بررسي اثر تواما امواج فراصوت و دما بر ميزان فعاليت آنزيم آلفا آميلاز جو جوانه زده

The Effects of a Combination of Ultrasound and Heat on the Activity of Germinated Barley Alpha-amylase

Alpha amylase is an important enzyme found in barley grain which is activated during grain malting stages. This enzyme, because of its stability against heat and its specific ability in liquifying starch andtransformation of starch into its simple sugars is very important in industry & medicine. Different methods including addition of growth hormones and/or genetic alteration have been reported to increase the activity of this enzyme during seedgermination stages. In this study, the effect of ultrasound as an emerging technology wasinvestigated on the activity of this post germination of the grain produced enzyme. All experiments were conducted at 20 KHzon the ultrasonic generator by considering the three effective factors of temperature (30, 50 and 70ʹC), ultrasonic intensities of 20, 60 and 100% setting from nominal power of the device (460W andʹC» in different time intervals (5, I0 and 15 min). Fuwa method assay based on the decreased staining value of blue starch-iodine complexes was employed for determining an activity. The results of the assays were analyzed through Qualitek4 software using the Taguchi method to evaluate a factorʹs effects on enzyme activity. The results of the assays revealed that the activity of this enzyme from germinated barley was reduced following therrnosonic treatment, and as compared with the blank.