Nonthermal Effect of Microwave Irradiation in Nonaqueous Enzymatic Esterification

Wan, Hui-da; Sun, Shiyu; Hu, Xueyi; Xia, Yongmei

doi:10.1007/s12010-012-9539-5

Cited by 17 publications

(12 citation statements)

References 24 publications

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“…Apart from their effects on cell membranes, microwaves cause non-thermal acceleration of enzymatic reactions in microbial cells, such as non-aqueous esterification (formation of ester-type of chemical compounds without participation of water), and this effect is substrate concentration-dependent [28]. Moreover, microwaves can accelerate synthesis of glycopeptides in vitro (out of the living cells), which may occur in microbial cells, changing their functions [29].…”

Section: Possible Mechanisms Of Non-thermal Effects Of Microwaves On mentioning

confidence: 99%

The effects of microwave radiation on microbial cultures

Janković¹,

Milosev²,

Novaković³

2014

Hosp Pharm Int Multi J

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Microwaves are non-ionizing electromagnetic waves with frequencies between 0.3 and 300 GHz. Both humans and microorganisms living on the human body are exposed to significant doses of microwave radiation in everyday life. Whether and how microwave radiation could influence the viability and growth of microorganisms is the subject of this educational paper. Studies on the effects of microwaves on the growth of microbial cultures were searched for in biomedical journals indexed in MEDLINE from 1966 to 2012. The published studies showed that microwaves produce significant effects on the growth of microbial cultures, which vary from the killing of microorganisms to enhancement of their growth. The nature and extent of the effect depend on the frequency of microwaves and the total energy absorbed by the microorganisms. Low energy, low frequency microwaves enhance the growth of microorganisms, whereas high energy, high frequency microwaves destroy the microorganisms. However, neither the effects of a wide spectrum of frequencies nor the effects of a wide range of absorbed energies have been investigated. Considering the potentially deleterious influence of microwaves on the symbiotic balance between microorganisms and the human host, further research on the effects of the complete frequency and energy spectra of microwave radiation on the growth of microorganisms is necessary.

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Section: Possible Mechanisms Of Non-thermal Effects Of Microwaves On mentioning

confidence: 99%

The effects of microwave radiation on microbial cultures

Janković¹,

Milosev²,

Novaković³

2014

Hosp Pharm Int Multi J

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show abstract

“…Moreover, US cavitation can modify protein conformation and expose more enzyme binding sites, which could improve the hydrolysis rate of the protein. Similarly, MW radiation can also change the structure of the protein through the destruction of the protein organization and exposure of the enzyme binding sites at greater extent (Wan, Sun, Hu, & Xia, ). On the other hand, HT could bring the structural changes in protein and expose a greater number of internal enzyme sites.…”

Section: Introductionmentioning

confidence: 99%

“…On the other hand, HT could bring the structural changes in protein and expose a greater number of internal enzyme sites. As a resulting in considerably speeds up the enzymatic hydrolysis of proteins and the release of more lipids (Wan et al, ).…”

Section: Introductionmentioning

confidence: 99%

Impact of pretreatment‐assisted enzymatic extraction on recovery, physicochemical and rheological properties of oil from Labeo rohita head

Bruno

Kudre

Bhaskar

2019

J Food Process Engineering

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Effects of pretreatments, namely heating (HT), microwave (MW), and ultrasound (US) followed by the enzymatic extraction on extraction yield, fatty acid profile (FAP), oxidative stability, and rheological properties of oil from Labeo rohita head (LRH) were investigated. MW and US pretreatments showed higher oil recoveries ranged from 68.45 to 69.75% and 58.74 to 67.48%, respectively, as compared to untreated LRH. US pretreatment enhanced the content of monounsaturated fatty acid and polyunsaturated fatty acid of LRH oil. Furthermore, MW pretreatment reduced the stability of LRH oil, while US pretreatment did not affect the oxidative stability of LRH oil as evidenced by differential scanning calorimetry analysis and peroxide value, anisidine value, thiobarbituric acid‐reactive substances, and free fatty acid values. Besides, all oils behaved as Newtonian fluids. US extracted oil has shown both the lowest apparent viscosity and sensitivity to temperature change (Ea = 29.74 kJ/mol). Therefore, MW or US‐assisted enzymatic extraction of LRH oil could be a good alternative to conventional enzymatic extraction. Practical applications Microwave (MW) and ultrasound (US) pretreatments improved the extraction yield of oil significantly from Labeo rohita head (fish byproduct) compared to conventional enzymatic extraction. The oil extracted by US pretreatment was found to have a high content in unsaturated fatty acids and higher oxidative stability over enzymatic extracted oil. Thus, the results revealed that the MW or US‐assisted enzymatic extraction was a promising method for the improvement of the extraction yield of Labeo rohita head oil with high quality.

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“…used MI to increase the rates of reactions involved in the esterification between n -caprylic acid and pentanol isomers catalyzed via lipase. Wan, Sun, Hu, and Xia24 suggested that MI has nonthermal effects on enzymatic reactions, which is primarily due to the polarities of the substrates and solvents. Young, Nichols, Kelly, and Deiters25 reported that MI is an effective tool for increasing the reaction rates in the activation of enzymatic catalysis.…”

Section: Resultsmentioning

confidence: 99%

Microwave-assisted cross-linking of milk proteins induced by microbial transglutaminase

Chen

Hsieh

2016

Sci Rep

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We investigated the combined effects of microbial transglutaminase (MTGase, 7.0 units/mL) and microwave irradiation (MI) on the polymerization of milk proteins at 30 °C for 3 h. The addition of MTGase caused the milk proteins to become polymerized, which resulted in the formation of components with a higher molecular-weight (>130 kDa). SDS-PAGE analysis revealed reductions in the protein content of β-lactoglobulin (β-LG), αS-casein (αS-CN), κ-casein (κ-CN) and β-casein (β-CN) to 50.4 ± 2.9, 33.5 ± 3.0, 4.2 ± 0.5 and 1.2 ± 0.1%, respectively. The use of MTGase in conjunction MI with led to a 3-fold increase in the rate of milk protein polymerization, compared to a sample that contained MTGase but did not undergo MI. Results of two-dimensional gel electrophoresis (2-DE) indicated that κ-CN, β-CN, a fraction of serum albumin (SA), β-LG, α-lactalbumin (α-LA), αs1-casein (αs1-CN), and αs2-casein (αs2-CN) were polymerized in the milk, following incubation with MTGase and MI at 30 °C for 1 h. Based on this result, the combined use of MTGase and MI appears to be a better way to polymerize milk proteins.

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Nonthermal Effect of Microwave Irradiation in Nonaqueous Enzymatic Esterification

Cited by 17 publications

References 24 publications

The effects of microwave radiation on microbial cultures

The effects of microwave radiation on microbial cultures

Impact of pretreatment‐assisted enzymatic extraction on recovery, physicochemical and rheological properties of oil from Labeo rohita head

Microwave-assisted cross-linking of milk proteins induced by microbial transglutaminase

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