Abstract
In the present study, the ultrasonication method was used to investigate the effect of ultrasonic energy on the hydrolysis of corn, rice, and wheat starch by using the alpha-amylase enzymes produced by Bacillus species and Bacillus licheniformis. The effects of sonifier operation variables such as duty cycle and acoustic power rate on the stability of alpha-amylase enzymes and hydrolysis degrees of three types of starches were investigated at a temperature of 40°C and pH 6.5. To determine the effect of temperature with sonication on the hydrolysis process, wheat starch hydrolysis experiments were also carried out at a temperature of 50°C. Then, the relation between duty cycle and enzyme stability during hydrolysis for each enzyme at 50°C was expressed by a zero-order inactivation model.
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