Chapter 3: Enzymes Prof. Jung Hoe Kim

Introduction to Enzymes (3.1 and 3.2) Constituents of Enzymes Prof. Jung Hoe Kim

Introduction to Enzymes (3.1) Prof. Jung Hoe Kim

Major Classes of Enzymes (Table 3.1) Prof. Jung Hoe Kim

How Enzymes Work (3.2) Prof. Jung Hoe Kim

Enzyme Kinetics (3.3) Prof. Jung Hoe Kim

Enzyme Kinetics (3.3) Prof. Jung Hoe Kim

Michaelis-Menten Kinetics (eqn. 3.8) Prof. Jung Hoe Kim

Michaelis-Menten Kinetics (cont.) Prof. Jung Hoe Kim

Experimental Determination of Vm and K’m Prof. Jung Hoe Kim

Plotting Experimental Data Prof. Jung Hoe Kim

Other Types of Plots Prof. Jung Hoe Kim

Complex Enzyme Kinetics: Inhibition Prof. Jung Hoe Kim

Complex Enzyme Kinetics: Inhibition Prof. Jung Hoe Kim

More Inhibition Kinetics (eqn. 3.28 - 3.38) Prof. Jung Hoe Kim

Summary of Inhibition Kinetics Prof. Jung Hoe Kim

Temperature Effects on Enzyme Kinetics Prof. Jung Hoe Kim

pH Effects on Enzyme Kinetics (eqn. 3.40 - 3.44) Prof. Jung Hoe Kim

Immobilized Enzyme Systems Prof. Jung Hoe Kim

Immobilized Enzyme Systems 4. Repeated use of enzymes and increase of operational enzyme stability Prof. Jung Hoe Kim

Prof. Jung Hoe Kim

Detailed Methods of Enzyme Immobilization Prof. Jung Hoe Kim

Matrix Entrapment of Enzymes Prof. Jung Hoe Kim

Membrane Entrapment Prof. Jung Hoe Kim

Membrane Entrapment: Diffusion Processes Prof. Jung Hoe Kim

Surface Immobilization: Adsorption Prof. Jung Hoe Kim

Surface Immobilization: Covalent Bonding Prof. Jung Hoe Kim

Surface Immobilization: Support Bonding Prof. Jung Hoe Kim

Surface Immobilization: Support Bonding Prof. Jung Hoe Kim

Type of Enzyme Reactor and Operation Mode Prof. Jung Hoe Kim

Configuration of Reactor Type and Flow Pattern Prof. Jung Hoe Kim

Industrial Application of Enzymes Intracellular/Extracellular Enzyme Endotype/Exotype Enzyme in Polymer Hydrolysis Reaction Prof. Jung Hoe Kim

Industrial Application of Enzymes Prof. Jung Hoe Kim

효소반응을 이용해 다양한 종류의 생화학물질을 만들어 낼 수 있다 생물전환기술 (Bioconversion) : 1~2단계의 효소반응에 적용하는 기술 ① 포도당 (Glucose) 생산 전분 올리고당 포도당 Amylase Glucoamylase α- 1,3 / 1,6 ② 과당 (Fructose) 생산 포도당 과당 Glucose isomerase 지방, 아미노산, 항생제 등 다양한 물질 생산에 응용됨 Prof. Jung Hoe Kim

나노 효소는 효소의 변성에 의한 불활성화를 막을 수 있다 단백질 구조의 특성 나노 구조체-효소의 복합체 + 변성 pH, Temp. 구형 나노 구조체 + 활성효소 효소 활성 상실 효소 시간 활 성 (%) 나노화이버 고집적/부피 Trypsin 활성 20~30배 증가, 360일까지 안정성 유지 활 성 (%) 100% 50% 시간 0 20 40 60 80 100 120 140 160 180 200 220 <고려대, 김중배 교수> Prof. Jung Hoe Kim

효소반응은 특이적이면서도 마일드한 조건에서 일어난다 화 학 반 응 효 소 반 응 촉매 무기금속 단백질 용매 유기용매 물 반응조건 고온, 고압 상온, 상압 특이도 낮음 매우 높음 반응속도 빠름 느림 안정성 높음 모든 산업용 효소는 미생물로부터 저렴하게 생산하여 사용한다 Prof. Jung Hoe Kim

Diffusional Limitations: Immobilized Enzyme Systems (section 3.4.2) Prof. Jung Hoe Kim

Diffusional Effects on Surface-Bound Enzymes on Non-porous Supports Prof. Jung Hoe Kim

Diffusional Effects in Enzymes Immobilized in a Porous Matrix Prof. Jung Hoe Kim

Overview of Industrial and Medicinal Enzymes Prof. Jung Hoe Kim

Production Statistics of Industrial Enzymes, (1990) Prof. Jung Hoe Kim

Production Statistics of Industrial Enzymes (cont., 1990) Prof. Jung Hoe Kim

“Typical” Production of Industrial Enzymes Prof. Jung Hoe Kim

Medicinal Uses of Enzymes Prof. Jung Hoe Kim