Effect of ultrasonic treatment on enzyme activity of liquid α-amylase

The enzyme activity of liquid α-amylase treated by ultrasonic is discussed by using iodine and starch chromatometry. The effects of ultrasonic power, ultrasonic time, pH value of enzyme solution, standing time by ultrasonic treatment, temperature on enzyme activity of liquid α-amylase are studied, and the optimum technological conditions for liquid α-amylase are determined. Then pure cotton indigo jeans are desized under the optimum technological conditions. The results show that the proper ultrasonic treatment could enhance the enzyme activity of liquid α-amylase. The ultrasonic wave on the enzyme desizing of jeans can increase about 10.2% desizing percentage than enzyme desizing.