4.7 Article

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

期刊

ULTRASONICS SONOCHEMISTRY
卷 41, 期 -, 页码 404-409

出版社

ELSEVIER SCIENCE BV
DOI: 10.1016/j.ultsonch.2017.10.007

关键词

Sonication; Starch; Hydrolysis; Temperature; Enzyme; Alpha-amylase

资金

  1. Student Research Assistance Program
  2. College of Science and Mathematics Faculty Research Grant Program

向作者/读者索取更多资源

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.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据