Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8891672 | LWT - Food Science and Technology | 2018 | 7 Pages |
Abstract
Studies on the effects of electric fields on enzymatic activity have typically focused on post-treatment residual activity. However, information on their effects on in-situ activity is scant. The objective of this study was to investigate the effect of controlled-frequency Moderate Electric Fields (MEF) on α-amylase activity. Relative α-amylase activities were measured in-situ in the presence of an electric field (1â¯V/cm, 1â¯Hz-1MHz) at 60â¯Â°C, with a zero electric field at the same temperature serving as a control treatment. Results show a significant nonthermal effect of electric field frequency on α-amylase activity, with up to 41% enhancement of the activity in the 1-60â¯Hz frequency window. At higher frequencies, activity was either unaffected, or slightly inhibited by the presence of the electric field. Molecular dynamics simulation results show that in the 1-60â¯Hz frequency window, the translational electrophoretic enzyme displacement approaches the intermolecular spacing of water. Interestingly, enzyme rotational motion transitions from oscillatory behavior to full rotation below 60â¯Hz. Application of higher frequencies restricts the electrophoretic displacement of the enzyme due to rapid reversal of the direction of the electric field.
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Authors
Chaminda P. Samaranayake, Sudhir K. Sastry,