THE EFFECTS OF A COMBINATION OF ULTRASOUND AND HEAT ON THE ACTIVITY OF GERMINATED BARLEY ALPHA-AMYLASE

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YALDAGARD M.; MORTAZAVI S.A.; TABATABAEI FARIDEH

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Journal: Iranian Journal of Biosystems Engineering Year:2008 | Volume:39 | Issue:1 Page(s): 43-50

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Title

THE EFFECTS OF A COMBINATION OF ULTRASOUND AND HEAT ON THE ACTIVITY OF GERMINATED BARLEY ALPHA-AMYLASE

Author(s)

YALDAGARD M. | MORTAZAVI S.A. | TABATABAEI FARIDEH | Issue Writer Certificate

Keywords

ULTRASOUNDQ1

ALPHA-AMYLASE ACTIVITYQ3

GERMINATED BARLEYQ3

TAGUCHI METHODQ3

Abstract

Alpha amylase is an important enzyme found in barley grain which is activated during grain malting stages. This enzyme, because of its 'Stability against heat and its specific ability in liquefying starch and transformation of starch into its simple sugars is wary important in industry & medicine. Different methods including addition of growth hormones and/or genetic alteration have been reported to increase the activity of this enzyme during seed germination stages. In this study, the effect of ULTRASOUND as an emerging technology was investigated on the activity of this post germination of the grain produced enzyme. All experiments were conducted at 20 KHz on the ultrasonic generator by considering the three effective factors of temperature (30, 50 and 70°C), ultrasonic intensities of 20, 60 and 100% setting from nominal power of the device (460W and °C ) in different time intervals (5, 10 and 15 min). Fuwa method assay based on the decreased staining value of blue starch-iodine complexes was employed for determining an activity. The results of the assays were analyzed through Qualitek4 software using the TAGUCHI METHOD to evaluate a factor's effects on enzyme activity. The results of the assays revealed that the activity of this enzyme from GERMINATED BARLEY was reduced following thermosonic treatment, and as compared with the blank.

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APA: Copy

YALDAGARD, M., MORTAZAVI, S.A., & TABATABAEI, FARIDEH. (2008). THE EFFECTS OF A COMBINATION OF ULTRASOUND AND HEAT ON THE ACTIVITY OF GERMINATED BARLEY ALPHA-AMYLASE. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 39(1), 43-50. SID. https://sid.ir/paper/144494/en

Vancouver: Copy

YALDAGARD M., MORTAZAVI S.A., TABATABAEI FARIDEH. THE EFFECTS OF A COMBINATION OF ULTRASOUND AND HEAT ON THE ACTIVITY OF GERMINATED BARLEY ALPHA-AMYLASE. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2008;39(1):43-50. Available from: https://sid.ir/paper/144494/en

IEEE: Copy

M. YALDAGARD, S.A. MORTAZAVI, and FARIDEH TABATABAEI, “THE EFFECTS OF A COMBINATION OF ULTRASOUND AND HEAT ON THE ACTIVITY OF GERMINATED BARLEY ALPHA-AMYLASE,” IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 39, no. 1, pp. 43–50, 2008, [Online]. Available: https://sid.ir/paper/144494/en

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