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Effects of ultrasonication variables on the activity and properties of alpha amylase preparation
Author(s) -
Tran Thi Thu Tra,
Nguyen Khanh Tien,
Le Van Viet Man
Publication year - 2018
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1002/btpr.2613
Subject(s) - sonication , alpha amylase , alpha (finance) , chemistry , amylase , biochemistry , chromatography , enzyme , mathematics , statistics , psychometrics , construct validity
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 max , Michaelis constant K m , turnover number K cat , and catalytic specificity constant K cat / K m . 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