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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.
Wang et al. (Tue,) studied this question.