TY  - JOUR
KW  - enzyme activity
KW  -  mechanism
KW  -  microwave irradiation
KW  -  reaction kinetics
KW  -  structure
A1  - Cao, Hongwei
A1  - Wang, Xiaoxue
A1  - Liu, Jing
A1  - Sun, Zhu
A1  - Yu, Zhiquan
A1  - Battino, Maurizio
A1  - El?Seedi, Hesham
A1  - Guan, Xiao
AV  - public
ID  - uneatlantico6771
TI  - Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation
UR  - http://doi.org/10.1111/1541-4337.13154
SN  - 1541-4337
JF  - Comprehensive Reviews in Food Science and Food Safety
N2  - Microwave (MW) and enzyme catalysis are two emerging processing tools in the field of food industry. Recently, MW has been widely utilized as a novel type of green and safe heating energy. However, the effect of MW irradiation on enzyme activity is not described clearly. The intrinsic mechanisms behind enzyme activation and inactivation remain obscure. To apply better MW to the field of enzyme catalysis, it is essential to gain insights into the mechanism of MW action on enzyme activity. This review summarizes the changes in various enzyme activity during food processing, especially under MW irradiation. The intrinsic mechanism of thermal and nonthermal effects of MW irradiation was analyzed from the perspective of enzyme reaction kinetics and spatial structure. MW irradiation temperature is a vital parameter affecting the catalytic activity of enzymes. Activation of the enzyme activity is achieved even at high MW power when the enzyme is operating at its optimum temperature. However, when the temperature exceeds the optimum temperature, the enzyme activity is inhibited. In addition to MW dielectric heating effect, nonthermal MW effects also alter the microenvironment of reactive system. Taken together, enzyme activity is influenced by both thermal and nonthermal MW effects
Y1  - 2023///
ER  -