Journal
ULTRASONICS SONOCHEMISTRY
Volume 41, Issue -, Pages 404-409Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ultsonch.2017.10.007
Keywords
Sonication; Starch; Hydrolysis; Temperature; Enzyme; Alpha-amylase
Categories
Funding
- Student Research Assistance Program
- College of Science and Mathematics Faculty Research Grant Program
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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.
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