Impact of microwave irradiation on enzymatic activity at constant bulk temperature is enzyme-dependent

被引：12

作者：

Mazinani, Sina Atrin ^{[1
]}

Yan, Hongbin ^{[1
]}

机构：

[1] Brock Univ, Dept Chem, 500 Glenridge Ave, St Catharines, ON L2S 3A1, Canada

来源：

TETRAHEDRON LETTERS | 2016年 / 57卷 / 14期

关键词：

Microwave; Amylase; Phosphatase; Trypsin; Enzyme activity; ORGANIC-SYNTHESIS;

D O I：

10.1016/j.tetlet.2016.02.104

中图分类号：

O62 [有机化学];

学科分类号：

070303 ; 081704 ;

摘要：

Microwave heating has been shown to be an effective method in promoting certain chemical reactions. We previously showed that exposure of trypsin from porcine pancreas and its substrate to low power microwave, while the bulk temperature is kept constant, leads to significant increases of the activity of trypsin. We report here that acceleration of enzymatic reactions by microwave at constant bulk temperature is enzyme-dependent. In this regard, the enzymatic activity of alpha-amylase and alkaline phosphatase towards the hydrolysis of starch and 4-nitrophenyl phosphate is not affected by exposure to microwave (10W), while the reaction temperature is maintained unchanged. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：1589 / 1591

页数：3

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