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

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

doi:10.1016/j.carbpol.2017.06.093

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

Carbohydr Polym. 2017 Nov 1:175:47-54. doi: 10.1016/j.carbpol.2017.06.093. Epub 2017 Jun 23.

Authors

Danli Wang¹, Xiaobin Ma², Lufeng Yan³, Thunthacha Chantapakul⁴, Wenjun Wang⁵, Tian Ding⁶, Xingqan Ye⁷, Donghong Liu⁸

Affiliations

¹ College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. Electronic address: danliwang@zju.edu.cn.
² College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. Electronic address: xbma@zju.edu.cn.
³ College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. Electronic address: 11513022@zju.edu.cn.
⁴ College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. Electronic address: thunthacha@erawanunion.com.
⁵ College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. Electronic address: wangwj@zju.edu.cn.
⁶ College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China. Electronic address: tding@zju.edu.cn.
⁷ College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China. Electronic address: psu@zju.edu.cn.
⁸ College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China. Electronic address: dhliu@zju.edu.cn.

PMID: 28917890
DOI: 10.1016/j.carbpol.2017.06.093

Abstract

The present work investigates the synergistic impact of glucoamylase and ultrasound on starch hydrolysis. The extent of starch hydrolysis at different reaction parameters (ultrasonic intensity, temperature, reaction time) was analyzed. The hydrolysis extent increased with the reaction time and reached a maximum value under ultrasonic intensity of 7.20W/mL at 10min. Ultrasound did not alter the optimum enzymatic temperature but speeded up the thermal inactivation of glucoamylase. The evaluation of enzymatic kinetics and starch degradation kinetics indicated a promotion of the reaction rate and enzyme-substrate affinity. According to the thermodynamic results, sonoenzymolysis reactions require less energy than enzymolysis reactions. The measurement of molecular weight, solubility, thermal properties, and structures of the substrates revealed that sonoenzymolysis reaction generated greater impacts on starch properties. The molecular weight and radii of gyration decreased by 80.19% and 90.05% respectively while the starch solubility improved by 136.50%.

Keywords: Enzymatic kinetics; degradation kinetics; glucoamylase; starch hydrolysis; ultrasound.

MeSH terms

Glucan 1,4-alpha-Glucosidase / metabolism*
Hydrolysis
Kinetics
Molecular Weight
Starch / metabolism*
Ultrasonics

Substances

Starch
Glucan 1,4-alpha-Glucosidase