Ultrasound-Assisted Optimization of the Activation and Inactivation of Thermostable α-Amylase
= 0.94). Optimal inactivation conditions were identified at 60% amplitude, 9 min treatment, 85 °C, and 9 ppm calcium, resulting in 66.3% enzyme inactivation. These findings support the use of ultrasound-assisted processing as a controllable strategy to regulate thermostable α-amylase activity in industrial enzyme applications.
Authors
- Samir Hadjal (ORCID: https://orcid.org/0000-0002-2758-9105)
- Ourdia‐Nouara Kernou (ORCID: https://orcid.org/0000-0003-0767-1491)
- Azzeddine Bettache (ORCID: https://orcid.org/0000-0003-4813-1387)
- Nawel Boucherba (ORCID: https://orcid.org/0000-0002-7273-1019)
- Zahra Azzouz (ORCID: https://orcid.org/0000-0001-5524-238X)
- Naima Djerroud-Mohellebi
- P Mendonça Rijo
- Festus Ogungbemiro
- Zahir Amghar (ORCID: https://orcid.org/0009-0004-3318-4456)
- Nassima Kichi
Institutions
- University of Lisbon (PT)
- University of Sciences and Technology Houari Boumediene (DZ)
- University of Béjaïa (DZ)
- Centre de Recherche en Technologies Agro-Alimentaires
- Universidade Lusófona (PT)
Publication Details
- Journal
- International Journal of Molecular Sciences
- Published
- 2026-04-14
- DOI
- https://doi.org/10.3390/ijms27083503
- Primary Topic
- Microbial Inactivation Methods
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Fundação para a Ciência e a Tecnologia