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This paper examines the effects that electromagnetic fields from microwave radiation have in enzymatic reactions. Hydrolysis of proteins in beef ( in vivo  case) and casein ( in vitro  case) by the  papain  enzyme, a major industrial enzyme, is used herein as a model reaction to assess, under highly controlled conditions, the various parameters of microwave radiation (electric field, magnetic field, pulsed microwave irradiation, continuous microwave irradiation) as they might influence these  in vivo  and  in vitro  enzymatic reactions. The effect(s) of the microwaves’ electromagnetic fields was clearly evidenced in the  in vivo  case, contrary to the  in vitro  case where no such effect was observed, likely due to the nature of the hydrolysis reaction and to the autolysis (self-digestion) of the papain enzyme. Additionally, the effect of pulsed  versus  continuous microwave irradiation was further assessed by examining the  catalase -assisted decomposition of hydrogen peroxide.

Probing the effect(s) of the microwaves’ electromagnetic fields in enzymatic reactions