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    Industrial Production of Enzyme

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    Abdur Rahman
    1. The purification of enzymes from microbial sources involves multiple steps that improve the specific activity but increase costs per unit of activity. 2. Microbial sources such as fungi and bacteria are preferred for industrial enzyme production because they are cheaper to produce and their enzyme contents are more predictable and controllable than plant and animal sources. 3. Important industrial fungal enzymes include amylase, catalase, cellulase, dextranase, glucose oxidase, lactase, lipase, pectinase, protease and rennet, which are used in applications like baking, food processing, dairy, and fruit juice production.

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    Industrial Production of Enzyme

    Uploaded by

    Abdur Rahman
    283 views8 pages
    1. The purification of enzymes from microbial sources involves multiple steps that improve the specific activity but increase costs per unit of activity. 2. Microbial sources such as fungi and bacteria are preferred for industrial enzyme production because they are cheaper to produce and their enzyme contents are more predictable and controllable than plant and animal sources. 3. Important industrial fungal enzymes include amylase, catalase, cellulase, dextranase, glucose oxidase, lactase, lipase, pectinase, protease and rennet, which are used in applications like baking, food processing, dairy, and fruit juice production.

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    Industrial Production of Enzyme

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    1. The purification of enzymes from microbial sources involves multiple steps that improve the specific activity but increase costs per unit of activity. 2. Microbial sources such as fungi and bacteria are preferred for industrial enzyme production because they are cheaper to produce and their enzyme contents are more predictable and controllable than plant and animal sources. 3. Important industrial fungal enzymes include amylase, catalase, cellulase, dextranase, glucose oxidase, lactase, lipase, pectinase, protease and rennet, which are used in applications like baking, food processing, dairy, and fruit juice production.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    283 views8 pages

    Industrial Production of Enzyme

    Uploaded by

    Abdur Rahman
    1. The purification of enzymes from microbial sources involves multiple steps that improve the specific activity but increase costs per unit of activity. 2. Microbial sources such as fungi and bacteria are preferred for industrial enzyme production because they are cheaper to produce and their enzyme contents are more predictable and controllable than plant and animal sources. 3. Important industrial fungal enzymes include amylase, catalase, cellulase, dextranase, glucose oxidase, lactase, lipase, pectinase, protease and rennet, which are used in applications like baking, food processing, dairy, and fruit juice production.

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    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.

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