SubjectsSubjects(version: 954)
Course, academic year 2019/2020
Enzymology - N320034
Title: Enzymologie
Guaranteed by: Department of Biochemistry and Microbiology (320)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019 to 2020
Semester: both
Points: 5
E-Credits: 5
Examination process:
Hours per week, examination: 2/2, C+Ex [HT]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Is provided by: M320010
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.
Is interchangeable with: M320010, AM320010
Examination dates   Schedule   
Annotation -
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.
Last update: Spiwok Vojtěch (14.01.2018)
Aim of the course -

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

Last update: Spiwok Vojtěch (14.01.2018)
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)

Last update: Spiwok Vojtěch (14.01.2018)
Learning resources -

Last update: Spiwok Vojtěch (14.01.2018)
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

Last update: TAJ320 (26.09.2013)
Registration requirements -

Biochemistry I

Last update: Spiwok Vojtěch (14.01.2018)
Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0.5 14
Účast na přednáškách 1.5 42
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0.5 14
Práce na individuálním projektu 0.5 14
Příprava na zkoušku a její absolvování 1.5 42
Účast na seminářích 0.5 14
5 / 5 140 / 140
Coursework assessment
Form Significance
Regular attendance 30
Defense of an individual project 10
Examination test 30
Oral examination 30