Potato starch hydrolysis by α-amylase: effect of duration on the optimum temperature and deactivation energy

For sustainability reasons, starch hydrolysis by $$\alpha$$ -amylase is becoming increasingly important in various industries. This study focused on potato starch hydrolysis catalyzed by porcine pancreatic $$\alpha$$ -amylase. The effect of potato starch hydrolysis time—3 min, 5 min, 10 min, 15 min, 30 min and 60 min—on the $$\alpha$$ -amylase activity was examined. The optimum $$\alpha$$ -amylase temperatures $$T_{\text {opt}}$$ and deactivation energies $$E_{\text {d}}$$ were determined for various starch hydrolysis times and variable hydrolysis temperatures with simultaneous deactivation of $$\alpha$$ -amylase. The study revealed that the optimum temperatures $$T_{\text {opt}}$$ for $$\alpha$$ -amylase activity ranged from $${313.88 \pm 0.75}$$ to $${326.22 \pm 0.79}$$ K. Additionally, the average activation energy E and deactivation energy $$E_{\text {d}}$$ were calculated as $${66.05 \pm 14.17}$$ kJ mol $$^{-1}$$ and $${161.02 \pm 12.57}$$ kJ mol $$^{-1}$$ , respectively. These results allow for a better understanding of the effect of starch hydrolysis duration on $$\alpha$$ -amylase activity. These results have potential application in modeling and research in industrial processes such as starch saccharification. Furthermore, the findings may be useful in the development of pharmaceutical treatments for pancreatic cancer diagnosis.