Investigation of the Effects of Ultrasound on Extraction of a-Amylase from the Flour of Malted Barley

摘要

The use of ultrasound-assisted extraction (UAE) to improve the efficiency of the conventional extraction technique with the aim of extracting α-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 α-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℃ and an amplitude setting of 25%.