Enzymes In Chemical Industry
Enzymes contributed greatly to the traditional and modern chemical industry by improving existing processes. The pharmaceutical enzyme applications will see the fastest growth as growing per capita income in the developing regions lead to greater access to health care. America will remain the leading consumer of enzymes, while the Asian region (India, China, and Japan) is forecasted to surpass Western Europe as the second largest consumer of Enzymes. Western Europe would still occupy the largest producer of enzymes in the future years. In this review article, we focus industrial applications of enzymes, specially on technical, feed, food and cosmetic products. Application of enzymes 1) Enzymes in technical applications (1) – Now a day enzymes …show more content…
• Now a days cellulases are commonly used in garments made with a variety of cellulosics such as cotton, linen, lyocell and viscose and polynosic rayon. • Catalase is used in dye house water recycling to eliminate residual hydrogen peroxide following bleaching. • Proteases are used for softening of wool as well as protect it from pilling as well as for sand washing of silk. • In the fuel ethanol application, typically amylases and amyloglucosidases leads to covert a feedstock to a substrate fermented by yeast generates ethanol. • Enzymes are also used in the production of fine chemicals and pharmaceuticals. 2) Enzymes in food industry (2),(3),(4),(5)(6) – • Baking industry: Presently, enzymes are used to make up for deficiencies in some flours, to provide for specific properties in the flour and dough on a predictable basis or to lower the protein level of flour for biscuits and crackers. Enzymes used are e.g. amylases, hemicellulases, amyloglucosidase, and protease. Amylases and hemicellulases are applied to improve and standardize the quality of the bread (e.g. softness, volume, crumb quality). Amyloglucosidase is used to ensure an even browning of the crust. Proteases are applied to decrease the level of protein in flours for …show more content…
Feed enzymes are degrading specific feed components which are otherwise harmful or of little or no value. In doing so, a wider range of ingredients may be used in diet formulation. Feed enzymes may be used to increase the amount of nutrients available from vegetable proteins or to substitute a previously unacceptable energy source for another (eg. barley for wheat in
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Turnip Peroxidase Lab Report
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Lab Report On Enzyme Activity
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Laboratory Report on Enzyme Activity
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How Does Temperature Affect Yeast Fermentation
1859 Words | 8 PagesEnzymes are proteins that catalyze chemical reaction, and they work best at their optimal conditions (optimum pH, temperature etc.) but when the environment is not close to the optimum conditions, the enzymes denature and do not function anymore1. An excellent example would of the effect of temperature on yeast fermentation would be that the bacterial cells if exposed to very high temperature (above the optimal) would no longer function since their enzymes are denatured. The yeast would produce the most Carbon dioxide in the optimal temperature (45 °C ±1/°C) and other temperatures below the optimal temperature would not produce sufficient Carbon dioxide and any temperature above will produce too much that it will lead to the sinking of the bread and death of yeast because its enzymes have been denatured, therefore the reaction will stop. The bread will certainly sink if is not exposed to the right temperature the yeast will not ferment
Bio Chem: Lab Report Of Amylase In Enzyme
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Effect Of Temperature On Amylase
1167 Words | 5 Pages5 water bath were set up each to10 °C. (5 were used do the experiment faster) 5 cm3 of starch solution were added into the 5 test tubes that were labeled test tubes. Then 5 cm3 of amylase enzyme was added into the other 5 test tubes that were labeled. Put one of the starch solution test tube (preferably the one labeled 1) and one of the test tube containing amylase into the water bath (10 °C).
Alkaline Phosphatase Enzyme Lab Report
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Lab Report On Catalase And Temperature
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Effect Of Enzyme Concentration On Enzyme Reaction
1046 Words | 5 PagesAlong with being found in plants, they are also present in liver cells, kidney cells, leukocytes and erythrocytes. For the concentration of enzyme experiment, the hypothesis was if the concentration of an enzyme increases, then the enzyme activity will increase as well. The hypothesis was proven to be true, because there are more enzymes to react with substrates. For the enzyme—factors affecting, the hypothesis concluded was if the temperature increases, than the enzyme activity will increase. This however was proven wrong, because enzymes become unstable at higher temperatures.
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