Food Biochemistry and Food Processing (2 edition)

BLBS102-c07 BLBS102-Simpson March 21, 2012 11:12 Trim: 276mm X 219mm Printer Name: Yet to Come

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Biocatalysis, Enzyme Engineering and

Biotechnology

G. A. Kotzia, D. Platis, I. A. Axarli, E. G. Chronopoulou, C. Karamitros, and

N. E. Labrou

Preface

Enzyme Structure and Mechanism

Nomenclature and Classification of Enzymes

Basic Elements of Enzyme Structure

The Primary Structure of Enzyme

The Three-Dimensional Structure of Enzymes

Theory of Enzyme Catalysis and Mechanism

Coenzymes, Prosthetic Groups and Metal Ion Cofactors

Kinetics of Enzyme-Catalysed Reactions

Thermodynamic Analysis

Enzyme Dynamics During Catalysis

Enzyme Production

Enzyme Heterologous Expression

The Choice of Expression System

Bacterial Cells

Mammalian Cells

Yeast

Filamentous Fungi

Insect Cells

Dictyostelium discoideum

Trypanosomatid Protozoa

Transgenic Plants

Transgenic Animals

Enzyme Purification

Ion-Exchange Chromatography

Affinity Chromatography

Enzyme Engineering

Tailor-Made Enzymes by Protein Engineering

Rational Enzyme Design

Directed Enzyme Evolution

Immobilised Enzymes

Methods for Immobilisation

Adsorption

Covalent Coupling

Cross-linking

Entrapment and Encapsulation

New Approaches for Oriented Enzyme Immobilisation:

The Development of Enzyme Arrays

Enzyme Utilisation in Industry

Enzymes Involved in Xenobiotic Metabolism and

Biochemical Individuality

Phase I

Phase II

Phase III

Acknowledgements

References

Abstract:Enzymes are biocatalysts evolved in nature to achieve

the speed and coordination of nearly all the chemical reactions that

define cellular metabolism necessary to develop and maintain life.

The application of biocatalysis is growing rapidly, since enzymes

offer potential for many exciting applications in industry. The ad-

vent of whole genome sequencing projects enabled new approaches

for biocatalyst development, based on specialised methods for en-

zyme heterologous expression and engineering. The engineering of

enzymes with altered activity, specificity and stability, using site-

directed mutagenesis and directed evolution techniques are now

well established. Over the last decade, enzyme immobilisation has

become important in industry. New methods and techniques for en-

zyme immobilisation allow for the reuse of the catalysts and the

development of efficient biotechnological processes. This chapter

reviews advances in enzyme technology as well as in the techniques

and strategies used for enzyme production, engineering and immo-

bilisation and discuss their advantages and disadvantages.

PREFACE

Enzymes are proteins with powerful catalytic functions. They

increase reaction rates sometimes by as much as one million

fold, but more typically by about one thousand fold. Catalytic

activity can also be shown, to a limited extent, by biological

molecules other than the ‘classical’ enzymes. For example, an-

tibodies raised to stable analogues of the transition states of

a number of enzyme-catalysed reactions can act as effective

Food Biochemistry and Food Processing, Second Edition. Edited by Benjamin K. Simpson, Leo M.L. Nollet, Fidel Toldr ́a, Soottawat Benjakul, Gopinadhan Paliyath and Y.H. Hui.

©C2012 John Wiley & Sons, Inc. Published 2012 by John Wiley & Sons, Inc.

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