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Published on: January 26, 2016
Influence of microwave irradiation on enzymatic properties: applications in enzyme chemistry
Barbara Rejasse1, Sylvain Lamare, Marie-Dominique Legoy
1Laboratoire de Biotechnologies et Chimie Bio-organique, FRE CNRS 2766, UFR Sciences Fondamentales et Sciences pour l'Ingénieur, Bâtiment Marie Curie, Université de la Rochelle, F-1 7042 La Rochelle cedex 1, France.
Abstract:
Although microwave-assisted reactions are widely applied in various domains of organic chemistry, their use in the area of enzyme chemistry has been rather limited, due to the high temperatures associated with the microwave heating: Because current technology, allows a good control of reaction parameters, several examples of microwave-assisted enzyme chemistry have been reported, using stable and effective biocatalysts (modified enzymes). The purpose of this review is to highlight the applications and studies on the influence of microwave irradiation on enzymatic properties and their application in enzyme chemistry.
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