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Enzymes and biotechnology

Enzymes and biotechnology. © 2008 Paul Billiet ODWS. http://www.touregypt.net/featurestories/bread.htm. Enzymes have been used in biotechnology for millennia. © 2008 Paul Billiet ODWS. Enzymes are useful. They are catalysts so the make reactions easier This increases productivity and yield

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Enzymes and biotechnology

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  1. Enzymes and biotechnology © 2008 Paul Billiet ODWS

  2. http://www.touregypt.net/featurestories/bread.htm Enzymes have been used in biotechnology for millennia © 2008 Paul Billiet ODWS

  3. Enzymes are useful • They are catalysts so the make reactions easierThis increases productivity and yield • As catalysts they are not consumed by the reactionThe may be used over and over again • Enzymes show specificity to the reaction they control • Enzymes are sensitive to their environment so they can be controlled by adjusting the temperature, the pH or the substrate concentration © 2008 Paul Billiet ODWS

  4. Lactase • Lactase is used to remove the sugar lactose from milk and other dairy products © 2008 Paul Billiet ODWS

  5. Lactose intolerance • Some people are intolerant of lactose in milk they cannot digest it • The lactose remains in the digestive system and is fermented by bacteria • The result is nausea, cramps, bloating, gas, and diarrhea occurring within 4h of consuming milk products • The treatment includes taking a tablet of lactase enzyme with a meal • The lactase digests the lactose in the food • A special lactose free diet may be necessary © 2008 Paul Billiet ODWS

  6. http://biotech.nikkeibp.co.jp/MUSEUM/3.html Source Lactase enzyme (-galactosidase) is extracted from fungi such as Aspergillus oryzae © 2008 Paul Billiet ODWS http://www.biologie.uni-regensburg.de/

  7. -galactosidase Glucose + Galactose Lactose + H2O Reaction Substrate: Lactose This is a hydrolysis reaction © 2008 Paul Billiet ODWS

  8. Advantages • Lactose intolerant patients can digest their food • Lactose free products can be prepared for special diets • Lactase is used to hydrolyse lactose in ice cream into glucose and galactose to give it a sweeter flavour Stoney Creek Dairy © 2008 Paul Billiet ODWS

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