Evaluation of activity of a commercial amylase under ultrasound-assisted irradiation

Souza, Matheus de Freitas; Mezadri, Ethiane T.; Zimmerman, Eduardo; Leaes, Eloisa X.; Bassaco, Mariana M.; Prá, Valéria Dal; Foletto, Edson Luiz; Cancellier, Adriano; Terra, Lisiane M.; Jahn, Sérgío Luiz; Mazutti, Márcio A.

doi:10.1016/j.ultsonch.2012.05.012

Cited by 48 publications

(18 citation statements)

References 16 publications

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“…However, at 60°C, the enzyme activity was reduced by 17% in comparison with that of the nonultrasonicated enzyme. Similar change in amylase activity was observed when mixture of amylase preparation and starch was contemporarily ultrasonicated . In this study, when the ultrasonic power and time were fixed at 25 W/mL and 60 s, respectively, increase in operating temperature from 40°C to 60°C decreased the α‐amylase activity from 124 ± 0.5 to 87 ± 0.3 KU/mL.…”

Section: Resultssupporting

confidence: 78%

“…However, the yield of various enzymatic reactions in food and bioengineering was significantly enhanced under ultrasonic treatment . Among them, starch hydrolysis by amylases was reported to be improved when ultrasound was used in this biochemical operation . Starch hydrolysis has been performed in the production of beer, bakery products, maltodextrin, maltose, glucose, and high fructose syrup .…”

Section: Introductionmentioning

confidence: 99%

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Effects of ultrasonication variables on the activity and properties of alpha amylase preparation

Tran

Nguyen

2018

Biotechnology Progress

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Recently, ultrasound was demonstrated to increase enzyme activity in food industry. In most studies, an enzyme-substrate mixture was ultrasonicated. Very little is reported on the ultrasonication of enzyme preparation; the effects of ultrasonication variables on the enzyme activity and properties remained unclear. In this study, an α-amylase preparation was ultrasonicated under different conditions. At the ultrasonic frequency, power, temperature, and time of 20 kHz, 25 W/mL, 30°C, and 75 s, respectively, the secondary structure of the α-amylase was changed and that improved the catalytic activity by 47% over the control. The optimal temperature and pH of the α-amylase preparation did not change under the ultrasonic treatment. In addition, ultrasonic treatment increased kinetic parameters of the α-amylase including maximal velocity V , Michaelis constant K , turnover number K , and catalytic specificity constant K /K . Nevertheless, the ultrasonicated α-amylase had lower thermal inactivation rate constant and half-life value than the nonultrasonicated enzyme. Ultrasonic treatment can be considered as a novel solution for improvement in enzyme activity. © 2018 American Institute of Chemical Engineers Biotechnol. Prog., 34:702-710, 2018.

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Section: Resultssupporting

confidence: 78%

Section: Introductionmentioning

confidence: 99%

Effects of ultrasonication variables on the activity and properties of alpha amylase preparation

Tran

Nguyen

2018

Biotechnology Progress

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“…It can be noticed a gap in the literature regarding the use of ultrasound to increase peroxidase activity, but the results of this study are similar to those found for other enzymes, such as Souza et al 16 who evaluated the commercial enzyme amylase activity under the irradiation of ultrasound. For this, they used a design of experiments to evaluate the exposure temperature and pH in relation to enzymatic activity in the presence and absence of ultrasonic irradiation.…”

Section: Resultssupporting

confidence: 84%

Commercial and Noncommercial Peroxidases Activity under Ultrasound and Microwave Treatment: a Pretreatment to Improve Wastewater Treatment

Golunski¹,

Scapini²,

Modkovski³

et al. 2017

J. Braz. Chem. Soc.

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This study aimed at evaluating the activity of peroxidases after ultrasound and microwave radiation exposure as an alternative to the wastewater treatment improvement. The results showed that after treatment with ultrasound using a power of 30% and a temperature of 55 °C was obtained an increase in relative activity, 129.5% in the enzyme from rice bran, 147.9% in the enzyme from soybean meal and 102.4% in the enzyme from horseradish. Using microwave radiation, the highest relative activity (107.4%) was observed for the peroxidase extracted from rice bran with 10 seconds of reaction time and a reaction temperature of about 50 °C. The data obtained in this study suggest that the ultrasonic bath and microwave are adequate for conducting reactions catalyzed by peroxidases because it was possible to increase their activity during the performed tests. Preliminary tests of enzyme application showed that the highest color removal occurred using 3 mL of the enzyme extract from rice bran and H 2 O 2 concentrations of 40 mg L -1 . This condition resulted in a color removal of about 40%.

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“…However, it is expected that this increase in the activity occurs only for short period [11]. In previous works, we have also verified significant modifications in the effects of process variables, namely temperature, pH, solid to liquid ratio and enzyme load using ultrasound [12,20,21].…”

Section: Resultssupporting

confidence: 68%

Enzymatic hydrolysis of non-treated sugarcane bagasse using pressurized liquefied petroleum gas with and without ultrasound assistance

et al. 2015

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a b s t r a c tIn this work the enzymatic hydrolysis of sugarcane bagasse using pressurized liquefied petroleum gas (LPG) and ultrasound assisted pressurized LPG (US assisted-LPG) to obtain fermentable sugar in a unique step was investigated. For this purpose, non-treated sugarcane bagasse was used for enzymatic hydrolysis in a fixed-bed bioreactor. Several experiments were carried out to investigate the influence of moisture content, enzyme load and pressure on the yield of fermentable sugar after the hydrolysis. Maximum yield of fermentable sugar for hydrolysis carried out using pressurized LPG and US assisted-LPG was 245 and 217 g kg À1 , respectively. The main contribution of this work was to demonstrate that the use of alternative technologies (US assisted-LPG) has the potential to increase the efficiency of enzymatic hydrolysis of lignocellulosic materials without the needs of hard pre-treatment of the material and high enzyme loading.

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Evaluation of activity of a commercial amylase under ultrasound-assisted irradiation

Cited by 48 publications

References 16 publications

Effects of ultrasonication variables on the activity and properties of alpha amylase preparation

Effects of ultrasonication variables on the activity and properties of alpha amylase preparation

Commercial and Noncommercial Peroxidases Activity under Ultrasound and Microwave Treatment: a Pretreatment to Improve Wastewater Treatment

Enzymatic hydrolysis of non-treated sugarcane bagasse using pressurized liquefied petroleum gas with and without ultrasound assistance

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