By Klaus Buchholz
This moment version of a bestselling textbook deals an instructive and complete assessment of our present wisdom of biocatalysis and enzyme technology.
The publication now includes approximately forty% extra published content material. 3 chapters are thoroughly new, whereas the others were completely up to date, and a bit with difficulties and options in addition to new case experiences were added.
Following an creation to the historical past of enzyme purposes, the textual content is going directly to disguise extensive enzyme mechanisms and kinetics, construction, recovery,
characterization and layout through protein engineering. The authors deal with a extensive variety of purposes of soluble and immobilized biocatalysts, together with wholecell
platforms, using non-aqueous response structures, purposes in natural synthesis, bioreactor layout and response engineering. how to estimate the
sustainability, vital web assets and their evaluate, and laws about the use of biocatalysts also are lined.
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Extra resources for Biocatalysts and Enzyme Technology
1974) Enzyme engineering a global approach, New Scientist, 64, 565–566. H. (2005) Protein glycosylation: new challenges and opportunities. J. Org. , 70, 4219–4225. Internet Resources for Enzyme Technology See Appendix A. j33 2 Basics of Enzymes as Biocatalysts For the development of a new enzyme process, the following questions must be answered: To do this, the following must be known or performed: How can a suitable enzyme be selected? 2) What structural properties of enzymes are important for their application in enzyme technology?
The process must be stopped when the maximum is reached. 3 Economic and environmental sustainability goals that can be realized in enzyme processes (modified from Uhlig, 1998). ). This must be considered in the rational design of enzyme processes. 9 Time dependence (progress curves) of equilibrium- (solid line) and kinetically (broken line) controlled processes catalyzed by enzymes. The suitable end points of these processes are those where the maximum product concentration or property is achieved – that is, A for the kinetically and B for the equilibrium-controlled process.
9. This process was developed to reduce the lactose content in milk products so that those who suffer from lactose intolerance can consume them. It can also be used to increase the sweetness of products derived from whey (Illanes, Wilson, and Raiman, 1999). 10. A high substrate content is favorable in order to reduce downstream processing costs. In milk, the lactose content cannot be changed, but in whey it can be increased by nanoﬁltration. The upper limit is given by the solubility (150–200 g lÀ1), which is lower than that for other disaccharides such as sucrose.