Food, Agricultural and Biological Engineering Department                                                                    

694   Group Studies Course: Enzymes in Food and Biological Processing

Spring 2008

Instructor:          Dr. Gönül Kaletunç

                            210 Agr. Engr. Bldg., phone: 292-0419, e-mail: kaletunc.1@osu.edu

Class Hours and Location:         Tuesday  / Thursday 5:30 - 6:48 pm

                                                        Ag Eng Bldg. Room 142

Office Hours:  by appointment

Official Course Description

Enzymes as biocatalysts. Enzyme production. Enzyme kinetics. Immobilization methods. Reactor design for enzyme reactions. Application of enzymes in food and biological processes. Enzymes in nanotechnology. Regulatory issues for enzyme use.

Course Prerequisites

Chem 123/125, Chem 231/251

Texts

Biocatalysts and Enzyme Technology, Klaus Bucholz, Volker Kasche, Uwe T. Bornscheuer, 2005, Wiley-VCH..

Reference Texts

Enzyme Kinetics, A modern approach, A.G. Marangoni, Wiley, 2003

Carrier-bound immobilized enzymes, Linqiu Cao, Wiley-VCH,   2005

Immobilization of enzymes and cells, Editor; Jose M. Guisan, Humana Press, 2006,.

Course Objective: The course is designed to review current practices on the application of enzymes in food and biological processes in free and immobilized form.

Learning Objectives (and associated program outcomes a-k)

Upon successful completion of this course, you should be able to:

• Describe enzymes, their functions, and their specificity in biological systems (a)
• Understand the production and purification of enzymes (a)
• Understand the kinetic behavior of enzymes and its relation to enzyme activity (a, b, e)
• Describe and characterize enzyme kinetics by using mathematical models (a)
• Design batch and continuous reactors for enzyme catalyzed reactions (a, b)
• Choose appropriate immobilization methods for various enzyme systems and characterize immobilized enzymes (a, c)
• Evaluate the technical and economic feasibility of application of free and immobilized enzymes in food and biological processes (k)
• Understand the regulatory issues for enzyme use in food systems (f, h, j).

The required term project emphasize  teamwork (d), professional and ethical responsibility (f), and communication skills, written and verbal (g).

Assessments

Students submit homework assignments and a term project. In addition, students complete quizzes, one mid-term and one final exam.

Grading : Final grades will be based on the items listed below.

Program Educational Objectives

This course focuses on FABE Program Objectives 1, 2, 3, 4, and 5 (approximately 20%, 40%, 10%, 10%, and 20% respectively). 

Prepared by                                                               Date

Gönül Kaletunç                                                            02/11/08

Topics:

• Enzyme technology
  • Definition of biocatalyst
  • Important scientific steps in application of biocatalysts
  • Current and potential future applications of enzyme technology
• Enzyme characterization
  • Classification of enzymes
    • Oxidoreductases
    • Transferases
    • Hydrolases
      • Lipases
      • Amylases
      • Cellulases
    • Lyases
    • Isomerases
    • Ligases
  • Enzyme structure
  • Enzyme function and specificity
  • Structure function relationship of enzymes
  • Enzyme kinetics and mechanism
  • Temperature and pH dependency of enzyme kinetics
  • Enzyme cofactors
  • Analysis of stability, denaturation, aggregation, renaturation of enzymes
  • Enzyme inhibitors
  • Change of enzyme properties by natural evolution or enzyme engineering
• Enzymes in food and biological applications
  • Food processing
  • Fermentation
  • Biofuels
  • Biosensors
  • Bioremediation
• Enzyme production and purification
  • Enzyme sources
  • Enzymes from extremophiles
    • Recombinant DNA technology
  • Downstream processing of enzymes
• Immobilization of enzymes
  • Adsorption
  • Entrapment
  • Covalent binding
  • Encapsulation
  • Unconventional enzyme immobilization
  • Characterization of immobilized enzymes
• Reactor design for enzyme reactions
  • Type of reactors and their evaluation
  • Residence time distribution
  • Mixing and dispersion coefficient
• Regulatory issues for enzyme use
• Economical analysis of enzyme use