α-Amylase (α-1-4 D-glucan glucanohydrolase EC 3.2.1.1) catalyzes endohydrolysis of α-1-4 glucosidic linkages in starch and any related oligosaccharides to make oligosaccharides and glucose [1].Several methods are available for determination of α-amylase activity and different industries tend to rely on different methods. The starch iodine test, a development of the Iodine test, is based on color development that results from iodine binding to starch polymers [3]. One unit of activity was defined as the amount of enzyme required to produce 1 μmol of reducing sugar (maltose)/min [2]. The aim of this study is to investigate the effects of magnetic field (13mT) on the activity of α-amylase. In the presence of the magnetic field, the kinetic parameters, Vmax, Km, were also calculated. The α-amylase and the enzymatic reaction were treated by magnetic field for 100min and 1.5 min, respectively, at 25°C, and it compared with the control sample which was not exposed to the magnetic field. Different concentrations of the substrate and 100μl enzyme solution and iodine solution were mixed in tubes. After 1.5 min the amount of reducing sugar (maltose) was determined at 620 nm using UV-Vis spectrophotometer. Kinetic data were transformed to Lineweaver–Burk plots and Km, Vmax values were calculated from the slopes of the curve. Results showed that the activity of the enzyme decreased in the presence of the magnetic field and the reduction rate in the case of enzymatic reactions in the presence of magnetic field was more than other mode. Reference

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