Master's Program in Food Biotechnology
The course «BIOCATALYSIS AND BIOCATALYTIC TECHNOLOGIES» presents scientific knowledge on biocatalytic processes, which are widely used in biotechnology, where processes are carried out with the application of individual enzymes and enzyme systems.
In the course the students will learn basic catalytic principles of enzyme operation, detection of the enzyme activity, mathematical description of the kinetic laws, regulatory principles in context of the metabolic network, effect of the environmental factors on their activity, inhibition and activation of the activity, additionally students will get practical skills to measure enzyme activity, design enzyme assay based on the known experimental limitations, collect and analyse experimental data, apply regression analysis to derive kinetic values, interpret regression results. Also, student will learn how to purify enzymes from various sources and stabilize their activity by means of stabilizers, lyophilisation, immobilization, etc.
The course covers application of the biocatalytic processes in food biotechnology and analytical biochemistry. Some aspects of the kinetics of enzymatic reactions discussed in this course are used in industrial processes, modelling biological processes (including food processing) and can improve their effectiveness. The designed program will prepare student for conducting independent research and practical activity in research laboratories and industrial plants.
Lectures. The PowerPoint slides of the lectures explicitly exploit modern educational technologies, such as: analysis of case studies, examples based on own experience, problem-based learning.
Lecture 1 & 2 – The concept of biocatalysis I & II
Lecture 3 & 4 – Enzyme kinetics I & II
Lecture 5 – Control of enzyme activity I – Temperature
Lecture 6 – Control of enzyme activity II – pH
Lecture 7 – Control of enzyme activity III – Inhibition
Lecture 8 – Control of enzyme activity VI – Multisubstrate, Cooperation, Allostery
Guidelines for Laboratory Training
Recommended textbooks
1. Berg J.M., Tymoczko J.L., Stryer L. (2012) Biochemistry. 7th Ed. Freeman and Company.
2. Cornish-Bowden, A. (2012). Fundamentals of Enzyme Kinetics, 4th ed., John Wiley & Sons.
3. Fell, D. (1996). Understanding the Control of Metabolism (Frontiers in Metabolism,), Portland Pr.
4. Gupta, M. N. (1992). Thermostability of Enzymes, Springer.
5. Koolman, J., Röhm, K.-H. (2005). Color Atlas of Biochemistry, Thieme.
6. Motulsky, H., Christopoulos, A. (2003) Fitting models to biological data using linear and non-linear regression. GraphPad Software, Inc.
7. Nelson, D., Cox, M. (2012) Lehinger Principles of Biochemistry. 6th Ed. W.H. Freeman.
8. Sauro, H. M. (2011). Enzyme Kinetics for Systems Biology, Ambrosius Publishing.
9. Segel, I. H. (1976). Biochemical Calculations: How to Solve Mathematical Problems in General Biochemistry, Wiley.
10. Voet D., Voet J.G., Pratt C.W. (2013) Fundamentals of Biochemistry: Life at the Molecular Level. 4th Ed. Wiley
Created / Updated: 11 May 2016 / 11 May 2016
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