Enzymatic hydrolysis of starch by using a sonifier

Apar D. , Turhan M., Ozbek B.

CHEMICAL ENGINEERING COMMUNICATIONS, cilt.193, sa.9, ss.1117-1126, 2006 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 193 Konu: 9
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1080/00986440500354424
  • Sayfa Sayıları: ss.1117-1126


In the present study, the ultrasonication method was used to investigate the effect of ultrasonic energy on the hydrolysis of corn, rice, and wheat starch by using the alpha-amylase enzymes produced by Bacillus species and Bacillus licheniformis . The effects of sonifier operation variables such as duty cycle and acoustic power rate on the stability of alpha-amylase enzymes and hydrolysis degrees of three types of starches were investigated at a temperature of 40 degrees C and pH 6.5. To determine the effect of temperature with sonication on the hydrolysis process, wheat starch hydrolysis experiments were also carried out at a temperature of 50 degrees C. Then, the relation between duty cycle and enzyme stability during hydrolysis for each enzyme at 50 degrees C was expressed by a zero-order inactivation model.