Intensifying Starch Enzymatic Hydrolysis Using Wave Resonance Effects

S. R. Ganiev; Ганиев С. Р.; V. P. Kasilov; Касилов В. П.; O. N. Kislogubova; Кислогубова О. Н.; O. A. Butikova; Бутикова О. А.; N. E. Kochkina; Кочкина Н. Е.

doi:10.31857/S0235711923010054

Intensifying Starch Enzymatic Hydrolysis Using Wave Resonance Effects

Authors: Ganiev S.R.¹, Kasilov V.P.¹, Kislogubova O.N.¹, Butikova O.A.¹, Kochkina N.E.¹^,2
Affiliations:
1. Mechanical Engineering Research Institute of the Russian Academy of Sciences, 101990, Moscow, Russia
2. Krestov Institute of Solution Chemistry, Russian Academy of Sciences, 153045, Ivanovo, Russia
Issue: No 1 (2023)
Pages: 68-74
Section: НОВЫЕ ТЕХНОЛОГИИ В МАШИНОСТРОЕНИИ
URL: https://ruspoj.com/0235-7119/article/view/675680
DOI: https://doi.org/10.31857/S0235711923010054
EDN: https://elibrary.ru/ASPWIU
ID: 675680

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Abstract

For the first time, it has been shown that the enzymatic hydrolysis of corn and potato starch affected by β-amylase can be intensified using wave resonant effects. It has been established that the concentration of sugary substances formed resulting from the fermentation of corn starch, after two hours of resonant wave treatment is 3.5 times higher than it is in the case of the traditional stirring mode. In addition, the wave treatment technique provides an increase in the yield of sugars in the course of the enzymatic processing of potato starch. The obtained results represent a basis for the development of highly efficient resource-saving wave technologies for the production of sugary substances and porous starches by means of enzymatic hydrolysis.

Keywords

wave treatment, corn and potato starch, β-amylase, enzymatic hydrolysis

References

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