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,
Specific activity Unit/mg Cost per weight ($/mg) Cost per activity ($/unit)

Step

1
1 2 3 4 3 9 27 81

1
4 19 83 358

1.00
1.47 2.13 3.08 4.92

243

1536

6.32

Sources of Enzymes
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 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).

Fungal Enzymes
Enzyme a-Amylase EC 3.2.1.1 3.2.1.4 Sources Aspergillus Trichoderma Aspergillus Rhizopus Mucor miehei E Application Baking

Catalase
Cellulase Dextranase

1.11.1.6 Aspergillus
3.2.1.11 Penicillium

I
E E I

Food
Waste Food Food

Glucose oxidase 1.1.3.4

Lactase
Lipase Rennet Pectinase Protease

3.2.1.23 Aspergillus
3.1.1.3 3.4.23.6

E
E E E E

Dairy
Food Cheese Drinks Baking

3.2.1.15 Aspergillus 3.4.23.6 Aspergillus

E: extracellular enzyme; I: intracellular enzyme

Bacterial Enzymes
Enzyme Sources Application

a-Amylase b-Amylase
Asparaginase Glucose isomerase Penicillin amidase Protease

3.2.1.1 3.2.1.2
3.5.1.1 5.3.1.5

Bacillus Bacillus Escherichia coli

Bacillus

E E
I I

Starch Starch
Health Fructose syrup Pharmace utical Detergent

3.5.1.11
3.4.21.14

Bacillus
Bacillus

I
E

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.