Immobilised Enzymes

Question 1

What are immobilised enzymes?

Answer 1

• Enzymes are attached to inert material, this makes them more stable (PH + temp) and easier to remove from product

Question 2

What are the different types?

Answer 2

• Bind enzymes into a matrix
  
  • e.g. cellulose
• ionic bond onto a solid support
  
  • e.g. resin/glass
• covalently bonded (cross link) onto a substrate
  
  • e.g. cellulose/another enzyme
• enclose in a partially permeable membrane
  e.g. microcapsules
• immbolised inside beads
  e.g. alginate

Question 3

What are the advantages of free enzymes?

Answer 3

• enzymes can be reused
• less used -> saves money
• purification costs (downstream processing) reduced
• more stable -> function of…
• higher temperature (faster yield)
• wider range of PH
• many enzymes can be used together

Question 4

Explain the example of lactose free milk?

Answer 4

• milk flows over immobilised enzyme
• e.g. lactose permease
• lactose hydrolyse into glucose and galactose
• slow flow rate
• repeat the process
• test for lactose is negative
  e.g. Benedict test