Investigation of the potential mechanisms of α-amylase and glucoamylase through ultrasound intensification

Abstract

The aim of this study is to enhance the efficiency of enzymes, reduce operational costs, and increase production output. Experimental research shows that ultrasound positively impacted the activity of α-amylase and glucoamylase, with the peak α-amylase activity observed at 30 W for 5 min and the highest glucoamylase activity at 60 W for 3 min. Ultrasonication extended the optimal temperature of both enzymes, but had no effect on the optimal pH. According to the kinetic experiments, ultrasonic treatment could improve the catalytic efficiency of α-amylase and glucoamylase. Furthermore, the SDS-PAGE results revealed that ultrasound treatment did not alter the molecular weights of the enzymes and their primary structures; The circular dichroism and fluorescence spectroscopy analysis indicated the secondary structural components, especially the α-sheet and the tryptophan fluorescence intensity, were notably affected by ultrasound. The changes in the secondary and tertiary structure of α-amylase and glucoamylase suggest that ultrasonic treatment may enhance their activities. Our findings provide a theoretical basis for the efficient utilization of α-amylase and glucoamylase through understanding the enzyme structure changes after ultrasound.