Course Details

• Credit: 4
• Semester: 2
• Prerequisite: none

Synopsis

This course covers properties and characteristics of enzyme, mode of reaction, reaction specificity. Source of enzyme, purification and characterisation. Factors affecting enzyme reaction: temperature, pH, enzyme concentration, substrate concentration, end-product concentration, activator, inhibitor. Quantitation of enzyme reaction, enzyme kinetics. Enzyme immobilisation techniques; immobilisation mechanism; advantage and disadvantage of immobilised enzyme. Application of enzyme in food and non-food industries: milk industry, detergent.