Abstract
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.
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