Study of starch hydrolysis by α–amylasefrom porcine pancreas with deactivation of enzyme

Abstract

The demand of energy and the search for alternative energy sources are the reason why scientists are interested in starch hydrolysis. The aim of the work was to experimental study of the hydrolysis of starch by α–amylase from porcine pancreas with α–amylase deactivation. Based on the experiments data, the parameters of starch hydrolysis by α– amylase with deactivation of enzyme was estimated. A mathematical model of temperature impact on the activity of α–amylase from porcine pancreas was used. It has been estimated that the activation energy Ea and the deactivation energy Ed were equal to 66 ± 4 kJ/mol and 161 ± 12 kJ/mol, respectively. Additionally, specific constant of starch hydrolysis k 0 and specific constant of α–amylase deactivation k d0 were calculated. The optimum temperature Topt equal to 318 ± 0.5 K was obtained from mathematical model. The obtained values of Ea, Ed, k 0 and k d0 parameters were used to the model starch hydrolysis by α–amylase from porcine pancreas at 310 K and 333 K.