Abstract
The aim of this study was to analyse the effect of rotating magnetic field (RMF) exposition on the fungal laccase catalytic properties. The results obtained in the study revealed that RMF may positively alter the laccase activity. A significant increase in activities of 11%, 11%, and 9% were observed at 10 Hz, 40 Hz and 50 Hz, respectively. Exposure of laccase to the rotating magnetic field resulted in its increased activity at broader pH range and a slight shift in optimum pH from 4.0 to 4.5 at RMF with frequency 20 Hz. The results show that the enzyme activity, stability, and optimum pH can be significantly altered depending on the characteristic of the applied RMF. Application of rotating magnetic field opens a new way for controlling and directions of enzyme-based bioprocessing.
Highlights
Numerous industry branches use enzymatic processes because, compared to chemical catalysts, they are rapid, carry out specific chemical transformations, save reagents as well as energy[1,2]
We investigated the effect of rotating magnetic field on laccase activity for a range of frequencies (10–50 Hz) and magnetic inductions (15–18.5 mT) (Fig. 1)
Rotating magnetic fields provided by public suppliers (50 Hz) probably have no negative effect on the laccase structure as no decrease in the enzyme activity was observed in all the samples (Fig. 1)
Summary
Numerous industry branches use enzymatic processes because, compared to chemical catalysts, they are rapid, carry out specific chemical transformations, save reagents as well as energy[1,2]. Immobilized enzymes thanks to interaction with carrier structure are usually more resistant for unfavourable reaction conditions like to low or to high temperature, pH, ionic strange and occurrence of ligands non-organic and organic origin that could destabilize molecular structure of biocatalyst and affect its performance[6,7] Using physical factors such as electromagnetic field (EMF) and magnetic field (MF) to stimulate and alter enzyme activity and its catalytic properties, may turn out to be an attractive alternative[8]. The discrepancies in observed activity of the biocatalysts exposed to EMF were caused by: the type of applied magnetic field and its characteristics (frequency, magnetic induction), time of exposure, enzyme type, and its form (native, immobilized) as well as the test system (in vivo or in vitro)[12,13,14]. The effect on laccase exposed to different low frequencies (10–50 Hz), magnetic inductions (15–18.5 mT) for various periods of time, was examined
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