Learning outcomes of the course unit
Knowledge of the fundamental properties of enzyme and enzyme kinetics, of their actual use in industrial processes, and of the possible future application to increase the efficiency of new processes.
Course contents summary
Fundamentals of enzyme kinetics: enzyme nomenclature, enzyme units, mechanism of enzyme action, effect of pH, ionic strength, temperature and pressure, enzyme inhibition, determination of Vmax and Km.
Enzyme preparation, sources of enzymes, aqueous biphasic systems, cell breakage, heat treatment, chromatography, safety aspects of enzyme use.
The preparation and kinetics of immobilised enzymes. Effects of solute partition and diffusion on the kinetics of immobilised enzymes.The large-scale use of enzymes in solution: detergents, food industry, leather and wool industries, starch hydrolysis, production of glucose, fructose or maltose syrups, sucrose industry, degradation of cellulose, dairy industry, fruit juice, wine, brewing and distilling industries
Enzyme reactors. Biosensors. The use of enzymes in analysis
Recent advances in enzyme technology: biphasic liquid systems, equilibria and kinetics in biphasic aqueous-organic systems, aqueous 2-phase systems. Practical examples of the use of enzymes 'in reverse', interesterification of lipids, enzyme engineering, artificial enzymes, coenzyme-regenerating systems.