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Immobilised enzymes

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Industrial enzymes are often immobilized to improve their stability and allow for continuous reuse. There are two main types of reactor systems used - stirred tank reactors and continuous flow reactors. Stirred tank reactors involve stirring the immobilized enzyme with substrate in a batch process. Continuous flow reactors pass substrate through a column of immobilized enzyme in a continuous process. Immobilization can shift pH and temperature optima and improve stability. Important industrial applications of immobilized enzymes include high fructose corn syrup production using glucose isomerase and hydrolysis of lactose using beta-galactosidase.

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Immobilised enzymes
Immobilised enzymes
Immobilised enzymes
Immobilised enzymes
Immobilised enzymes
Immobilised enzymes
Immobilised enzymes
Immobilised enzymes
The Occlusion Of An Enzyme Within A Polymeric Network That Allows The Substrate And Products To Pass Through But Retains The Enzyme. Entrapping Can Be Done Through Gels And Fibers. Organics: Polysaccharides, Proteins, Carbon, Vinyl And Allyl Polymers, And Polyamides. E.G. Ca-alginate, Agar, K-carrageenin, Collagen. Inorganic: Activated Carbon, Porous Ceramic.
CHALLENGES: Enzyme Leakage Into Solution Diffusional Limitation Reduced Enzyme Activity And Stability Lack Of Control Micro-environmental Conditions.
Immobilised enzymes
Immobilised enzymes
Immobilised enzymes
Immobilised enzymes
Industrial enzymes are immobilized using the modified gels to produce low-cost foods and drugs:- The use of immobilized glucose isomerase (from Streptomyces or Bacillus coagulans) for the production of high-fructose corn syrup. In this process, the enzyme is bound to an insoluble carrier such as dimethyl amino ethyl cellulose or a slurry of the fixed enzyme coated onto a pressure-leaf filter. The filter then serves as the continuous reactor through which the corn syrup flows. The product obtained by this process is a syrup with 71% solids that contains about 42% fructose and 50% glucose. It has high sweetening power. High fermentability High humectancy Reduced tendency to crystallize Low viscosity Good flavour.
IMMOBILIZED ENZYMES CAN BE YSED IN TWO BASIC TYPES OF REACTOR SYSTEM: STIRRED TANK REACTOR SYSTEM CONTINUOUS FLOW REACTOR SYSTEM
STIRRED TANK REACTOR SYSTEM (BATCH SYSTEM) Simplest type of reactor. The immobilized enzyme is stirred with the substrate solution. After the completion of reaction, the immobilized enzyme is separated from the product. Composed of a reactor and a mixer such as a stirrer, a turbine wing or a propeller. This reactor is useful for substrate solutions of high viscosity and for immobilized enzymes with relatively low activity. A problem that arises is that an immobilized enzyme tends to decompose upon physical stirring. The batch system is generally suitable for the production of rather small amounts of chemicals.
A problem that arises is that an immobilized enzyme tends to decompose upon physical stirring. The batch system is generally suitable for the production of rather small amounts of chemicals.
CONTINUOUS FLOW SYSTEM This system includes continuous flow columns in which the substrate flows through the immobilized enzyme contained in a column. The continuous stirred tank reactor is more efficient than a batch stirred tank reactor but the equipment is slightly more complicated.
Immobilised enzymes
EFFECT OF Immobilization ON pH AND TEMPERATURE
Optimum pH The pH optimum can be shifted. The optimum pH value of the immobilized enzyme was more acidic than that of the free enzyme.
Optimumtemperature The optimum temperature of the immobilized enzyme exceeded that of the free state as the optimum temperature of the free enzyme
Temperature stability Immobilizing result in increased thermal stability.
FIELD ENZYMES USES Industrial Penicillinase In production of semi-synthetic antibiotics such as penicillin, amoxycillin, ampicillin. Inulinase and glucose isomerase Production of fructose and high fructose corn syrup 4 times sweeter than glucose (used in high fructose syrups) Has the advantage of being recommended to people on a diet and diabetics. Lipase Hydrolyses lipids in food industries. 硫-galactosidase Hydrolyses lactose to glucose and galactose. solve 70% of the worldwide population suffering from lactose intolerance in milk and dairy products protecting the environment by converting wastes, as whey, to lactose free syrup. Chymosin In the production of cheese.
FIELD ENZYMES USES INDUSTRIAL Pectinase and cellulase In fruit juice industries (to hydrolyse pectin and cellulose). Xylanase / phytase In animal feeds, to improve their nutritional value. Detergent enzymes 70 80 % of purified enzymes are used in detergent industries. Aspartase(from Escherichia coli ) used for the production of L-aspartic acid. Fumarase (from Brevibacterium ammoniagenes ) Used for the production of L-malic acid.
REFRENCE FOOD CHEMISTRY DEEMAN FOOD CHEMISTRY FENEMMA http://www.rpi.edu/dept/chem-eng/Biotech- Environ/IMMOB/batch-st.gif http://openi.nlm.nih.gov/imgs/512/165/3212977/321297 7_1472-6750-11-63-5.png?keywords= http://www.epj.eg.net/articles/2015/14/2/images/Egypt PharmaceutJ_2015_14_2_87_161268_f6.jpg

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Immobilised enzymes

  • 7.
  • 10. The Occlusion Of An Enzyme Within A Polymeric Network That Allows The Substrate And Products To Pass Through But Retains The Enzyme. Entrapping Can Be Done Through Gels And Fibers. Organics: Polysaccharides, Proteins, Carbon, Vinyl And Allyl Polymers, And Polyamides. E.G. Ca-alginate, Agar, K-carrageenin, Collagen. Inorganic: Activated Carbon, Porous Ceramic.
  • 11. CHALLENGES: Enzyme Leakage Into Solution Diffusional Limitation Reduced Enzyme Activity And Stability Lack Of Control Micro-environmental Conditions.
  • 16. Industrial enzymes are immobilized using the modified gels to produce low-cost foods and drugs:- The use of immobilized glucose isomerase (from Streptomyces or Bacillus coagulans) for the production of high-fructose corn syrup. In this process, the enzyme is bound to an insoluble carrier such as dimethyl amino ethyl cellulose or a slurry of the fixed enzyme coated onto a pressure-leaf filter. The filter then serves as the continuous reactor through which the corn syrup flows. The product obtained by this process is a syrup with 71% solids that contains about 42% fructose and 50% glucose. It has high sweetening power. High fermentability High humectancy Reduced tendency to crystallize Low viscosity Good flavour.
  • 17. IMMOBILIZED ENZYMES CAN BE YSED IN TWO BASIC TYPES OF REACTOR SYSTEM: STIRRED TANK REACTOR SYSTEM CONTINUOUS FLOW REACTOR SYSTEM
  • 18. STIRRED TANK REACTOR SYSTEM (BATCH SYSTEM) Simplest type of reactor. The immobilized enzyme is stirred with the substrate solution. After the completion of reaction, the immobilized enzyme is separated from the product. Composed of a reactor and a mixer such as a stirrer, a turbine wing or a propeller. This reactor is useful for substrate solutions of high viscosity and for immobilized enzymes with relatively low activity. A problem that arises is that an immobilized enzyme tends to decompose upon physical stirring. The batch system is generally suitable for the production of rather small amounts of chemicals.
  • 19. A problem that arises is that an immobilized enzyme tends to decompose upon physical stirring. The batch system is generally suitable for the production of rather small amounts of chemicals.
  • 20. CONTINUOUS FLOW SYSTEM This system includes continuous flow columns in which the substrate flows through the immobilized enzyme contained in a column. The continuous stirred tank reactor is more efficient than a batch stirred tank reactor but the equipment is slightly more complicated.
  • 22. EFFECT OF Immobilization ON pH AND TEMPERATURE
  • 23. Optimum pH The pH optimum can be shifted. The optimum pH value of the immobilized enzyme was more acidic than that of the free enzyme.
  • 24. Optimumtemperature The optimum temperature of the immobilized enzyme exceeded that of the free state as the optimum temperature of the free enzyme
  • 25. Temperature stability Immobilizing result in increased thermal stability.
  • 26. FIELD ENZYMES USES Industrial Penicillinase In production of semi-synthetic antibiotics such as penicillin, amoxycillin, ampicillin. Inulinase and glucose isomerase Production of fructose and high fructose corn syrup 4 times sweeter than glucose (used in high fructose syrups) Has the advantage of being recommended to people on a diet and diabetics. Lipase Hydrolyses lipids in food industries. 硫-galactosidase Hydrolyses lactose to glucose and galactose. solve 70% of the worldwide population suffering from lactose intolerance in milk and dairy products protecting the environment by converting wastes, as whey, to lactose free syrup. Chymosin In the production of cheese.
  • 27. FIELD ENZYMES USES INDUSTRIAL Pectinase and cellulase In fruit juice industries (to hydrolyse pectin and cellulose). Xylanase / phytase In animal feeds, to improve their nutritional value. Detergent enzymes 70 80 % of purified enzymes are used in detergent industries. Aspartase(from Escherichia coli ) used for the production of L-aspartic acid. Fumarase (from Brevibacterium ammoniagenes ) Used for the production of L-malic acid.
  • 28. REFRENCE FOOD CHEMISTRY DEEMAN FOOD CHEMISTRY FENEMMA http://www.rpi.edu/dept/chem-eng/Biotech- Environ/IMMOB/batch-st.gif http://openi.nlm.nih.gov/imgs/512/165/3212977/321297 7_1472-6750-11-63-5.png?keywords= http://www.epj.eg.net/articles/2015/14/2/images/Egypt PharmaceutJ_2015_14_2_87_161268_f6.jpg

Editor's Notes

  • #2: Xylanase enzyme immobilised by sodium alginate.