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April 16, 2026International Journal of Molecular SciencesOpen Access

Ultrasound-Assisted Optimization of the Activation and Inactivation of Thermostable α-Amylase

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Authors

ZAZahra AzzouzOKOurdia‐Nouara KernouNDNaima Djerroud-Mohellebi

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Overview

Investigates the effects of ultrasound on thermostable α-amylase activity, suggesting effective processing strategies in food production.

Key Points

  • The study aims to optimize the activity of thermostable α-amylase using ultrasound technology for food processing.
  • Quantified enzyme activity by measuring reducing sugars released from starch.
  • Employed a one-factor-at-a-time approach for initial evaluations.
  • Applied a Box–Behnken design to analyze combined factors affecting enzyme activity.
  • Assessed the impact of ultrasonic amplitude, treatment duration, temperature, and calcium concentration.
  • Initial enzyme activity was 46.27 ± 3.63 U/mL under standard conditions.
  • Moderate ultrasonic amplitudes enhanced enzyme activity.
  • Prolonged exposure and higher temperatures led to enzyme inactivation.
  • Optimal inactivation conditions resulted in 66.3% enzyme inactivation.

Cite This Study

Azzouz et al. (2026) studied this question.

synapsesocial.com/papers/69e07cc02f7e8953b7cbde4fhttps://doi.org/10.3390/ijms27083503
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