ВЛИЯНИЕ ИМПУЛЬСНОГО МАГНИТНОГО ПОЛЯ НА КОМПОНЕНТЫ АМИЛОЛИТИЧЕСКОЙ РЕАКЦИИ

Abstract

The effect of a pulsed magnetic field (PMF) on the enzyme (α-amylase) and a substrate (starch) and the enzymatic reaction process is studied. The PMF treatment was carried out on a pulse-magnetic installation MIU-15. The substances represented by the powder were treated with short single pulse with different magnetic field strengths H. Starch (30 mg) in penicillin vial was treated by the PMF with intensities of H = 0.09∙106 A/m, H = 0.30∙106 A/m and H = 0.45∙106 A/m, amylase (10 mg) was treated by the same unit at intensities of H = 0.03∙106 A/m, H = 0.09∙106 A/m and H = 0.45∙106 A/m. Experimental and control samples containing the PMF-treated and untreated component of the enzymatic reaction were incubated at 37°C for 30 minutes. The enzymatic activity was determined by the standard method using Sachs' reaction. The optical density was measured at a wavelength of 590 nm. The resistance of α-amylase and starch to the PMF was shown at various magnetic field strengths. It is assumed that the stability of the enzyme may be related to its structure containing stabilizing calcium ions.