[Latin Name] Amorphophallus konjac

[Plant Source] from China

[Specifications] Glucomannan85%-90%

[Appearance] White or cream-color powder

Plant Part Used:Root

[Particle size] 120 Mesh

[Loss on drying] ≤10.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[Introduction]

Konjac is a plant that is found in China, Japan and Indonesia. The plant is part of the genus Amorphophallus. Typically, it thrives in the warmer regions of Asia.

The extract of the Konjac root is referred to as Glucomannan. Glucomannan is a fiber-like substance traditionally used in food recipes, but now it is utilized as an alternative means of weight loss. Along with this benefit, konjac extract contains other benefits for the rest of the body as well.

The main material of the natural konjac gum is fresh konjac, which grow in virgin forest in Hubei area. We use advanced method to distill the KGM, aminophenol, Ca, Fe, Se which are good for health. Konjac is known as“ the seventh nutriment for human”.

Konjac Gum with its special water holiding capacity, stability, emulsibility, thickening property,suspension property and gel propery can especially adopted in food industry.

[Main Function]

1.It could reduce postprandial glycemia, blood cholesterol and blood pressure.

2.It could control appetite and reduce body weight.

3.It could increase insulin sensitivity.
4.It could control insulin resistant syndrome and diabetesII development.
5.It could reduce heart disease.

[Application]

1) Gelatinizer(jelly, pudding, Cheese, soft candy, jam );

2) Stabilizer(meat, beer);

3) Film Former(capsule, preservative)

4) Water-keeping agent( Baked Foodstuff );

5) Thickener (Konjac Noodles, Konjac Stick, Konjac Slice, Konjac Imitating Food stuff);

6) Adherence agent( Surimi );

7) Foam Stabilizer (ice cream, cream, beer)

Today on Bored and Hungry we make the Central America meal Alote Chuco

Audio
“Life is Beautiful” “Deputy Willie’s One Tough Chap!”- Riyou Kinugasa, Takuya Kobayashi, and Hiromi Mizutani

Alote Chuco:
Blue Corn Chips
Red Beans
Dried Chili Peppers
1 oz. Pumpkin Seeds
1 tbsp. Lime Juice

Directions:

Separately grind chips, seeds, and peppers into a fine powder using food processor and coffee grind. Set aside in separate containers.

Clean beans and soak over night in water. Drain beans and simmer in warm water for about 2 hours, or until desired doneness. Drain water, set aside, and keep warm.

Bring 3 cups of water to a boil and stir in ½ cup of corn chip powder. Reduce heat and simmer for around 5 minutes, until lightly thickened. Pour or spoon hot Atole into a cup or bowl, mix in lime juice, 3 tbsp. of red beans, 1 tbsp. of pumpkin seed powder, and ½ tsp. of chili powder. Serve hot and enjoy.

What is BIOPOLYMER? What does BIOPOLYMERmean? BIOPOLYMER meaning – BIOPOLYMER pronunciation – BIOPOLYMER definition – BIOPOLYMER explanation – How to pronounce BIOPOLYMER?

Source: Wikipedia.org article, adapted under https://creativecommons.org/licenses/by-sa/3.0/ license.

Biopolymers are polymers produced by living organisms; in other words, they are polymeric biomolecules. Since they are polymers, biopolymers contain monomeric units that are covalently bonded to form larger structures. There are three main classes of biopolymers, classified according to the monomeric units used and the structure of the biopolymer formed: polynucleotides (RNA and DNA), which are long polymers composed of 13 or more nucleotide monomers; polypeptides, which are short polymers of amino acids; and polysaccharides, which are often linear bonded polymeric carbohydrate structures.

Cellulose is the most common organic compound and biopolymer on Earth. About 33 percent of all plant matter is cellulose. The cellulose content of cotton is 90 percent, for wood it is 50 percent.

A major defining difference between biopolymers and synthetic polymers can be found in their structures. All polymers are made of repetitive units called monomers. Biopolymers often have a well-defined structure, though this is not a defining characteristic (example: lignocellulose): The exact chemical composition and the sequence in which these units are arranged is called the primary structure, in the case of proteins. Many biopolymers spontaneously fold into characteristic compact shapes (see also “protein folding” as well as secondary structure and tertiary structure), which determine their biological functions and depend in a complicated way on their primary structures. Structural biology is the study of the structural properties of the biopolymers. In contrast, most synthetic polymers have much simpler and more random (or stochastic) structures. This fact leads to a molecular mass distribution that is missing in biopolymers. In fact, as their synthesis is controlled by a template-directed process in most in vivo systems, all biopolymers of a type (say one specific protein) are all alike: they all contain the similar sequences and numbers of monomers and thus all have the same mass. This phenomenon is called monodispersity in contrast to the polydispersity encountered in synthetic polymers. As a result, biopolymers have a polydispersity index of 1.

The convention for a polypeptide is to list its constituent amino acid residues as they occur from the amino terminus to the carboxylic acid terminus. The amino acid residues are always joined by peptide bonds. Protein, though used colloquially to refer to any polypeptide, refers to larger or fully functional forms and can consist of several polypeptide chains as well as single chains. Proteins can also be modified to include non-peptide components, such as saccharide chains and lipids.

The convention for a nucleic acid sequence is to list the nucleotides as they occur from the 5′ end to the 3′ end of the polymer chain, where 5′ and 3′ refer to the numbering of carbons around the ribose ring which participate in forming the phosphate diester linkages of the chain. Such a sequence is called the primary structure of the biopolymer.

Sugar-based biopolymers are often difficult with regards to convention. Sugar polymers can be linear or branched and are typically joined with glycosidic bonds. The exact placement of the linkage can vary, and the orientation of the linking functional groups is also important, resulting in ?- and ß-glycosidic bonds with numbering definitive of the linking carbons’ location in the ring. In addition, many saccharide units can undergo various chemical modifications, such as amination, and can even form parts of other molecules, such as glycoproteins.