1. Enzymes and biotechnology
© 2008 Paul Billiet ODWS

2. Enzymes have been used in biotechnology for millennia
© 2008 Paul Billiet ODWS

3. Enzymes are useful
They are catalysts so the make reactions easier This increases productivity and yield
As catalysts they are not consumed by the reaction The 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. Source
Lactase enzyme (-galactosidase) is extracted from fungi such as Aspergillus oryzae
© 2008 Paul Billiet ODWS

7. Reaction Substrate: Lactose This is a hydrolysis reaction
Lactose + H2O
-galactosidase
Glucose + Galactose
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