Transcript Enzymes in Industry_MJH_BIO 209
Application of Enzymes in Industry
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Enzymes in Industry-WHY
Key roles in numerous biotechnology products and processes commonly encountered in the form of food and beverages, cleaning supplies, clothing, paper products, transportation that are fuels, and pharmaceuticals • Enzymes can display stereo specificity , properties that have been exploited for asymmetric synthesis and racemic resolution.
• Chiral selectivity is employed to prepare enantiomerically pure pharmaceuticals, agrochemicals, chemical feedstocks, and food additives.
• Industrial enzyme microbial enzymes market has expanded at a rate of about 10% annually , have largely replaced the traditional plant and animal enzymes, and most of them are produced recombinantly .
• DNA technology has been used to modify substrate specificity and improve stability properties of enzymes for increasing yields of enzyme catalyzed reactions.
Industrial Uses 1. Starch conversions
• Production of glucose syrup • • • • Production of high fructose corn syrup Production of high maltose conversion syrups • • Production of cyclodextrins • Production of ethanol
2. Lignocellulosic Biomass conversions
Cellulose conversion Hemicellulose conversion Lignin conversion
Industrial Uses
3. Enzymes in the Production of Functional Oligosaccharides 4. Enzymes in the Modification of Fats and Oils 5. Enzymes in the Animal Feed Industry 6. Enzymes in the Pulp and Paper Industry 7. Enzymes in the Fruit Juice Processing Industry 8. Enzymes in the Meat and Fish Processing Industry 9. Enzymes in the Dairy Industry 10.Enzymes in Detergents 11. Enzymes in the Leather Industry 12.Enzymes in the Production of Bulk and Fine Chemicals 13.Analytical Applications of Enzymes 14.Enzyme-Replacement Therapy 15.Medical/Diagnostic use
What’s the connection?
Enzymes in industry
Enzymes from microorganisms have many uses in the home and in industry Proteases and lipases are used in biological detergents Proteases , carbohydrases and isomerase are used in food manufacture Advantages and disadvantages of using enzymes at home and in industry Enzymes can be used as diagnostic treat some diseases tool in medicine and to
Enzymes in the home
•Baby food: Proteases such as trypsin are used to predigest the protein in baby foods.
• Baking (bread): Fungal enzymes are used to catalyze the breakdown of starch into sugar. The enzymes also produce carbon dioxide gas, which makes the dough rise.
• Biological detergent (washing powder): Proteases, amylases and lipases are used to remove protein, starch and oily stains from clothes. • Brewing (beer): Proteases in barley are released as it is fermented during beer production. The enzymes break-down starch, carbohydrases and proteins, and clarify stored beers.
• Confectionary (chocolates): Enzymes are used to make soft-centred chocolates.
• Dairy products (cheese): Rennet (an enzyme from calves’ stomachs) is used to coagulate milk during cheese production, separating the curd (solids) from the whey (liquid). Lipases are used to enhance the flavour and ripening of blue cheeses, and lactases are used to break down lactose into glucose and Galactose.
• Fruit juice: Enzymes that act on cellulose reduce the cloudiness of fruit juices.
• Paper (penicillin box): Proteases and cellulases are used to soften and smooth pulped fibres during paper manufacture • Photography: Proteases are used to dissolve gelatin from waste film, allowing its silver content to be recovered and recycled.
• Rubber (place mat in high chair): Catalase is used to convert latex into foam rubber.
Chocolate Isomerase converts the sugar another type of sugar.
glucose into fructose , Fructose is sweeter than glucose, so a smaller amount is needed. This makes fructose syrup a useful ingredient in slimming foods.
Invertase is used to create soft-centered chocolates. The centre initially contains sucrose (cane sugar) and is hard.
The invertase breaks down the sucrose into the simpler sugars glucose and fructose, making the centre soft and runny .
Enzymes are used in biological washing powders • Proteases break down the coloured, insoluble proteins that cause stains to smaller, colourless soluble polypeptides.
• Can wash at lower temperatures
Lactose intolerant?
Lactase breaks down lactose in milk into glucose and galactose . This makes milk drinkable for lactose intolerant people.
Bio vs. Non- Bio?
What’s the difference?
Biological = contains proteases, amylases, lipases. Work best at 40
o
C.
Bio vs. Non- Bio?
Biological = contains proteases, amylases, lipases. Work best at 40
o
C.
Enzymes to break down stains from sweat, fat, grass, blood etc.
Environmentally friendly as washes can be done at lower temperatures
Baby Food
Proteases pre- digest proteins for the baby.
Sports Drinks
Starch is converted to sugar syrup using carbohydrases . Starch is very cheap as it is made by plants like Corn. Therefore using enzymes to convert plant starch into sweet sugar is a cheap source of sweetness
Slimming Foods
Glucose is converted to fructose using isomerase .
Fructose is sweeter so we use less of it = fewer calories.
Diagnostics • Liver enzymes found in the blood indicate liver damage • Urine from diabetics contains glucose. An enzyme in clinistrips breaks down glucose which causes an indicator to change colour.
Medicine • Lipase disease is put in capsules for people with pancreatic • The enzyme streptokinase is injected into heart attack patients to dissolve blood clots • Enzymes are used to treat blood cancer in children
Enzyme
Proteases
Enzyme use What it does
baby food break down stains Proteases and lipases biological washing powders changes lactose to glucose and galactose Carbohydrases change starch pre-digests some proteins Isomerase convert glucose turns into the sweeter fructose Lactase make milk for lactose intolerant turns it into sugar syrup people
Enzyme
Proteases
enzyme use
baby food
what it does
pre-digests some proteins Proteases and lipases biological washing powders break down stains Carbohydrases change starch turns into sugar syrup Isomerase convert glucose turns into the sweeter fructose Lactase make yoghurt changes lactose to glucose and galactose
Enzymes for starch conversion
a-amylase randomly hydrolyse a-1,4 linkages in both amylose and amylopectin to yeild mixture of glucose, maltose, and maltotriose b-amylase sometimes used in place of a-amylase. They hydrolyze alternate a-1,4 linkages and yield maltose residues Glucoamylase hydrolyses a-1,3. a-1,4 and a-1,6 linkages but is less efficient than a-amylase. Major role is to break cross links of amylopectin resulting in complete breakdown to glucose. Generally used to reduce CHO content of beers. Industrially obtained from fungus Aspergillus niger.
Glucose isomerase is used for conversion of glucose obtained after processing to fructose.
RESTRICTION ENDONUCLEASES
“the Molecular Scissors”
The 1978 Nobel Prize for Physiology or Medicine was awarded to Daniel Nathans, Werner Arber, and Hamilton Smith for their discovery of REs
RESTRICTION ENDONUCLEASES
RECOGNIZE and CUT specific 4 – 6 bp PALINDROME sequences known as restriction sites AluI
5’- A G C T - 3’ 3’- T C G A - 5’
EcoRI
5’- G A A T T C – 3’ 3’- C T T A A G – 5’
RESTRICTION ENDONUCLEASES
• Most restriction enzymes occur naturally in bacteria.
• Protect bacteria against viruses by cutting up viral DNA.
• Bacteria protects their own DNA from being cut up by methylation of restriction sites.
• More than 400 restriction enzymes have been isolated and are commercially available.
RESTRICTION ENDONUCLEASES
Blunt ends A G C T T C G A
AluI
Sticky ends G A A T T C C T T A A G
EcoRI
A G T C C T G A G A A T T C C T T A A G