Ultrasound assisted enzymatic hydrolysis of starch catalyzed by glucoamylase: Investigation on starch properties and degradation kinetics

Wang, Danli; Ma, Xiaobin; Yan, Lufeng; Chantapakul, Thunthacha; Wang, Wenjun; Ding, Tian; Ye, Xingqan; Liu, Donghong

doi:10.1016/j.carbpol.2017.06.093

Cited by 113 publications

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References 41 publications

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“…Many groups of researchers revealed similar results to this work, in which the rate constant increased as the temperature became higher [13,18,20,21]. Ratnawati et al [13] depolymerized -carrageenan at 30-60 °C and pH 9 and found that the Q10-temperature coefficient was 1.16.…”

Section: Effect Of Temperature On the Rate Constantsupporting

confidence: 80%

“…The rate constant can be related to Gibbs energy of activation (ΔG ‡ ), enthalpy of activation (ΔH ‡ ), and entropy of activation (ΔS ‡ ) by the Eyring transition state theory as presented by Equation 5 [18]: (5) where kB and h are Boltzmann constant (1.3806×10 -23 J.K -1 ) and Planck constant (6.626×10 -34 J.s), respectively.…”

Section: Thermodynamics Parametersmentioning

confidence: 99%

“…Wang et al [18], Waghmare and Rathod [20], and Prajapat et al [21] conducted sonoenzymolysis to starch at 25-65 °C, waste cooking oil at 40-60 °C, and guar gum at 30-50 °C, respectively. The Q10-temperature coefficient value of 1.47 can be calculated from the data of Wang et al [18], 1.16 from Waghmare and Rathod [20], and 1.14 from Prajapat et al [21]. They explained that a higher temperature could reduce the viscosity of the reaction mixture that would enhance the interactions between the enzyme and the substrate.…”

Section: Effect Of Temperature On the Rate Constantmentioning

confidence: 99%

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Kinetics and Thermodynamics Study of Ultrasound-Assisted Depolymerization of k-Carrageenan in Acidic Solution

Ratnawati

Indriyani

2020

Bull. Chem. React. Eng. Catal.

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K-carrageenan is a natural polymer with high molecular weight ranging from 100 to 1000 kDa. The oligocarrageenan with low molecular weight is widely used in biomedical application. The aim of this work was to depolymerize k-carrageenan in an acidic solution with the assistance of ultrasound irradiation. The ultrasonication was conducted at various pH (3 and 6), temperatures (30-60 °C), and depolymerization time (0-24 minutes). The results show that the depolymerization reaction follows pseudo-first-order kinetic model with reaction rate constant of 1.856×10-7 to 2.138×10-6 s-1. The reaction rate constant increases at higher temperature and lower pH. The Q10-temperature coefficients of the depolymerization are 1.25 and 1.51 for pH 6 and 3, respectively. The enthalpy of activation (ΔH‡) and the Gibbs energy of activation (ΔG‡) are positive, while the entropy of activation (ΔS‡) is negative, indicating that the activation step of the ultrasound-assisted depolymerization of k-carrageenan is endothermic, non-spontaneous, and the molecules at the transition state is more ordered than at the ground state. The ΔH‡ and the ΔS‡ are not affected by temperature, while the ΔG‡ is a weak function of temperature. The ΔH‡ and ΔS‡ become smaller at higher pH, while the ΔG‡ increases with the increase of pH. The kinetics and thermodynamics analysis show that the ultrasound-assisted depolymerization of k-carrageenan in acidic solution is possibly through three mechanisms, i.e. bond cleavage due to cavitational effect of microbubbles, hydroxyl radical and hydrogen peroxide, as well as proton. Copyright © 2020 BCREC Group. All rights reserved

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Section: Effect Of Temperature On the Rate Constantsupporting

confidence: 80%

Section: Thermodynamics Parametersmentioning

confidence: 99%

Section: Effect Of Temperature On the Rate Constantmentioning

confidence: 99%

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Kinetics and Thermodynamics Study of Ultrasound-Assisted Depolymerization of k-Carrageenan in Acidic Solution

Ratnawati

Indriyani

2020

Bull. Chem. React. Eng. Catal.

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“…This inhibition can be alleviated by adding β-glucosidase to cellulases, by converting the cellobiose to glucose. 13 Previous studies have examined the enzymatic hydrolysis of starch material using α-amylase and amyloglucosidase, [14][15][16][17][18] but the comparison between addition of these enzymes separately or in combination as hydrolyzing agents for algal starch has not been studied yet. The enzymatic hydrolysis of cellulosic material has been extensively investigated, [19][20][21][22][23] but there has been no attempt to describe the role of β-glucosidase in the hydrolysis of algal cellulose to glucose.…”

Section: Enzymatic Hydrolysis Of Algaementioning

confidence: 99%

Synergism of cellulases and amylolytic enzymes in the hydrolysis of microalgal carbohydrates

Shokrkar

Ebrahimi

2018

Biofuels Bioprod Bioref

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This study aimed to evaluate the synergism of cellulases and amylolytic enzymes in the hydrolysis of microalgal carbohydrates for bioethanol production. The effect of β‐glucosidase on the hydrolysis of algal cellulose, and the comparison between the effect of the addition of α‐amylase and amyloglucosidase separately or together on the hydrolysis of algal starch, have not been described previously. Results showed that β‐glucosidases promoted the enzymatic hydrolysis of algal cellulose as a result of the increase in the glucose production rate and the decrease in the inhibition by cellobiose. It was also beneficial to carry out the hydrolysis of algal starch using the mixture of α‐amylase and amyloglucosidase. The results obtained revealed that, in enzymatic hydrolysis experiments, simultaneous treatment with Celluclast 1.5 L, β‐glucosidase, α‐amylase, and amyloglucosidase was a promising strategy to reduce the hydrolysis time required to achieve a higher yield of glucose. Subsequently, fermentation of enzymatic hydrolysates of microalgae using Saccharomyces cerevisiae showed a yield of 0.126 g ethanol / g dried algae. © 2018 Society of Chemical Industry and John Wiley & Sons, Ltd

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“…Potato was also modified by using ultrasound treatment [218,219,220]. Basically 156 ultrasound is a sound waves having a frequency which beyond human hearing capability [221].…”

Section: Sweet Potatomentioning

confidence: 99%

Application of Starch and Starch-Based Products in Food Industry

Yazid

Abdullah

Muhammad

et al. 2018

JST

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Starch is an edible polymer derived from plant basis. It is commonly used in food industry as it offers good stabilising effect. Moreover, starch can be easily modified either physically or chemically making it a very versatile source. For instance, its capability to be easily modified and coming from low cost source making starch as one of the most important ingredient in food preparation. There are currently varieties of commercially modified starch available in Malaysian market. For example, potato, corn, wheat and tapioca starch are presently on the top list. However, there are also numbers of unexplored native starch for example from fruits processing waste. Besides, these fruit by-products are considered as underutilised source of starch. Although there are few existing reported studies on starch extracted from fruits seed and other waste products, more new sources are believed to be explored in future according to particular starchbased products industries and demands. Therefore, this review discusses current starch based-products developments and application of unconventional starch in food industry. Acetylationacetic anhydride [153] Esterification -Dodecenyl succinic anhydride [154] Maize Acetylated (Ac) [156] Cross-linked [157] Acha (Digitaria exilis) Cross-linked with citric acid [158] Banana (green/unripe) Hydrochloric acid [159] Mango kernel (Mangifera indica L.) Hydrochloric acid [160] Rice (Oryza sativa L.) Citric acid, lactic acid and acetic acid [161] Acetylationacetic anhydride [162, 163] Cross linkingcitric acid [166] Sago Acid hydrolysis and hydroxypropylation [167] Acetylationacetic anhydride [168] Esterification -Octenyl succinic anhydride (OSA) [169] Durian (Durio zibethinus) seed starch Acetic acid [170] Cross-linking [171] Avocado (Persea americana, Miller) Acetic acid [172] Cross-linking [173] Black eyed pea (Vigna unguiculata) Acid hydrolysis -Concentrated hydrochloric acid (36% by weight) [174] Carioca beans (Phaseolus vulgaris L.; cv. Pérola)

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Ultrasound assisted enzymatic hydrolysis of starch catalyzed by glucoamylase: Investigation on starch properties and degradation kinetics

Cited by 113 publications

References 41 publications

Kinetics and Thermodynamics Study of Ultrasound-Assisted Depolymerization of k-Carrageenan in Acidic Solution

Kinetics and Thermodynamics Study of Ultrasound-Assisted Depolymerization of k-Carrageenan in Acidic Solution

Synergism of cellulases and amylolytic enzymes in the hydrolysis of microalgal carbohydrates

Application of Starch and Starch-Based Products in Food Industry

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