SubjectsSubjects(version: 941)
Course, academic year 2019/2020
Enzymology - M320010
Title: Enzymologie
Guaranteed by: Department of Biochemistry and Microbiology (320)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019 to 2019
Semester: both
Points: 4
E-Credits: 4
Examination process:
Hours per week, examination: 2/1, C+Ex [HT]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
For type: Master's (post-Bachelor)
Additional information:
Note: you can enroll for the course in winter and in summer semester
Guarantor: Spiwok Vojtěch prof. Ing. Ph.D.
Valentová Olga prof. RNDr. CSc.
Interchangeability : AM320010, N320034
Is interchangeable with: AM320010
Examination dates   Schedule   
This subject contains the following additional online materials
Annotation -
Last update: Spiwok Vojtěch prof. Ing. Ph.D. (14.01.2018)
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.
Aim of the course -
Last update: Hladíková Jana (13.12.2017)

Students will be able to:

Design experiments for characterisation and application of enzymes and analyse their results. These skills will be applicable in biochemistry research, drug design, food and non-food technologies and analytical chemistry

Literature -
Last update: Spiwok Vojtěch prof. Ing. Ph.D. (14.01.2018)

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)

Learning resources -
Last update: Spiwok Vojtěch prof. Ing. Ph.D. (09.08.2023)

Requirements to the exam -
Last update: Spiwok Vojtěch prof. Ing. Ph.D. (14.01.2018)

Credit will be obtained based on a written solution of an individual enzyme kinetics assignment in given deadline.

Syllabus -
Last update: Hladíková Jana (13.12.2017)

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

Registration requirements -
Last update: Spiwok Vojtěch prof. Ing. Ph.D. (08.02.2018)


Course completion requirements -
Last update: Spiwok Vojtěch prof. Ing. Ph.D. (14.01.2018)

Only students with a credit can register for an exam. Credit will be obtained based on a written solution of an individual enzyme kinetics assignment in given deadline. The exam comprises a written and oral part. Students must reach at least 50 % from the test and at least 15 % from the general part (maximum 50 %) and at least 15 % from the applied part (maximum 50 %).

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0.5 14
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0.5 14
Práce na individuálním projektu 0.5 14
Příprava na zkoušku a její absolvování 1 28
Účast na seminářích 0.5 14
4 / 4 112 / 112
Coursework assessment
Form Significance
Regular attendance 10
Report from individual projects 10
Examination test 40
Oral examination 40