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Download e-book for iPad: Biocatalysts and Enzyme Technology by Klaus Buchholz

By Klaus Buchholz

ISBN-10: 3527329897

ISBN-13: 9783527329892

This moment version of a bestselling textbook bargains an instructive and finished evaluate of our present wisdom of biocatalysis and enzyme technology.
The publication now includes approximately forty% extra published content material. 3 chapters are thoroughly new, whereas the others were completely up to date, and a bit with difficulties and recommendations in addition to new case reports were added.
Following an creation to the heritage of enzyme functions, the textual content is going directly to hide extensive enzyme mechanisms and kinetics, creation, recovery,
characterization and layout through protein engineering. The authors deal with a vast diversity of purposes of soluble and immobilized biocatalysts, together with wholecell
platforms, using non-aqueous response structures, purposes in natural synthesis, bioreactor layout and response engineering. how to estimate the
sustainability, very important net assets and their evaluate, and laws in regards to the use of biocatalysts also are coated.

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Additional resources for Biocatalysts and Enzyme Technology

Sample text

In milk, the lactose content cannot be changed, but in whey it can be increased by nanofiltration. The upper limit is given by the solubility (150–200 g lÀ1), which is lower than that for other disaccharides such as sucrose. As both substrates and products have no basic or acidic functional groups, the equilibrium constant should not depend on pH, but on the temperature. This dependence must be known in order to select a suitable process temperature (T ), though the selection also depends on the properties of the biocatalyst.

3 Historical Highlights of Enzyme Technology/Applied Biocatalysis remarkably short and precise manner, that “ . . ” In subsequent reports, he described a process that solved this problem (Buchner, 1897), and provided experimental details for the preparation of a cell-free pressed juice from yeast cells that transformed sugar into alcohol and carbon dioxide. Buchner presented the proof that (alcoholic) fermentation did not require the presence of “ . . ” The agent was in fact a soluble substance – without doubt a protein body – that he called zymase (Buchner, 1897).

The number of allergy cases increased rapidly among the employees and users, due to the inhalation of the small enzyme particles. Fortunately, the companies reacted rapidly and covered the enzymes used in washing powders in a drying process with a wax layer, yielding particles so large (>100 mm) that they cannot be inhaled into the lung. This reduced the number of new allergy cases rapidly. Likewise, when enzymes are used in the liquid phase, aerosol formation must be prevented. Some proteins (enzymes) can also be transferred from the digestive tract into the bloodstream and cause allergies.

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Biocatalysts and Enzyme Technology by Klaus Buchholz

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