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Low Frequency Ultrasonic-Assisted Hydrolysis of Starch in the Presence of α-amylase

Low Frequency Ultrasonic-Assisted Hydrolysis of Starch in the Presence of α-amylase

Anne Gaquere-Parker, Tamera Taylor, Raihannah Hutson, Ashley Rizzo, Aubrey Folds, Shastina Crittenden, Neelam Zahoor, Bilal Hussein, Aaron Arruda

Ultrason Sonochem. 2018 Mar;41:404-409.

PMID: 29137768

Abstract:

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.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
IAR42410845	Starch Azure			Price

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