REAL

Influence of the cellobiase enzyme activity by microwave radiation

Lakatos, Erika and Kovács, Attila and Kapcsándi, Viktória and Neményi, Miklós (2015) Influence of the cellobiase enzyme activity by microwave radiation. In: 2nd international conference on food and biosystems Engineering, 2015.05.28. - 2015.05.31., Mykonos, Görögország.

[img]
Preview
Text
Lakatos_full paper.pdf

Download (69kB) | Preview

Abstract

Our research aim was to enhance the activity of β-glucosidase enzyme in connection to the 2nd generation bio-ethanol production by using only physical methods. In order to study the non-thermal effect of microwave treatment samples were heated with the same parameters as microwave heating by conventional conductive method (hot plate) as standard. The enzyme activity changes were followed by the increased glucose concentration. Based on the results the produced glucose of the microwave treated solution was 26% higher than in the solution heated up on a hot-plate. After treatment in each case solution were supplemented into enzyme-substrate-buffer system. The treating only the buffer solution after treatment with the enzyme activity was an average 16% compared to the control sample. If the substrate (cellobiose) and buffer were treated together and after this treatment the enzyme was added to the solution. In this case there was not difference compared with the aforementioned measurements. In the next test series, the enzyme-buffer suspension was heated in a microwave and hot plate and then was added to the substrate. In this case, in the solution that was heated by microwave the enzyme activity was an average 18% higher that the hot plate heated solution. Hence, it can be concluded that microwave affected not only the buffer solution but the enzyme, too. Supplementary measurements were carried out in which the change of enzyme activity was investigated directly after treatment, and 48 and 96 hours later. Based on our results the microwave-treated enzyme can broken the cellobiose 20% more effectively 48 hours and 96 hours after treatment than in the hot-treated enzyme.

Item Type: Conference or Workshop Item (Lecture)
Subjects: S Agriculture / mezőgazdaság > S1 Agriculture (General) / mezőgazdaság általában
Depositing User: Dr. Erika Lakatos
Date Deposited: 28 Sep 2015 11:21
Last Modified: 04 Apr 2023 11:12
URI: http://real.mtak.hu/id/eprint/28623

Actions (login required)

Edit Item Edit Item