| Autor: |
LA CARA F, SCARFI MR, D'AURIA S, MASSA R, D'AMBROSIO G, FRANCESCHETTI G, ROSSI M, DE ROSA, Mario |
| Přispěvatelé: |
LA CARA, F, Scarfi, Mr, D'Auria, S, Massa, R, D'Ambrosio, G, Franceschetti, G, Rossi, M, DE ROSA, Mario |
| Rok vydání: |
1999 |
| Předmět: |
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| Zdroj: |
Bioelectromagnetics. 20(3) |
| ISSN: |
0197-8462 |
| Popis: |
The effect of microwave (f = 10.4 GHz) irradiation on a thermostable enzyme was experimentally tested, showing that irreversible inactivation is obtained. Enzymatic solutions (500 microliters, with concentrations between 10-100 micrograms/ml) were exposed at 70 degrees C, at SAR levels of 1.1 and 1.7 W/g for 15, 30, 45, or 60 min, and their activity was compared to that of a sample heated in a water bath at the same temperature. The residual activity of the exposed samples depends on enzyme concentration, microwave power level, and exposure time; activity was reduced to 10% in 10 micrograms/ml solutions treated at 1.7 W/g for 60 min. Microwave effects disappeared at concentrations above 50 micrograms/ml. These results were not found following water bath heating at the same temperature and durations. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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