Food Biochemistry and Food Processing

8

Enzyme Engineering and Technology

D. Platis, G. A. Kotzia, I. A. Axarli, and N. E. Labrou*

175

Preface
Enzyme Structure and Mechanism
Nomenclature and Classification of Enzymes
Basic Elements of Enzyme Structure
The Primary Structure of Enzymes
The Three-Dimensional Structure of Enzymes
Theory of Enzyme Catalysis and Mechanism
Coenzymes, Prosthetic Groups, and Metal Ion
Cofactors
Kinetics of Enzyme-Catalyzed Reactions
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
TrypanosomatidProtozoa
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
Immobilized Enzymes
Methods for Immobilization
Adsorption
Covalent Coupling

Cross-linking

Entrapment and Encapsulation

New Approaches for Oriented Enzyme

Immobilization: The Development of Enzyme

Arrays

Enzyme Utilization in Industry

References

PREFACE

Enzymes are proteins with powerful catalytic func-
tions. They increase reaction rates sometimes by as
much as a million-fold, but more typically by about
a thousand-fold. Catalytic activity can also be exhib-
ited, to a limited extent, by biological molecules oth-
er than the “classical” enzymes. For example, anti-
bodies raised to stable analogs of the transition
states of number of enzyme-catalyzed reactions can
act as effective catalysts for those reactions (Hsieh-
Wilson et al. 1996). In addition, RNA molecules can
also act as catalysts for a number of different types
of reactions (Lewin 1982). These antibodies and
RNA catalysts are known as abzymes and riboz-
ymes, respectively.
Enzymes have a number of distinct advantages
over conventional chemical catalysts. Among these
are their high productivity, catalytic efficiency,
specificity, and ability to discriminate between simi-
lar parts of molecules (regiospecificity) or optical
isomers (stereospecificity). Enzymes, in general,
work under mild conditions of temperature, pres-
sure, and pH. This advantage decreases the energy
*Corresponding author requirements and therefore reduces the capital costs.

Food Biochemistry and Food Processing

Edited by Y. H. Hui

Copyright © 2006 by Blackwell Publishing