The Influence of Wave Effects on the Activity of Amylases of Microbial Origin
https://doi.org/10.36107/hfb.2019.il.s49
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.
About the Authors
D. V. Karpenko
Moscow University of Food Production
Russian Federation
Russian Federation
Dmitriy V. Karpenko
11 Volokolamskoe highway, Moscow, 125080
K. V. Shalaginov
Moscow University of Food Production
Russian Federation
Russian Federation
Kirill V. Shalaginov
11 Volokolamskoe highway, Moscow, 125080
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Review
For citations:
Karpenko D.V., Shalaginov K.V. The Influence of Wave Effects on the Activity of Amylases of Microbial Origin. Health, Food & Biotechnology. 2019;1(1):83-91. (In Russ.) https://doi.org/10.36107/hfb.2019.il.s49
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