Microwave Materials Processing in Solid Media

Horikoshi, Satoshi; Schiffmann, Robert F.; Fukushima, Jun; Serpone, Nick

doi:10.1007/978-981-10-6466-1_8

Cited by 1 publication

(1 citation statement)

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“…Evidently, the microwave power level influences the papain’s activity and, not to be precluded, by the instantaneous electric field and magnetic field enhancement under microwave pulsed irradiation. In the second instance, microwave heating occurred first in the inner core of the beef samples, and to the extent that the surface temperature was that of the surrounding atmosphere, thus cooler than within the inner core, a temperature gradient was established under microwave heating 9 . Consequently, some of the moisture contained within the bulk moved to the surface, thus causing the enzymatic hydrolysis reaction to occur mostly at the specimens’ surface, as the extent of diffusion of the papain enzyme into the beef was limited.…”

Section: Resultsmentioning

confidence: 99%

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

Horikoshi

Nakamura

Yashiro

et al. 2019

Sci Rep

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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.

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Section: Resultsmentioning

confidence: 99%