Year: 2025
Type: article
Abstract: The use of $$\alpha$$ α -amylase in the food, feed, and industrial sectors is constantly increasing, especially in the context of sustainable development. Modeling starch hydrolysis by commercial $$\alpha$$ α -amylase with enzyme deactivation was performed for initial concentration of $${20\%}$$ 20 % , $${30\%}$$ 30 % and $${40\%}$$ 40 % at 333 K. However, earlier in this study, need to determine the parameters of the starch hydrolysis process using commercial $$\alpha$$ α -amylase from Bacillus spp. The analysis focused on determining the deactivation energy $${E_{{\text{d}}}}$$ E d in starch hydrolysis while simultaneously deactivating commercial $$\alpha$$ α -amylases from Bacillus subtillis and Bacillus licheniformis. The mathematical model applied assumes that the changes in starch concentrations and the deactivation of commercially bacterial $$\alpha$$ α -amylase are first-order reactions with respect to enzyme concentration. The calculated activation energies $${E_{{\text{a}}}}$$ E a ranged from $${22.08 \pm 6.96}$$ 22.08 ± 6.96 kJ $$\text {mol}^{-1}$$ mol - 1 to $${70.35 \pm 15.24}$$ 70.35 ± 15.24 kJ $$\text {mol}^{-1}$$ mol - 1 , and the deactivation energies $${E_{{\text{d}}}}$$ E d ranged from $${21.30 \pm 1.05}$$ 21.30 ± 1.05 kJ $$\text {mol}^{-1}$$ mol - 1 to $${163.66 \pm 6.57}$$ 163.66 ± 6.57 kJ $$\text {mol}^{-1}$$ mol - 1 . The results obtained in this study were used to model the conversion of starch hydrolysis by commercial $$\alpha$$ α -amylase from Bacillus spp. Additionally, the obtained $${E_{\text{a}}}$$ E a and $${E_{\text{d}}}$$ E d values from the activity versus temperature were compared to the $${E_{{{\text{a}}}}}$$ E a and $${E_{{{\text{d}}}}}$$ E d values obtained using the Arrhenius methods. The obtained activation energies $${E_{{{\text{a}}}}}$$ E a and deactivation energies $${E_{{{\text{d}}}}}$$ E d allow to modeling hydrolysis of starch by $$\alpha$$ α -amylase from Bacillus spp. Presented modeling of starch hydrolysis with commercial $$\alpha$$ α -amylase deactivation is essential to optimize the use of commercial $$\alpha$$ α -amylase, improve process efficiency and minimize costs in large-scale applications.
Authors: Justyna Miłek, Anna Ciaciuch
Institution: Bydgoszcz University of Science and Technology
Language: English
Subfield: Biotechnology
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $3,790
OpenAlex ID: W4414987307