Effect of ultrasound-assisted irradiation on the activities of α-amylase and amyloglucosidase

Leaes, Eloisa X.; Lima, Dirléia; Miklasevicius, Luiza V. S.; Ramon, Adriana P.; Prá, Valéria Dal; Bassaco, Mariana M.; Terra, Lisiane M.; Mazutti, Márcio A.

doi:10.1016/j.bcab.2012.08.003

Cited by 48 publications

(27 citation statements)

References 10 publications

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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: 69%

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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Section: Resultssupporting

confidence: 69%

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

et al. 2015

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“…However, there are many questions yet to be elucidated as to the effect of ultrasound in the treatment of enzymes, as the study by Leaes et al. () reports on the positive effect with an increase in temperature when applied to amylolytic enzymes.…”

Section: Resultsmentioning

confidence: 99%

“…As enzymes respond differently to the independent variables (temperature and pH), it was found that in the case of the enzymes mentioned above, there was an increase in the enzymatic activity for the temperature range up to 50°C in the presence of ultrasound. The energy activation of these enzymes in the presence of ultrasound has been considerably reduced, allowing the hydrolysis of starch at lower temperatures, such as 30°C (Leaes et al., ).…”

Section: Resultsmentioning

confidence: 99%

“…This effect was already reported by Wang, Cao, Sun, Wang, and Mo (2011), who describe the possibility of occurrence of denaturation of the enzyme due to the fact that sonication of the liquid results in an increase in temperature, as well as stimulating the process of cavitation. However, there are many questions yet to be elucidated as to the effect of ultrasound in the treatment of enzymes, as the study by Leaes et al (2013) reports on the positive effect with an increase in temperature when applied to amylolytic enzymes.…”

Section: Resultsmentioning

confidence: 99%

“…However, experimental results show great variability in enzyme behavior in regard to frequency when the enzymes are treated with different ultrasound devices (Delgado‐Povedano & Luque de Castro, ), suggesting the need for further research to answer questions regarding the variability that has been observed in the application of this tool. Some studies have shown the use of this tool and the ultrasonic waves are likely to result in an increase in enzymatic activity (Leaes et al., ).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Ultrasound effects on the activity of Aspergillus niger lipases in their application in dairy wastewater treatment

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et al. 2017

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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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Effect of ultrasound-assisted irradiation on the activities of α-amylase and amyloglucosidase

Cited by 48 publications

References 10 publications

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

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

Ultrasound effects on the activity of Aspergillus niger lipases in their application in dairy wastewater treatment

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

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