Industrial Production and Utilization of Enzymes

1. Industrial Production and Utilization of Enzymes

2. Enzyme Production

3. Cost of Purification The effect of number of steps on the yield and costs in a typical enzyme purification process. For example,

4. Sources of Enzymes Biologically active enzymes may be extracted from any living organism: Of the hundred enzymes being used industrially, - over a half are from fungi - over a third are from bacteria with the remainder divided between animal (8%) and plant (4%) sources .

5. Sources f Enzymes Microbes are preferred to plants and animals as sources of enzymes because: • They are generally cheaper to produce. • Their enzyme contents are more predictable and controllable. - Plant and animal tissues contain more potentially harmful materials than microbes, including phenolic compounds (from plants).

6. Fungal Enzymes E: extracellular enzyme; I: intracellular enzyme

7. Bacterial Enzymes

8. Summary of Enzymes • Introduction • Features of enzyme catalysis • Common features: increase the reaction rate, • do not affect the equilibrium. • Special features: Efficient, specific, regulated, versatile • Enzyme kinetics • - Models for enzyme kinetics: M-M, inhibition kinetics • - Effect of pH and Temperature • Immobilized Enzyme Systems • - Method of immobilization: entrapment, surface immobilization and cross-linking • - Diffusional limitations: external / internal mass transfer • Application of Enzymes.