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Chapter 5

Microwave-assisted Enzymatic Reactions in Aqueous Media

The rapid enzymatic digestion of proteins assisted by microwave heating has become an active research area in proteomics. The use of ionic liquids and their aqueous solutions as novel solvents are becoming an emerging research in microwave-promoted organic and enzymatic reactions. A new trend in conducting enzymatic reactions using microwave irradiation with simultaneous cooling to enable a fine temperature control for enzyme stabilization is rising. This chapter discusses the impact of microwave irradiation on the enzyme activity in aqueous buffer solutions and aqueous organic solvents. The thermal and non-thermal effects of microwave irradiation are also reviewed.

Print publication date: 20 May 2010
Copyright year: 2010
Print ISBN: 978-1-84973-038-9
PDF eISBN: 978-1-84973-099-0
From the book series:
Green Chemistry Series