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Microwave-assisted enzymatic hydrolysis of starch
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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