Enzymatic hydrolysis of starch by using a sonifier

Apar D. , Turhan M., Ozbek B.

CHEMICAL ENGINEERING COMMUNICATIONS, vol.193, no.9, pp.1117-1126, 2006 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 193 Issue: 9
  • Publication Date: 2006
  • Doi Number: 10.1080/00986440500354424
  • Page Numbers: pp.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.