Volume 13, Issue 56 (2015)
FSCT 2015, 13(56): 57-68 |
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Bayat H, Tabataba i Yazdi F, Mortazavi S A. Evalution Effect of ultrasound intensity and timing on the activity of the alpha amylase produced by Aspergillus oryzae PTCC 5164 with different combinations of wheat and barley on solid state fermentation. FSCT 2015; 13 (56) :57-68
URL: http://fsct.modares.ac.ir/article-7-2747-en.html
URL: http://fsct.modares.ac.ir/article-7-2747-en.html
Abstract: (7608 Views)
In this study to determine the effect of sonication time and intensity on the activity of the alpha-amylase, Aspergillus Oryzae PTCC 5164 as a Producer of enzyme was used in the solid staste fermentation system. A combination of wheat and barley (0:100, 50:50, 100:0) as a substrate, Ultrasound with the intensity treatment (35, 5/67 and 100%) and 5, 10 and 15 minutes were used. Statistical analysis with software Design Expert 6.0.2 showed that the effect of ultrasound on enzyme produced in culture platform is different. Alpha-amylase production with barley as the substrate had more resistant during the sonication. Also by increasing the time and intensity of sonication, negative effects of cavition became more apparent and enzyme activity decreased. Diminishing activity of the alpha-amylase produced, depends on the duration and intensity of sonication and combination of solid culture. Probably the π0 → π* amide transitions and secondary structural components, especially b-sheet, of the enzyme was significantly influenced by ultrasound.
Received: 2015/04/16 | Accepted: 2015/09/18 | Published: 2016/09/22
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