The influence of wave effects on the activity of amylases of microbial origin

Keywords: enzyme preparations, microbial amylases, activation of enzymes, treatment with visible light

Abstract

The article is devoted to the study of the influence of wave, first of all, optical effects on enzyme preparations used in food production, in order to increase the activity of target enzymes. Information is given on the possibility of changing of characteristics of objects of different nature, of increasing the hydrolytic, in particular, amylolytic activity of enzymes of microbial origin using such treatment methods. The results of studying of the effect of treatment with light with wavelengths from the range 364 - 980 nm of the enzyme preparation Amylorizin P10x on its amylolytic ability are considered; the direction and intensity of the influence of such processing was evaluated by comparing the amount of starch hydrolyzed in the experimental and control variants. It was shown that photo processing under experimental conditions allowed to increase the amount of hydrolyzed starch by 20–70% compared with the control, depending on the wavelength of light used for processing. In this way, it is advisable to continue research in order to clarify the parameters of the light treatment, providing a significant technological and / or economic effect.

Author Biography

Dmitriy V. Karpenko, Moscow State University of Food Production

 Doctor of Technical Sciences, assistant professor, professor of the department "Fermentation technologies and winemaking"

Federal State Budgetary Educational Institution of Higher Education "Moscow State University of Food Production", Moscow, Russian Federation

Published
31-03-2019
How to Cite
Karpenko, D. V., & Shalaginov, K. V. (2019). The influence of wave effects on the activity of amylases of microbial origin. Health, Food & Biotechnology, 1(1). https://doi.org/10.36107/hfb.2019.i1.s49