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, Step Specific activity Unit/mg Cost per weight ($/mg) Cost per activity ($/unit) 111.00 1341.47 29192.13 327833.08 4813584.92 524315366.32

4. 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

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. Enzyme EC SourcesApplication  -Amylase 3.2.1.1AspergillusEBaking Catalase1.11.1.6AspergillusIFood Cellulase3.2.1.4TrichodermaEWaste Dextranase3.2.1.11PenicilliumEFood Glucose oxidase1.1.3.4AspergillusIFood Lactase3.2.1.23AspergillusEDairy Lipase3.1.1.3RhizopusEFood Rennet3.4.23.6 Mucor miehei ECheese Pectinase3.2.1.15AspergillusEDrinks Protease3.4.23.6AspergillusEBaking E: extracellular enzyme; I: intracellular enzyme Fungal Enzymes

7. Enzyme SourcesApplication  -Amylase 3.2.1.1BacillusEStarch  -Amylase 3.2.1.2BacillusEStarch Asparaginase3.5.1.1 Escherichia coli IHealth Glucose isomerase 5.3.1.5BacillusI Fructose syrup Penicillin amidase 3.5.1.11BacillusI Pharmace utical Protease3.4.21.14BacillusEDetergent 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.