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Kinetics of Enzymatic Reactions
Major: Food Technology
Code of subject: 8.181.00.M.024
Credits: 3.00
Department: Organic Products Technology
Lecturer: docent Ruslana Kosiv
Semester: 4 семестр
Mode of study: денна
Завдання: The ability to solve complex problems in food technologies based on a systematic scientific and general cultural outlook in compliance with the principles of professional ethics and academic integrity.
The ability to perform original research, to achieve scientific results that form new knowledge in the field of food technologies and/or related interdisciplinary areas.
The ability to critically analyze and evaluate the current state and trends in the development of food technologies.
The ability to identify, set and solve problems of a research nature, evaluate and ensure the quality of work performed in the food industry.
Learning outcomes: To formulate and test hypotheses; to use appropriate evidence to substantiate conclusions, in particular, the results of theoretical analysis, experimental studies and mathematical and/or computer modeling, available literature data.
To have advanced conceptual and methodological knowledge, demonstrate research skills in the field of food technologies and at the edge of subject areas, sufficient for conducting scientific and applied research with the aim of obtaining new knowledge and/or implementing innovations at the level of modern world achievements of science and technology.
Required prior and related subjects: Innovative Aspects of Food Technology Development
Research Methods in Food Technologies
Scientific Bases of Modeling and Optimization of Processes in Food Technologies
Summary of the subject: The main kinetic laws of the course of chemical and enzymatic reactions, the dependence of the speed of reactions on concentration and temperature, the dependence of the reaction speed on the activation energy, the peculiarities of the action of catalysts, the mechanism of homogeneous and heterogeneous catalysis, the mechanism of the action of enzymes, the dependence of the speed of enzymatic processes on the concentration of the enzyme and substrate.
Опис: 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: oral questioning, control work , final control (exam)
Критерії оцінювання результатів навчання: oral questioning, control work (30%);
final control (exam): written-oral form (70%)
Recommended books: 1. Біофізика. Ферментативна кінетика. Динамічні моделі біологічних процесів. Теорія. Лабораторний практикум. // О. І. Доценко, Г. В. Тарадіна. – Вінниця, ДонНУ імені Василя Стуса, 2017. – 183 с.
2. Ферментативный катализ: учеб. пособие / А. Н. Огурцов. – Харьков : НТУ «ХПИ», 2010. – 304 с.
3. Кинетика ферментативных реакций: учеб. пособие / А. Н. Огурцов. – Харьков: НТУ «ХПИ», 2007. – 146 c.
4. Бейли Дж., Оллис Д. Основы биохимической инженерии. Пер. с англ. в 2-х частях. Ч.1. – М.: Мир, 1989. – 692 с.
5. Фершт Э. Структура и механизмы действия ферментов. – М.: Мир, 1980. – 432 с.
6. Marangoni A.G. Enzyme Kinetics. – Wiley-Interscience: Hoboken, 2003. – 228 p.
7. Березин, И.В. Основы физической химии ферментативного катализа / И.В. Березин, К. Мартинек. – М.: Высшая школа,1977. – 280 с.
8. Березин, И.В. Практический курс химической и ферментативной кинетики / И.В.Березин, А.А. Клесов. – М.: Издательство Московского университета. – 1976. – 320 с.
9. Виноградова, Р. П. Молекулярные основы действия ферментов: учеб. пособ. / Р. П. Виноградова. – К.: Вища школа, 1978. – 282 с.
10. Рубин, А.Б. Кинетика биологических процессов: учеб. пособие / А.Б. Рубин, Н.Ф. Пытьева, Г.Ю. Ризниченко. – М.: Изд-во МГУ, 1987.– 304 с.
11. Келети, Т. Основы ферментативной кинетики / Т. Келети. – М.: Мир, 1990.
12. 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.