Industrial Production and Utilization of Enzymes

Enzyme Production

Cost of Purification The effect of number of steps on the yield and costs in a typical enzyme purification process. For example, Step Specific activity Unit/mg Cost per weight ($/mg) Cost per activity ($/unit)

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. Sources of Enzymes

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).

Enzyme EC SourcesApplication  -Amylase AspergillusEBaking Catalase AspergillusIFood Cellulase TrichodermaEWaste Dextranase PenicilliumEFood Glucose oxidase AspergillusIFood Lactase AspergillusEDairy Lipase RhizopusEFood Rennet Mucor miehei ECheese Pectinase AspergillusEDrinks Protease AspergillusEBaking E: extracellular enzyme; I: intracellular enzyme Fungal Enzymes

Enzyme SourcesApplication  -Amylase BacillusEStarch  -Amylase BacillusEStarch Asparaginase Escherichia coli IHealth Glucose isomerase BacillusI Fructose syrup Penicillin amidase BacillusI Pharmace utical Protease BacillusEDetergent Bacterial Enzymes

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.