Kinetics of Enzymatic Reactions

Major: Food Technology
Code of subject: 8.181.00.M.19
Credits: 3.00
Department: Organic Products Technology
Lecturer: professor Pikh Zorian
Semester: 4 семестр
Mode of study: денна
Learning outcomes: • to know the basic principles of kinetics of homogeneous chemical and enzymatic reactions and to have an understanding of the enzymatic reactions mechanism and its relation to kinetics; • be able to determine the kinetic parameters of enzymatic reactions from experimental data; • to analyze the inhibitors and activators effect on the kinetics of enzymatic reactions; • to perform kinetic description of two-stage enzymatic reactions that are not subject to the Michaelis-Menten equation; • to know the principles of non-stationary kinetics of enzymatic reactions; • to analyze the pH and temperature effect on the enzymatic reactions rate and the diffusion effect on the homogeneous chemical reactions rate caused by immobilized enzymes; • to use the graph theory to construct equations for the kinetics of enzymatic reactions
Required prior and related subjects: • Theoretical and practical aspects of food technology development • Water treatment in food technology • Microorganisms in food technology
Summary of the subject: The basic laws of the homogeneous reactions kinetics. The influence of temperature on the chemical reaction rate. The basic concepts of enzymatic kinetics. The general understanding of the enzymatic reactions mechanism and its relationship with kinetics. The kinetic description of a two-step enzymatic reaction. The determination of enzymatic reactions kinetic parameters from experimental data. The influence of inverse factors (inhibitors and activators) on the enzymatic reactions kinetics. The kinetic description of two-stage enzymatic reactions that are not subject to the Michaelis-Menten equation. The substrate inhibition and activation. An integral form of the rate equation for kinetic analysis of an enzymatic reaction. The non-stationary kinetics of enzymatic reactions. The pH and temperature influence on the enzymatic reaction rate. The diffusion effect on the rate of homogeneous chemical reactions catalyzed by immobilized enzymes. The using of the graph theory to construct the kinetics equation of enzymatic reactions
Assessment methods and criteria: final control (exam): written-oral form (100%)
Recommended books: 1. Березин, И.В. Основы физической химии ферментативного катализа / И.В. Березин, К. Мартинек. – М.: Высшая школа,1977. – 280 с. 2. Березин, И.В. Практический курс химической и ферментативной кинетики / И.В.Березин, А.А. Клесов. – М.: Издательство Московского университета. – 1976. – 320 с. 3. Виноградова, Р. П. Молекулярные основы действия ферментов: учеб. пособ. / Р. П. Виноградова. – К.: Вища школа, 1978. – 282 с. 4. Рубин, А.Б. Кинетика биологических процессов: учеб. пособие / А.Б. Рубин, Н.Ф. Пытьева, Г.Ю. Ризниченко. – М.: Изд-во МГУ, 1987.– 304 с. 5. Келети, Т. Основы ферментативной кинетики / Т. Келети. – М.: Мир, 1990. – 6. Диксон, М. Ферменты : в 3 томах / М. Диксон, Э. Уэбб ; пер. с англ. под ред. В. К. Антонова и акад. А. Е. Браунштейна. – М.: Мир, 1982. – Т. 1-3 / пер. с англ. Л. М. Гинодмана и М. И. Левянт. – 389 с., 397-808 c., 813-117 с.