期刊
CARBOHYDRATE POLYMERS
卷 175, 期 -, 页码 47-54出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2017.06.093
关键词
ultrasound; glucoamylase; starch hydrolysis; Enzymatic kinetics; degradation kinetics
资金
- National Key Research and Development Program of China [2016YFD0400301]
- Key Research and Development Program of Zhejiang Province [2017C02015]
- National Science Foundation of China [31371872]
The present work investigates the synergistic impact of glucoamylase and ultrasound on starch hydrolysis. The extent of starch hydrolysis at different reaction parameters (ultrasonic intensity, temperature, reaction time) was analyzed. The hydrolysis extent increased with the reaction time and reached a maximum value under ultrasonic intensity of 7.20 W/mL at 10 min. Ultrasound did not alter the optimum enzymatic temperature but speeded up the thermal inactivation of glucoamylase. The evaluation of enzymatic kinetics and starch degradation kinetics indicated a promotion of the reaction rate and enzyme-substrate affinity. According to the thermodynamic results, sonoenzymolysis reactions require less energy than enzymolysis reactions. The measurement of molecular weight, solubility, thermal properties, and structures of the substrates revealed that sonoenzymolysis reaction generated greater impacts on starch properties. The molecular weight and radii of gyration decreased by 80.19% and 90.05% respectively while the starch solubility improved by 136.50%. (C) 2017 Published by Elsevier Ltd.
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