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Different effects of microwave energy and conventional heat on the activity of a thermophilic ß‐galactosidase from Bacillus acidocaldarius
Author(s) -
La Cara Francesco,
Scarffi Maria Rosaria,
D'Auria Sabato,
Massa Rita,
d'Ambrosio Guglielmo,
Franceschetti Giorgio,
Rossi Mosè,
De Rosa Mario
Publication year - 1999
Publication title -
bioelectromagnetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.435
H-Index - 81
eISSN - 1521-186X
pISSN - 0197-8462
DOI - 10.1002/(sici)1521-186x(1999)20:3<172::aid-bem3>3.0.co;2-h
Subject(s) - microwave , chemistry , bioelectromagnetics , enzyme assay , enzyme , analytical chemistry (journal) , microwave irradiation , chromatography , biochemistry , physics , quantum mechanics , magnetic field , catalysis
The effect of microwave (f = 10.4 GHz) irradiation on a thermostable enzyme was experimentally tested, showing that irreversible inactivation is obtained. Enzymatic solutions (500 μl, with concentrations between 10–100 μg/ml) were exposed at 70 °C, at SAR levels of 1.1 and 1.7 W/g for 15, 30, 45, or 60 min, and their activity was compared to that of a sample heated in a water bath at the same temperature. The residual activity of the exposed samples depends on enzyme concentration, microwave power level, and exposure time; activity was reduced to 10% in 10 μg/ml solutions treated at 1.7 W/g for 60 min. Microwave effects disappeared at concentrations above 50 μg/ml. These results were not found following water bath heating at the same temperature and durations. Bioelectromagnetics 20:172–176, 1999. © 1999 Wiley‐Liss, Inc.