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 SYSTEM

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BAYAT H.; TABATABAI YAZDI F.; MORTAZAVI S.A.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:56 Page(s): 57-68

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Title

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 SYSTEM

Author(s)

BAYAT H. | TABATABAI YAZDI F. | MORTAZAVI S.A. | Issue Writer Certificate

Keywords

ULTRASOUNDQ2

ALPHA AMYLASEQ2

ASPERGILLUS ORYZAEQ2

ENZYME ACTIVITYQ3

Abstract

In this study to determine the effect of sonication time and intensity on the activity of the alphaamylase, 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 p0®p* amide transitions and secondary structural components, especially b-sheet, of the enzyme was significantly influenced by ULTRASOUND.

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APA: Copy

BAYAT, H., TABATABAI YAZDI, F., & MORTAZAVI, S.A.. (2016). 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 SYSTEM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(56), 57-68. SID. https://sid.ir/paper/71841/en

Vancouver: Copy

BAYAT H., TABATABAI 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 SYSTEM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(56):57-68. Available from: https://sid.ir/paper/71841/en

IEEE: Copy

H. BAYAT, F. TABATABAI YAZDI, and S.A. MORTAZAVI, “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 SYSTEM,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 56, pp. 57–68, 2016, [Online]. Available: https://sid.ir/paper/71841/en

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