|
週次 |
日期 |
單元主題 |
|
第1週 |
2/23 |
Introduction to enzymology
-Basic terminology and concepts
-General properties of enzymes
-Enzyme specificity: Enzyme-substrate complementarity
-Cofactors, coenzymes, and prosthetic groups
-Activation energy and reaction coordinate diagrams
-Transition state theory
|
|
第2週 |
3/02 |
Classification & nomenclature of enzymes
• Specificity of enzyme action (Lock & key model & Induced fit model).
• Enzyme catalytic mechanisms of enzymes-
1. Acid-base catalysis
2. Covalent catalysis
3. Metal ion catalysis
4. Electrostatic Catalysis
5. Proximity and Orientation effects
6. Preferential Binding of the Transition State Complex |
|
第3週 |
3/09 |
Enzyme Regulation:
1. Introduction
2. Allosteric Regulation- Structure and function of allosteric enzymes
3. Regulation through Isoenzymes.
4. Zymogen Activation
5. Covalent Modification
6. Control of Availability of enzymes
• Kinetics Allosteric enzymes
• Action, Mechanism; Interactions of -Serine proteases: Chymotrypsin and Ribonuclease
• Examples- Allosteric (ATCase) & covalently modulated (Glycogen phosphorylase) enzymes.
• Factors and Functions- Role of vitamins as coenzyme precursors (Riboflavin, Niacin, Pyridoxine, Biotin and Thiamine), Proenzymes (Zymogens).
|
|
第4週 |
03/16 |
Chemical catalysis/enzyme mechanisms-I
Factors affecting the enzyme activity- Concentration, pH and temperature
Kinetics of a single-substrate enzyme catalysed reaction
Michealis-Menten Equation, Km, Vmax, L.B Plot, Turnover number, Kcat
Kinetics of Enzyme Inhibition.
|
|
第5週 |
3/23 |
Chemical catalysis/enzyme Mechanisms-II
• Basics of Enzyme Immobilization
• Principle and methods of enzyme
• Single substrate-enzyme system
• Utilization and regeneration of co-factors
• Kinetics, enzyme activity & temperature quotient
• Immobilization yield, storage stability, life span, etc. |
|
第6週 |
3/30 |
Multi-substrate Reactions and Substrate Binding Analysis:
Multi-substrate reactions
-Cleland convention
-Ordered and random mechanisms
-Sequential and non-sequential mechanisms
1. Preparation of enzymes-I
• Enzyme isolation and purification; enzyme solubilization
• Brief idea of various fractionation procedures
• Criteria for enzyme purity and homogeneity
|
|
第7週 |
4/13 |
2. Preparation of enzymes-II
• Enzyme isolation and purification; enzyme solubilization
• Brief idea of various fractionation procedures - precipitation, gel filtration,
ion exchange, adsorption and affinity chromatography, purification criteria and SDS-PAGE, isoelectric focusing and 2D electrophoresis, mass spectrometry
• Criteria for enzyme purity and homogeneity
|
|
第8週 |
4/20 |
Enzyme purification Part III
• Enzyme isolation and purification; enzyme solubilization
• Brief idea of various fractionation procedures - precipitation, gel filtration,
ion exchange, adsorption and affinity chromatography, purification criteria and SDS-PAGE, isoelectric focusing and 2D electrophoresis, mass spectrometry
• Criteria for enzyme purity and homogeneity |
|
第9週 |
4/27 |
Biophysical Techniques
-X-ray crystallography
- NMR
-Mass spectrometry
Immobilization of Enzymes- Part I
• Immobilization techniques
• Selection of support or matrix for immobilization
• Characteristics of matrix |
|
第10週 |
5/04 |
ENZYME IMMOBILIZATION
Principle and methods of Immobilization for cell and enzyme
•Types, advantages and disadvantages of each
-Adsorption
-Covalent bonding
-Cross-linkage
-Entrapment
-Encapsulation
• Kinetics of immobilized enzyme, Effect of external environment
•Alteration in temperature, pH, etc. mass transfer & intra-particle diffusion, limitation of immobilized enzymes
|
|
第11週 |
5/11 |
Immobilization of Enzymes- Part II
• Characteristics of solid supports
• Structure and stability of immobilized enzymes
• Kinetic properties of immobilized enzymes
• Partition and diffusion effect
• Co-immobilization and its important aspects
-Multi-enzyme systems
-Merits and demerits of co-immobilization
-Industrial applications
• Nano-materials as enzyme matrix
• Bio-functionalization of nanomaterials
• Post-immobilization effect on enzymes
• Applications of immobilized enzymes systems in various fields |
|
第12週 |
5/18 |
Enzymes in dairy processing- Part I
• Milk & milk products-
➢ Use of enzymes in Dairy products
➢ Milk, whey, yoghurt, cheese processing & byproducts and their uses.
➢ Effect of enzymes on food quality
-Rennet, Lactase, Protease, Chymosin, Catalase, LPO, etc.
• Sweetener of dairy, confectionery
|
|
第13週 |
5/25 |
Enzymes in alcohol fermentation - Part II
• Alcohol fermentation utilizes yeast activities to convert sugar into alcohol.
• Beverage industry and fermented products- Wine Production
• Carbohydrate-dependent enzymes
• Protein-dependent enzymes
• Lipid-dependent enzymes
• Application in alcohol beverage and biofuel
|
|
第14週 |
6/01 |
Enzymes in Baking-Part III
➢Role of enzymes in the color, flavor, and texture of food
• Amylases for flour standardization
• Antistaling amylases
• Xylanases (pentosanases)
• Oxidoreductases
Glycosidases -Starch degradation
Enzymes in cereals- Part IV
Control of Enzymatic Browning
1. Breeding of cultivars with lowered content of polyphenol oxidase substrates (i.e phenolic compounds)
2. Inactivation of polyphenol oxidase PPO
|
|
第15週 |
6/08 |
Enzymes in fruits and vegetables processing- Part V
• Why vegetables and fruits are perished?
o Fruit juice processing- Pectolytic enzyme
o Oil Processing
o Enzymatic Degumming
o Re- Tailoring of Lipids
• Food spoilage -Shelf-life and other parameters |
|
第16週 |
6/15 |
Enzymes in meat and feed processing- Part VI
Enzymes involved in meat processing, both desired and unwelcomed.
• Indigenous and exogenous enzymes for outline the changes in meat and meat products.
• One of the keys for feed is how the feed can support animals.
• Applications of enzyme for the improvement of feed quality.
New applications in foods and future prospectus
• Discussion on therapeutic and diagnostic applications of enzymes
• Enzymes in dietary supplements (nutraceuticals), Digestive enzymes
• Enzymes in textile industry
• Enzymes in pulp and paper industry
• Enzymes in chemical production
• Emerging and developing areas in applications, such as applications in cosmetics, will be discussed.
|
|
第17週 |
6/22 |
Food Safety: Enzymes in food analysis/food quality management
• Real time monitoring in food processing
• Analyte detection in food matrix (Fish, meat, sea food, etc.)
• Enzyme reactors
• Flow systems and flow injection analysis
One of the most powerful properties of enzymes is its high specificity and conversion rate. The enzymes are utilized to determine the subtle amount of ingredients in the foods. Some analytical applications are illustrated in this section.
|
|
第18週 |
06/29 |
Final Open Book Examination |