranosyl-(1→4)-D-mannose, O-β-D-mannopyranosyl-(1→4)-O-β-D-glucopyranosyl-(1→4)-D-mannose and O-β-D-glucopyranosyl-(1→4)-O-β-D-glucopyranosyl-(1→4)-D-mannose.