Microwave Effects on the Enzymatic Hydrolysis of Sucrose

This work focuses on the experimental study about the influence of microwave radiation (at 2.45 GHz of frequency) on the enzyme catalyzed hydrolysis of sucrose in aqueous solutions, in order to detect possible modifications in the whole reaction rate, and to identify the inhibition effect due to sucrose and/or to the hydrolysis product D-fructose. For comparison purposes, the same experimental conditions were applied both in the presence and in the absence of irradiation. The experimental concentrations were estimated from spectrophotometer acquisitions in the UV wavelengths, and data were fitted with proper kinetic models, taking into account the main reaction pathway and inhibition phenomena. The obtained results show a modification in the reaction kinetics due to the microwave application.