This course covers properties and characteristics of enzyme, mode of reaction, reaction specificity. Source of enzyme, purification and characterization. Factors affecting enzyme reaction: temperature, pH, enzyme concentration, substrate concentration, end-product concentration, activator, inhibitor. Quantitation of enzyme reaction, enzyme kinetics. Enzyme immobilization techniques; immobilization mechanism; advantage and disadvantage of immobilized enzyme. Application of enzyme in food and non-food industries: milk industry, detergent.
To be more specific, I will covers 50% of the subject which includes;
1. Factors affecting enzyme reactions
2. Enzyme kinetics
3. Enzyme immobilization
4. Bioreactors using immobilized enzyme.
So, get ready to learn more about enzyme. All material for class and lab purposes will be uploaded here.
To be more specific, I will covers 50% of the subject which includes;
1. Factors affecting enzyme reactions
2. Enzyme kinetics
3. Enzyme immobilization
4. Bioreactors using immobilized enzyme.
So, get ready to learn more about enzyme. All material for class and lab purposes will be uploaded here.
- Lecturer Manual: DR. NOOR AZIAH BINTI SERRI
Skill Level: Beginner