High purity glucomannan after ultrasonic-assisted extraction and -amylase liquefaction of porang (Amorphophallus oncophyllus) flour

Glucomannan extracted from the porang plant (Amorphophallus oncophyllus) is encapsulated by starch impurities. The main objectives of this study were to evaluate the effect of purifying glucomannan using thermostable α-amylase, ultrasonic-assisted extraction (UAE), and the combination of both treatments on glucomannan purity and the physiochemical properties of the porang flour, such as viscosity. This research was conducted through four main steps as follows: thermostable α-amylase production...