Influence of the microwave irradiation on the enzymatic activity of trypsin in the presence of poly(N-vinyl amides)

Autor:	Irina V. Kubrakova, I. P. Chikhacheva, V. P. Zubov, V. I. Gomzyak, L. D. Rumsh
Rok vydání:	2013
Předmět:	chemistry.chemical_classification Chemistry General Chemistry Polymer Trypsin Photochemistry Enzyme General chemistry Microwave irradiation medicine Organic chemistry Molecule sense organs Irradiation Microwave medicine.drug
Zdroj:	Russian Journal of General Chemistry. 83:1448-1452
ISSN:	1608-3350 1070-3632
Popis:	The features of the microwave irradiation effect on trypsin state and changes jn its enzymatic activity in the presence of poly(N-vinyl amides) at various temperatures have been studied. Comparison of the denaturizing effect of the irradiation and of convective heating has revealed, along with the thermal factors, the specific effects of microwave radiation. These effects have been found to affect both protein and polymer molecules, to change their interaction parameters, and thus, to modulate trypsin enzymatic function.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9ecdcee6144ca9833770322fc96b6d14 https://doi.org/10.1134/s1070363213070244 Zobrazit plný text záznamu Plný text ve formátu PDF