This site is based on the text book 'Enzyme Technology' written by Martin Chaplin and Christopher Bucke (Cambridge University Press, 1990), which is currently out of print. It is hoped that it will be gradually edited and up-dated while remaining at this site.

Chapter 1: Fundamentals of enzyme kinetics

• Why enzymes?
• Enzyme nomenclature
• Enzyme units
• The mechanism of enzyme action
• Simple kinetic of enzyme action
• Effect of pH and ionic strength on enzyme catalysis
• Effect of temperature and pressure
• Reversible reactions
• Enzyme inhibition
• Determination of V_max and K_m
• Summary and Bibliography of Chapter 1

Chapter 2: Enzyme preparation and use

• Sources of enzymes
• Screening for novel enzymes
• Media for enzyme production
• Preparation of enzymes
• Centrifugation
• Filtration
• Aqueous biphasic systems
• Cell breakage
• Ultrasonic cell disruption
• High pressure homogenisers
• Use of bead mills
• Use of freeze-presses
• Use of lytic methods
• Preparation of enzymes from clarified solution
• Heat treatment
• Chromatography
• Ion-exchange chromatography 
• Affinity chromatography
• Gel exclusion chromatography
• Preparation of enzymes for sale
• Customer service
• Safety and regulatory aspects of enzyme use
• Summary and Bibliography of Chapter 2

Chapter 3: The preparation and kinetics of immobilised enzymes

• The economic argument for immobilisation
• Methods of immobilisation
• Kinetics of immobilised enzymes
• Effect of solute partition on the kinetics of immobilised enzymes
• Effects of solute diffusion on the kinetics of immobilised enzymes
• Analysis of diffusional effects in porous supports
• Summary and Bibliography of Chapter 3

Chapter 4: The large-scale use of enzymes in solution

• The large-scale use of enzymes in solution
• The use of enzymes in detergents
• Applications of proteases in the food industry
• The use of proteases in the leather and wool industries
• The use of enzymes in starch hydrolysis
• Production of glucose syrup
• Production of syrups containing maltose
• Enzymes in the sucrose industry
• Glucose from cellulose
• The use of lactases in the dairy industry
• Enzymes in the fruit juice, wine, brewing and distilling industries
• Glucose oxidase and catalase in the food industry
• Medical applications of enzymes
• Summary and Bibliography of Chapter 4

Chapter 5: Immobilised enzymes and their uses

• Enzyme reactors
• Membrane reactors
• Continuous flow reactors
• Packed bed reactors
• Continuous flow stirred tank reactors
• Fluidised bed reactors
• Immobilised-enzyme processes
• High -fructose corn syrups (HFCS)
• Use of immobilised raffinase
• Use of immobilised invertase
• Production of amino acids
• Use of immobilised lactase
• Production of antibiotics
• Preparation of acrylamide
• Summary and Bibliography of Chapter 5

Chapter 6: Biosensors

• The use of enzymes in analysis
• What are biosensors?
• Calorimetric biosensors
• Potentiometric biosensors
• Amperometric biosensors
• Optical biosensors
• Piezo-electric biosensors
• Immunosensors
• Summary and Bibliography of Chapter 6

Chapter 7: Recent advances in enzyme technology

• Enzymic reactions in biphasic liquid systems
• The stabilisation of enzymes in biphasic aqueous-organic systems
• Equilibria in biphasic aqueous-organic systems
• Enzyme kinetics in biphasic aqueous-organic systems
• Use of aqueous 2-phase systems
• Practical examples of the use of enzymes 'in reverse'
• Glycosidases used in synthetic reactions
• Interesterification of lipids
• Summary and Bibliography of Chapter 7

Chapter 8: Future prospects for enzyme technology

• Whither enzyme technology?
• Use of 'unnatural' substrates
• Enzyme engineering
• Artificial enzymes
• Coenzyme-regenerating systems
• Conclusions
• Summary and Bibliography of Chapter 8