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Enzymatic hydrolysis of starch by using a sonifier

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dc.contributor.authorApar, Dilek Kilic
dc.contributor.authorTurhan, Meltem
dc.contributor.authorOzbek, Belma
dc.date.accessioned2026-06-27T13:00:14Z
dc.date.issued2006
dc.description.abstractIn 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.en
dc.description.urihttps://doi.org/10.1080/00986440500354424
dc.identifier.doi10.1080/00986440500354424
dc.identifier.eissn1563-5201
dc.identifier.endpage1126
dc.identifier.issn0098-6445
dc.identifier.issue9
dc.identifier.startpage1117
dc.identifier.urihttps://hdl.handle.net/20.500.14981/48844
dc.identifier.volume193
dc.identifier.wos000237678900005
dc.language.isoeng
dc.publisherTAYLOR & FRANCIS INC
dc.relation.ispartofCHEMICAL ENGINEERING COMMUNICATIONS
dc.subjectalpha-amylase
dc.subjectenzyme stability
dc.subjectstarch hydrolysis
dc.subjectsonication process
dc.subjectduty cycle
dc.subjectacoustic power
dc.subjectULTRASOUND
dc.subjectENZYMES
dc.subjectEngineering
dc.titleEnzymatic hydrolysis of starch by using a sonifier
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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