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Obnovit | RAW

Enzymology

Lecture Excercise/laboratory
2019, Summer Semester
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Credits 5
Hours per week 2 / 2 / 0
Examination C+Ex
Study Language Czech
Level []
Guarantor doc. Ing. Vojtěch Spiwok, Ph.D.
prof. RNDr. Olga Valentová, CSc.
Supplemental electronic materials available at UCT Prague's e-learning

Summary

The general part of the course presents enzyme nomenclature, their covalent structure and structures of cofactors, enzyme kinetics, enzyme assays, regulation of enzymes in the cell, medicinal enzymology, enzyme engineering and mechanisms of enzymatic reactions. The second part will present applied enzymology, namely industrial production of enzymes, application of enzymes in food and non-food industry, enzyme-associated changes in food and raw materials and the role of enzymes in analytical chemistry, clinical diagnostics, molecular biology research and organic synthesis.

Syllabus

1. Enzyme structure, cofactors, coenzymes and prosthetic groups
2. Enzyme nomenclature, overview of enzyme classes, formation of systematic and accepted names of enzymes
3. Enzyme kinetics, Michaelis-Menten kinetics, inhibition, multi-substrate reactions, evaluation of kinetic parameters by non-linear regression
4. Enzyme assays, application of optical, separation, electrochemical and other methods, enzyme activity calculation
5. Regulation of enzyme activity by non-covalent interactions and covalent modifications, methods of enzyme research
6. Enzymes as drug targets, drug design, protein-ligand interaction thermodynamics
7. Explanation of enzyme catalysis, mechanisms of enzymatic reactions, methods of mechanism studies, enzyme engineering, rational and directed evolution
8. General properties of technological enzymes, their sources, searching and production of new enzymes
9. Characteristics of the most important technological enzymes
10. Application of enzymes in food technologies
11. Application of enzymes in non-food technologies
12. Biochemical changes in food and food raw materials
13. Enzymes as analytical sensors and diagnostic tools
14. Biotransformations, enzymes in organic synthesis

Literature

A: A.G. Marangoni (Ed.): Enzyme Kinetics. John Wiley & Sons, Inc. 2003, ISBN: 9780471159858 (printed), 9780471267294 (online)
A: H. Bisswanger: Enzyme Kinetics. Wiley-VCH Verlag GmbH, 2002, ISBN: 9783527303434 (printed), 9783527601752 (online)
A: R.J. Whitehurst, M. van Oort: Enzymes in Food Technology, Blackwell Publishing Ltd, 2010, ISBN: 9781405183666 (printed), 9781444309935 (online)
A: J. Polaina, A.P. MacCabe: Industrial Enzymes : Structure, Function and Applications, Springer Dordrecht NLD, 2007, ISBN: 9789048173549 (printed), 9781402053771 (online)
A: J.R. Whitaker, A.G.J. Voragen, D.W.S. Wong, Handbook of Food Enzymology, CRC Press 2002 ISBN: 9780824706869 (printed), 9780203910450, (online)
A: W. Aehle: Enzymes in Industry, Wiley-VCH 2004 ISBN 9783527295920 (printed) 9783527602131 (online)


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Technická 5
166 28 Praha 6 – Dejvice
IČO: 60461373
DIČ: CZ60461373

Datová schránka: sp4j9ch

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