PPT-Lecture 12. Enzymes in food processing.

Author : jane-oiler | Published Date : 2019-02-20

Food biochemistry and food processing 2012 Simpson BK Ed 2 nd edition John Wiley amp Sons Inc Enzymes in food processing Advantages Enzymes are proteins with powerful

Presentation Embed Code

Download Presentation

Download Presentation The PPT/PDF document "Lecture 12. Enzymes in food processing." is the property of its rightful owner. Permission is granted to download and print the materials on this website for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.

Lecture 12. Enzymes in food processing.: Transcript


Food biochemistry and food processing 2012 Simpson BK Ed 2 nd edition John Wiley amp Sons Inc Enzymes in food processing Advantages Enzymes are proteins with powerful catalytic . Definition of an enzyme. Enzyme. is . protein . . catalyst. (i.e. . increase the rate of reactions. ). . NOT. changed during the reaction. Chapter 2: Section 2.5. 1. Objectives. SWBAT explain the effect of a catalyst on activation energy. . SWBAT describe how enzymes regulate chemical reactions. . and maintain homeostasis.. 2. Starter: How can this be possible. Enzymes as Catalysts. Enzymes are used to speed up chemical (metabolic) reactions e.g. respiration or photosynthesis- so why use enzymes in industry?. They are specific. can catalyse reactions between specific chemicals, even in a large mixture . Warm up. Grab warm up and complete. We will be putting this into your . journal. When you are done with your warm up look over your Vocab 1-1, you have a . quiz today. Biomolecule review. Cellulose, a structural component of the cell wall of plants and some forms of algae, is mainly used to produce paper and cardboard products. Cellulose would be an example of which type of biomolecule. Presented by Fotios Patsalis . Bio . 446/546 FALL 2016. M/F 13.00-15.50h,. Castetter. . Hall 37. Restriction Enzymes: Molecular Scissors. Restriction enzymes (. endonuleases. ) are specific endonucleases which . Enzymes speed up chemical reactions.. Everything that happens in a cell. Growth. Reproduction. Interaction with the environment. Response to stimuli. Is the result of a chemical reaction.. A chemical reaction is a change in the arrangement. 6.4 Cloning & Biotechnology. Learning Objectives. Understand the methods used for immobilising enzymes.. Understand the advantages of using immobilised enzymes.. Enzymes as Catalysts. Enzymes are used to speed up chemical (metabolic) reactions e.g. respiration or photosynthesis- so why use enzymes in industry?. Are specific for . what they . catalyze . and do not permanently change during reactions. End in the word -. ase. Function of Enzymes. Enzymes work by lowering the activation energy (the amount of energy needed to start a reaction). . E S <=> ES <=> ES* <=> EP <=> E P. Michaelis-Menten Kinetics. E S <=> ES <=> ES* <=> EP <=> E P. Rate of Formation. Substrate. Product. Enzyme. Enzyme-. 1. What are enzymes?. Each enzyme has only one specific reaction it can perform. . 2. How many different reactions can a single enzyme perform?. Yes, the same enzyme molecule can be used over and over. Part 1. . Chapter 3. Learning outcomes. You should be able to:. explain how enzymes work. describe and explain the factors that affect. enzyme activity. use V. max. and K. m. to compare the affinity of different enzymes for their substrates. : An enzymes that breaks down nucleic acid molecule by breaking the phosphodiester bonds at end 3. / . or 5. /.. Endonucleases. : . An Enzyme that hydrolyzes internal phosphodiester bonds in a polynucleotide chain or nucleic acid molecules.. To the penny placed on your desk.. Observe the penny but don’t touch it. What happens?. Explain why. 2. Give the penny a . little . push. What happened?. Why did the penny move the second time and not the first time?. Regulation of enzymes Introduction andProperties of Enzymes Enzymes are characteristics to facilitate the Enzyme-catalyzed reactions take place Reactants need to pass over the energy barrier, Catalys

Download Document

Here is the link to download the presentation.
"Lecture 12. Enzymes in food processing."The content belongs to its owner. You may download and print it for personal use, without modification, and keep all copyright notices. By downloading, you agree to these terms.

Related Documents