Low frequency ultrasonic-assisted hydrolysis of starch in the presence of α-amylase

被引：34

作者：

Gaquere-Parker, Anne ^{[1
]}

Taylor, Tamera ^{[1
]}

Hutson, Raihannah ^{[1
]}

Rizzo, Ashley ^{[1
]}

Folds, Aubrey ^{[1
]}

Crittenden, Shastina ^{[1
]}

Zahoor, Neelam ^{[1
]}

Hussein, Bilal ^{[1
]}

Arruda, Aaron ^{[1
]}

机构：

[1] Univ West Georgia, Dept Chem, 1601 Maple St, Carrollton, GA 30118 USA

来源：

ULTRASONICS SONOCHEMISTRY | 2018年 / 41卷

关键词：

Sonication; Starch; Hydrolysis; Temperature; Enzyme; Alpha-amylase; POTATO STARCH; ENZYMATIC-HYDROLYSIS; DEGRADATION; MECHANISM; SONOCHEMISTRY; IRRADIATION; CAVITATION; GRANULES; ENZYMES; IMPROVE;

D O I：

10.1016/j.ultsonch.2017.10.007

中图分类号：

O42 [声学];

学科分类号：

070206 ; 082403 ;

摘要：

Hydrolysis of starch is an important process in the food industry and in the production of bioethanol or smaller carbohydrate molecules that can be used as starting blocks for chemical synthesis. Such hydrolysis can be enhanced by lowering the pH, heating the reaction mixture or catalyzing the reaction with enzymes. This study reports the effect of sonication on the reaction rate of starch hydrolysis at different temperatures, in the presence or absence of alpha-amylase. Starch Azure, a commercially available potato starch covalently linked with Remazol Brilliant Blue, has been chosen since its hydrolysis releases a blue dye, which concentration can be monitored by UV Vis spectroscopy. Ultrasounds, regardless of experimental conditions, provide the highest reaction rate for such hydrolysis.

引用

页码：404 / 409

页数：6

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