Studies on the Chemical Structure of Konjac Mannan

Part I. Isolation and Characterization of Oligosaccharides from the Partial Acid Hydrolyzate of the 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.