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Microwave-assisted enzymatic hydrolysis of starch
Published:
31 October 2009
by MDPI
in The 13th International Electronic Conference on Synthetic Organic Chemistry
session Symposium on Microwave Assisted Synthesis
Abstract: Enzymatic hydrolysis of potato starch by γ-amylase was investigated to reveal the potential coupling mechanism of MIECC. The MIECC effect on increasing initial reaction rate ~2.5 times was observed in case of low viscous reaction system i.e. low substrate concentration. Up to now amylases were known as microwave sensitive enzymes, that are strongly deactivated when placed in microwave filed. Conducted experiments testifies on γ-amylase specific activation done by microwaves.
Keywords: enzym, hydrolysis, microwave, starch
