The starch hydrolysis by α-amylase Bacillus spp.: an estimation of the optimum temperatures, the activation and deactivation energies

Abstract

AbstractAmylases have potential application, inter alia, in processes with starch hydrolysis. The present paper reports the estimation of the optimum temperatures, the activation and deactivation energies of starch hydrolysis by $${\alpha }$$ α -amylase Bacillus spp. The literature activity of $${\alpha }$$ α -amylase Bacillus spp. versus temperature curves was analyzed. The mathematical model presented the activity of $${\alpha }$$ α -amylase Bacillus spp. and the starch hydrolysis. Both the starch hydrolysis and the deactivation process of $${\alpha }$$ α -amylase were analyzed by the first-order equations according to the enzyme concentration. Determined optimum temperatures $${T}_\textrm{opt}$$ T opt were in the range from $$323.67 \pm 1.48$$ 323.67 ± 1.48  K to $$354.00 \pm 2.27$$ 354.00 ± 2.27  K, activation energies $$E_\textrm{r}$$ E r were in the range from $$18.01 \pm 7.22$$ 18.01 ± 7.22  kJ mol-1 to $$102.85 \pm 20.53$$ 102.85 ± 20.53  kJ mol-1, and the values of deactivation energies $$E_\textrm{d}$$ E d were in the range from $$79.76 \pm 8.77$$ 79.76 ± 8.77  kJ mol-1 to $$162.85 \pm 32.23$$ 162.85 ± 32.23  kJ mol-1. The present study is related to the starch hydrolysis by $${\alpha }$$ α -amylase Bacillus spp. The obtained results might find application in the industry hydrolysis of starch.