Industrial Production and Utilization of Enzymes

Enzyme Production

Cost of PurificationThe effect of number of steps on the yield and costsin a typical enzyme purification process. For example,

StepSpecific activityUnit/mg

Cost per weight ($/mg)

Cost per activity($/unit)

  1 1 1.00

1 3 4 1.47

2 9 19 2.13

3 27 83 3.08

4 81 358 4.92

5 243 1536 6.32

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 Sources Application

-Amylase 3.2.1.1 Aspergillus E Baking

Catalase 1.11.1.6 Aspergillus I Food

Cellulase 3.2.1.4 Trichoderma E Waste

Dextranase 3.2.1.11 Penicillium E Food

Glucose oxidase 1.1.3.4 Aspergillus I Food

Lactase 3.2.1.23 Aspergillus E Dairy

Lipase 3.1.1.3 Rhizopus E Food

Rennet 3.4.23.6Mucor miehei

E Cheese

Pectinase 3.2.1.15 Aspergillus E Drinks

Protease 3.4.23.6 Aspergillus E Baking

E: extracellular enzyme; I: intracellular enzyme

Fungal Enzymes

Enzyme Sources Application

-Amylase 3.2.1.1 Bacillus E Starch

-Amylase 3.2.1.2 Bacillus E Starch

Asparaginase 3.5.1.1Escherichia coli

I Health

Glucose isomerase

5.3.1.5 Bacillus IFructose syrup

Penicillin amidase

3.5.1.11 Bacillus IPharmaceutical

Protease 3.4.21.14 Bacillus E Detergent

Bacterial Enzymes

Summary of EnzymesIntroduction-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.