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University of Parma
Course catalogue
Università degli Studi di Parma
course catalogue

INDUSTRIAL ENZYMOLOGY
cod. 16692

Academic year 2007/08
1° year of course - Second semester
Professor
Academic discipline
Biochimica (BIO/10)
Field
Formazione interdisciplinare
Type of training activity
Related/supplementary
32 hours
of face-to-face activities
4 credits
hub:
course unit
in - - -
lectures timetable unavailable
exam calls
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Learning objectives

<br />Knowledge of the fundamental properties of enzyme and enzyme kinetics, of their actual use in industrial processes, and of the possible future application to increase the efficiency of new processes. <br /> 

Prerequisites

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Course unit content

<br />Fundamentals of enzyme kinetics: enzyme nomenclature, enzyme units, mechanism of enzyme action, effect of pH, ionic strength, temperature and pressure, enzyme inhibition, determination of Vmax and Km. <br />Enzyme preparation, sources of enzymes, aqueous biphasic systems, cell breakage, heat treatment, chromatography, safety aspects of enzyme use.<br />The preparation and kinetics of immobilised enzymes. Effects of solute partition and diffusion on the kinetics of immobilised enzymes.The large-scale use of enzymes in solution: detergents, food industry, leather and wool industries, starch hydrolysis, production of glucose, fructose or maltose syrups, sucrose industry, degradation of cellulose, dairy industry, fruit juice, wine, brewing and distilling industries <br />Enzyme reactors. Biosensors. The use of enzymes in analysis <br />Recent advances in enzyme technology: biphasic liquid systems, equilibria and kinetics in biphasic aqueous-organic systems, aqueous 2-phase systems. Practical examples of the use of enzymes 'in reverse', interesterification of lipids, enzyme engineering, artificial enzymes, coenzyme-regenerating systems. <br /> 

Full programme

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Bibliography

<br />http://www.lsbu.ac.uk/biology/enztech/index.html<br />R. Verga, M.S. Pilone 'Biochimica Industriale', Springer

Teaching methods

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Assessment methods and criteria

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Other information

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