Influence of microwave radiation on free Candida antarctica lipase B activity and stability

The influence of microwave heating on free Candida antarctica lipase B activity and stability was studied over the temperature range from 40 to 110 degrees C. Concerning the lipase activity, identical initial rate and conversion yield were obtained under microwave radiation and classical thermal hea...

Full description

Saved in:
Bibliographic Details
Published in:Organic & biomolecular chemistry 2006-01, Vol.4 (19), p.3703-3707
Main Authors: Réjasse, Barbara, Besson, Thierry, BessonEn, Thierry, Legoy, Marie-Dominique, Lamare, Sylvain
Format: Article
Language:English
Subjects:
Butanols - metabolism
Candida - enzymology
Candida - radiation effects
Enzyme Stability - radiation effects
Fungal Proteins
Kinetics
Lipase - metabolism
Microwaves
Temperature
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The influence of microwave heating on free Candida antarctica lipase B activity and stability was studied over the temperature range from 40 to 110 degrees C. Concerning the lipase activity, identical initial rate and conversion yield were obtained under microwave radiation and classical thermal heating for the alcoholysis between ethyl butyrate and butanol in a solvent-free system. On the other hand, the kinetics of the free lipase inactivation in butanol appears to be influenced by the heating mode. The Arrhenius plot obtained under classical heating was linear over all the temperature range studied whereas a biphasic Arrhenius plot was obtained under microwaves. The non-classical effect of the microwave heating on the initial rate of the enzymatic inactivation was thus dependent on the temperature of incubation.
ISSN:1477-0520
1477-0539
DOI:10.1039/b610265d