The present report studied the role of ultrasound (US) energy in the amyloglucosidase-based starch hydrolysis using two complementary approaches: (i) in the activity of six commercially-available amyloglucosidases (using soluble starch as substrate), and (ii) in the hydrolysis of four pure starches from different botanical sources. This corresponds to the first systematic evaluation of the role of US in starch hydrolysis mediated by amyloglucosidase, being a consequence of our previous report that assessed the effect of US in the activity of alpha-amylase (LWT - Food Science and Technology 84 (2017) 674-685). Regarding amlyloglucosidases, three enzymes obtained from Aspergillus niger (AN1-AN3), and Spirizyme Achieve (SPA), Spirizyme Fuel (SPF) and Spirizyme Ultra (SPU) were submitted to a Box-Behnken experimental design in order to establish the optimum conditions for their maximum activity. In the presence of US, we found both inactivation and activation, ranging from -88% (AN3) to 699% (SPA). The US promoted the enzyme activity when combined with lower temperatures (40-60 °C), with a marked effect in Spirizyme enzymes. Based on the optimum conditions established by the experimental design, we also evaluated the role of US in the glucose yield resulting from the hydrolysis of pure starches (corn, rice, potato, wheat). In this case, US led to higher glucose yields in all conditions tested. The enhancement factors observed ranged from 1.2 (AN1, rice starch) to 65 (SPA, potato starch) times. We compared these findings with previous reports, which highlighted the role of US in intensifying amyloglucosidase-based saccharification in mild conditions, by simultaneously influencing both enzyme and substrate. Hence, US power has to be fine-tuned for each particular enzyme in order to maximize process intensification.

本报告使用两种补充方法研究了超声（US）能量在基于淀粉葡糖苷酶的淀粉水解中的作用：（i）六种市售淀粉葡糖苷酶的活性（使用可溶性淀粉作为底物），以及（ii）水解来自不同植物来源的四种纯淀粉。这对应于对US在淀粉葡糖苷酶介导的淀粉水解中作用的首次系统评价，这是我们先前评估US对α-淀粉酶活性影响的报告的结果（LWT-Food Science and Technology 84（2017） 674-685）。关于淀粉葡糖苷酶，从黑曲霉获得的三种酶（AN1-AN3）和Spirizyme Achieve（SPA），Spirizyme Fuel（SPF）和Spirizyme Ultra（SPU）被提交到Box-Behnken实验设计中，以便为其最大活性建立最佳条件。在存在美国的情况下，我们发现灭活和激活都在-88％（AN3）至699％（SPA）之间。当与较低的温度（40-60°C）结合使用时，美国促进了酶的活性，对螺旋藻酶具有明显的作用。根据实验设计确定的最佳条件，我们还评估了US在纯淀粉（玉米，大米，马铃薯，小麦）水解产生的葡萄糖产量中的作用。在这种情况下，US在所有测试条件下均导致更高的葡萄糖产量。观察到的增强因子的范围为1.2（AN1，大米淀粉）至65（SPA，马铃薯淀粉）倍。我们将这些发现与以前的报告进行了比较，这些报告突出了美国在温和条件下通过同时影响酶和底物在增强基于淀粉葡糖苷酶的糖化中的作用。因此，必须针对每种特定的酶微调美国的能力，以最大程度地提高工艺强度。