Monitoring of the Proteins Hydrolysis Reaction Using the Microwave Dielectrometry Method

Abstract

We present the practical usage of microwave dielectromer for the express monitoring of the proteins hydrolysis reaction course. The method is based on the real and imaginary complex permittivity parts determination of the reaction mixture at the fixed frequency 31.82 GHz. The idea of our approach is the measuring of the differences of the wave phase <tex xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink">$\Delta\varphi$</tex> and amplitude AA of the electromagnetic wave spreading through the cells of the dielectrometer cavity when the one cell of the cavity is filled by the tested solution and another cell is filled by the distilled water. The dependence of complex permittivity on time is obtained. During the enzymatic protein hydrolysis reaction course, we observe changes of the real and imaginary complex permittivity parts of the measuring reaction mixtures, such as IgG with enzyme trypsin and milk with enzyme trypsin. The complex permittivity of the tested solutions is growing with the time of the hydrolysis reaction that can be interpreted by the increase of the amount of free water molecules in the reaction system. The experimental results show that the dielectrometry method is effective for the real time reaction monitoring and allows us to use our dielectormetry setup for dynamic control of the proteins hydrolysis reaction.