Enzymes in industry production and applications
Leading experts from all over the world present an overview of the use of enzymes in industry for:- the production of bulk products, such as glucose, or fructose- food processing and food analysis- laundry and automatic dishwashing detergents- the textile, pulp and paper and animal feed industries-...
| Otros Autores: | |
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| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
Weinheim, [Germany] :
Wiley-VCH Verlag GmbH & Co. KGaA
2007.
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| Edición: | Third, completely revised edition |
| Materias: | |
| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009665113606719 |
Tabla de Contenidos:
- Enzymes in Industry; Contents; Preface to the Third Edition; List of Contributors; Abbreviations; 1 Introduction; 1.1 History; 1.2 Enzyme Nomenclature; 1.2.1 General Principles of Nomenclature; 1.2.2 Classification and Numbering of Enzymes; 1.3 Structure of Enzymes; 1.3.1 Primary Structure; 1.3.2 Three-Dimensional Structure; 1.3.3 Quaternary Structure, Folding, and Domains; 1.3.4 The Ribozyme; 1.4 Enzymes and Molecular Biology; 1.4.1 Biosynthesis of Enzymes; 1.4.2 Enzymes and DNA; 2 Catalytic Activity of Enzymes [57, 58, 60]; 2.1 Factors Governing Catalytic Activity [63]; 2.1.1 Temperature
- 2.1.2 Value of pH2.1.3 Activation; 2.1.4 Inhibition [65]; 2.1.5 Allostery [66]; 2.1.6 Biogenic Regulation of Activity; 2.2 Enzyme Assays; 2.2.1 Reaction Rate as a Measure of Catalytic Activity; 2.2.2 Definition of Units; 2.2.3 Absorption Photometry [71]; 2.2.4 Fluorometry [78]; 2.2.5 Luminometry [80]; 2.2.6 Radiometry; 2.2.7 Potentiometry [81]; 2.2.8 Conductometry; 2.2.9 Calorimetry; 2.2.10 Polarimetry; 2.2.11 Manometry; 2.2.12 Viscosimetry; 2.2.13 Turbidimetry; 2.2.14 Immobilized Enzymes [91]; 2.2.15 Electrophoresis; 2.3 Quality Evaluation of Enzyme Preparations; 2.3.1 Quality Criteria
- 2.3.2 Specific Activity2.3.3 Protein Determination; 2.3.4 Contaminating Activities; 2.3.5 Electrophoretic Purity; 2.3.6 High-Performance Liquid Chromatography [111]; 2.3.7 Performance Test; 2.3.8 Amino Acid Analysis and Protein Sequence Analysis; 2.3.9 Stability [93]; 2.3.10 Formulation of Enzyme Preparations; 3 General Production Methods; 3.1 Microbial Production; 3.1.1 Organism and Enzyme Synthesis; 3.1.2 Strain Improvement; 3.1.3 Physiological Optimization; 3.1.4 The Fermentor and its Limitations; 3.1.5 Process Design; 3.1.6 Modeling and Optimization; 3.1.7 Instrumentation and Control
- 3.2 Isolation and Purification [172-187]3.2.1 Preparation of Biological Starting Materials; 3.2.1.1 Cell Disruption by Mechanical Methods; 3.2.1.2 Cell Disruption by Nonmechanical Methods; 3.2.2. Separation of Solid Matter; 3.2.2.1 Filtration; 3.2.2.2 Centrifugation; 3.2.2.3 Extraction; 3.2.2.4 Flocculation and Flotation; 3.2.3 Concentration; 3.2.3.1 Thermal Methods; 3.2.3.2 Precipitation; 3.2.3.3 Ultrafiltration; 3.2.4 Purification; 3.2.4.1 Crystallization; 3.2.4.2 Electrophoresis; 3.2.4.3 Chromatography; 3.2.5 Product Formulation; 3.2.6 Waste Disposal; 3.3 Immobilization; 3.3.1 Definitions
- 3.3.2 History3.3.3 Methods; 3.3.3.1 Carrier Binding; 3.3.3.2 Cross-linking; 3.3.3.3 Entrapment; 3.3.4 Characterization; 3.3.5 Application; 4 Discovery and Development of Enzymes; 4.1 Enzyme Screening; 4.1.1 Overview; 4.1.2 Natural Isolate Screening; 4.1.3 Molecular Screening; 4.1.4 Environmental Gene Screening; 4.1.5 Genomic Screening; 4.1.6 Proteomic Screening; 4.2 Protein Engineering; 4.2.1 Introduction; 4.2.2 Application of Protein Engineering in Academia and Industry; 4.2.3 Outlook; 5 Industrial Enzymes; 5.1 Enzymes in Food Applications; 5.1.1 Enzymes in Baking; 5.1.1.1 Introduction
- 5.1.1.2 Amylases
