Immobilised Enzymes

Question 1

What are immobilised enzymes?

Answer 1

enzymes are attached to inert materials, this makes them more
stable (pH and temp) and easier to remove from product.

Question 2

What are the 5 types of immobilised enzymes?

Answer 2

• bind enzymes to a matrix e.g. cellulose
• ionic bond onto as olid support e.g. resin or glass
• covalant bond onto a substrate e.g. cellulose / another enzyme
• enclose them within a partially permeable membrane e.g. microcapsules
• immobilises enzymes inside beads e.g. made of alginate

Question 3

What are the 5 advantages of free enzymes?

Answer 3

• enzymes can be reused
• less used and we save money
• purification costs are reduced
• become more stable - function at higher temperature (faster rate of reaction), and
  wider range of pH
• many enzymes can be used together

Question 4

What happens during lactose free milk?

Answer 4

• milk flows over the immobilised enzymes e.g. lactose permease
• lactose hydrolysed into glucose and galactose
• slow flow rate to give the enzymes to hydrolyse the bonds
• repeat the process until test for lactose is negtive
  e. g. benedicts test