EventsThe 13th International Electronic Conference on Synthetic Organic Chemistry
Event submissions
Published
with-doi10.3390/ecsoc-13-00159
This submission belongs to the session e. Symposium on Microwave Assisted Synthesis of the event The 13th International Electronic Conference on Synthetic Organic Chemistry
Published date
31 Oct, 2009
Citation
Anna Osowiec, Magdalena Marciniak, Marcin Lukasiewicz, Microwave-assisted enzymatic hydrolysis of starch, in Proceedings of The 13th International Electronic Conference on Synthetic Organic Chemistry, 1 November–30 November 2009, MDPI: Basel, Switzerland, doi: 10.3390/ecsoc-13-00159
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Microwave-assisted enzymatic hydrolysis of starch

Anna Osowiec 1
Magdalena Marciniak 1
Marcin Lukasiewicz 1
1. Department of Food Technology, University of Agricultural, ul. Balicka 122 PL-30-149 Krakow, Poland
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
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