SubjectsSubjects(version: 955)
Course, academic year 2019/2020
Enzymology - D320003
Title: Enzymologie
Guaranteed by: Department of Biochemistry and Microbiology (320)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2014 to 2022
Semester: summer
Points: summer s.:0
E-Credits: summer s.:0
Examination process: summer s.:
Hours per week, examination: summer s.:0/0, other [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Additional information:
Note: course is intended for doctoral students only
can be fulfilled in the future
Guarantor: Spiwok Vojtěch prof. Ing. Ph.D.
Valentová Olga prof. RNDr. CSc.
Examination dates   Schedule   
Annotation -
The general part of the course presents advanced topics of enzyme kinetics, enzyme assays with a focus on "high throughput" approaches, 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 and current trends in application of enzymes in biotechnology, analytical chemistry, clinical diagnostics and organic synthesis.
Last update: Spiwok Vojtěch (05.03.2014)
Aim of the course -

Students will be able to:

Design and apply advanced methods for characterisation and application of enzymes in biochemistry research, drug design, food and non-food technologies and analytical chemistry

Last update: Spiwok Vojtěch (05.03.2014)
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)

Last update: Spiwok Vojtěch (05.03.2014)
Learning resources -

Last update: Spiwok Vojtěch (05.03.2014)
Syllabus -

1. Enzyme kinetics, Michaelis-Menten kinetics, multi-substrate reactions

2. Enzyme inhibition

3. Enzyme assays, application of optical, separation, electrochemical and other methods

4. Regulation of enzyme activity by non-covalent interactions and covalent modifications, methods of enzyme research

5. Enzymes as drug targets, drug design

6. Explanation of enzyme catalysis, mechanisms of enzymatic reactions, methods of mechanism studies

7. Enzyme engineering, rational and directed evolution

8. Enzyme sources, searching and production of new enzymes

9. Application of enzymes in food and non-food technologies

11. Enzymes as analytical sensors and diagnostic tools

12. Biotransformations, enzymes in organic synthesis

Last update: Spiwok Vojtěch (05.03.2014)
Registration requirements -


Last update: Spiwok Vojtěch (05.03.2014)
Course completion requirements -

Written and oral exam, written essay.

Last update: Spiwok Vojtěch (05.03.2014)
Coursework assessment
Form Significance
Regular attendance 20
Examination test 40
Oral examination 40