Chapter 11: Enzymes

Involves a change in the shape of an enzyme so that it does not act on its substrate. (Loss of biological function)

Around 40*C

The body cells produce he’s shock proteins which protect the folded shape of important enzymes.

The use of living cells or their components, such as enzymes, to make useful products. (Carried out in bioreactors)

• Production of- beer using yeast.
• Insulin using genetically modified Ecoli bacteria.
• Cheese using the enzyme rennin.
• Antibiotics from fungi using pencillum notatum.

Enzymes that are attached to or trapped in an inert insoluble material.

• Cross linking method
• Entrapment method
• Carrier binding method (physical adsorption, ionic binding, covalent binding)

• Physical adsorption
• Ionic binding
• Covalent binding

• Immobilised lactase breaks down lactose in milk for lactose-intolerants
• Immobilised rennin is used in cheese-making
• Immobilised glucose isomerase is used in sweet manufacture as fructose is sweeter than glucose.