Title : ( Investigation of the Effects of Ultrasound on Extraction of alpha-Amylase from the Flour of Malted Barley )
Authors: Maryam Yaldagard , Sayed Ali Mortazavi , Seyed Mahmoud Mousavi , Farideh Tabatabaei yazdi ,
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Abstract
The use of ultrasound-assisted extraction (UAE) to improve the efficiency of the conventional extraction technique with the aim of extracting alpha-amylase from the flour of malted barley using sodium phosphate buffer with a pH of 8 as a solvent was investigated. The effects of different extraction parameters (i.e., temperature, ultrasonic power, and irradiation time at 20 kHz in pulse mode) on the yield of alpha-amylase were determined. The results show that the efficiency of UAE increased with increasing temperature, ultrasonic power, and irradiation time. A maximum yield of 28.7% was obtained using ultrasonication for 20 min at 30°C and an amplitude setting of 25%. Keywords: alpha-Amylase activity, Malted barley, Taguchi technique, Ultrasound-assisted extraction.
Keywords
, Investigation of the Effects of Ultrasound on Extraction of alpha, Amylase from the Flour of Malted Barley
@article{paperid:1011446,
author = {Yaldagard, Maryam and Mortazavi, Sayed Ali and Mousavi, Seyed Mahmoud and Tabatabaei Yazdi, Farideh},
title = {Investigation of the Effects of Ultrasound on Extraction of alpha-Amylase from the Flour of Malted Barley},
journal = {Journal of the ASBC-American Society of Brewing Chemists},
year = {2009},
volume = {67},
number = {3},
month = {September},
issn = {0361-0470},
pages = {141--145},
numpages = {4},
keywords = {Investigation of the Effects of Ultrasound on Extraction of alpha-Amylase from the Flour of Malted Barley},
}
%0 Journal Article
%T Investigation of the Effects of Ultrasound on Extraction of alpha-Amylase from the Flour of Malted Barley
%A Yaldagard, Maryam
%A Mortazavi, Sayed Ali
%A Mousavi, Seyed Mahmoud
%A Tabatabaei Yazdi, Farideh
%J Journal of the ASBC-American Society of Brewing Chemists
%@ 0361-0470
%D 2009
