|
|
|
||
|
This course focuses on kinetics and mechanisms of enzymatic reactions, thermodynamics of enzyme-inhibitor (or enzyme-cofactor, enzyme-activator etc) interactions, analytical applications and biophysical methods for enzyme assays, 3D structure and mechanism determination. The course also focuses on enzyme engineering approaches and enzyme prospection by gene technologies. Properties of selected industrial enzymes will be presented. Enzymes used in molecular biology will be also discussed.
In individual projects the students will study a selected type of enzymes, their structure, mechanism, function and application. The choice will follow the topic of the doctoral project or the current state of research in enzymology. The results will be presented in the form of short presentation.
Last update: Spiwok Vojtěch (23.04.2018)
|
|
||
|
Students will have understanding of enzyme mechanism, enzyme kinetics and enzyme activity regulation. They will gain knowledge of the technologically important enzymes, their properties and targeted possibilities to discover enzymes with improved properties. Students will be able to design and apply advanced methods for characterization and application of enzymes in biochemical research, drug development, food and noon-food technologies and genetic engineering. Last update: Spiwok Vojtěch (06.07.2018)
|
|
||
|
Written and oral exam, presentation. Last update: Spiwok Vojtěch (23.04.2018)
|
|
||
|
A.G. Marangoni (Ed.): Enzyme Kinetics. John Wiley & Sons, Inc. 2003, ISBN: 9780471159858 (printed), 9780471267294 (online) H. Bisswanger: Enzyme Kinetics. Wiley-VCH Verlag GmbH, 2002, ISBN: 9783527303434 (printed), 9783527601752 (online) R.J. Whitehurst, M. van Oort: Enzymes in Food Technology, Blackwell Publishing Ltd, 2010, ISBN: 9781405183666 (printed), 9781444309935 (online) J. Polaina, A.P. MacCabe: Industrial Enzymes : Structure, Function and Applications, Springer Dordrecht NLD, 2007, ISBN: 9789048173549 (printed), 9781402053771 (online) J.R. Whitaker, A.G.J. Voragen, D.W.S. Wong, Handbook of Food Enzymology, CRC Press 2002 ISBN: 9780824706869 (printed), 9780203910450, (online) W.Aehle: Enzymes in Industry, Wiley-VCH 2004 ISBN 9783527295920 (printed) 9783527602131 (online) Last update: Valentová Olga (16.10.2018)
|
|
||
|
Content of this subject is divided into three blocks the first of which will be focused on the basic characteristics of enzymes, i.e. a) detailed description of enzyme kinetics of single- or multiple-substrate reactions b) enzyme inhibition and c) determination of enzyme activity by the application of spectrophotometric, separatory, electrochemical and other techniques. In the second block students will be acquainted with a) mechanisms of enzyme reactions and approaches to their research and b) modes of regulation of enzyme activity on the molecular level, i.e. by non-covalent interactions and covalent modifications. Third block will be dedicated to the possibilities of enzyme application with respect to a) development of new enzymes by the methods of enzyme engineering, directed evolution, rational design, metagenomic approach etc. b) sources and production of technologically important enzymes and enzymes used in medicine c) characterization of selected enzymes and d) characterization of enzymes applied in genetic engineering and molecular biology. Last update: Valentová Olga (31.10.2018)
|
|
||
|
http://web.vscht.cz/spiwokv/enzymologie/ http://biomikro.vscht.cz/vyuka/?Predmet=ae Last update: Spiwok Vojtěch (23.04.2018)
|
|
||
|
None. Last update: Spiwok Vojtěch (23.04.2018)
|