FST 123L - Enzymology Laboratory

(2 units) SPRING QUARTER
Instructor
Ameer Taha

COURSE GOALS: Food Science 123L is designed to give students an understanding of procedures for detection and purification of enzymes and quantitative evaluation of the influence of parameters such as concentrations of substrate and enzyme, pH, temperature and inhibitors on enzyme activity. Purification methods of enzymes are also studied.

PREREQUISITES

COURSE FORMAT: One three-hour laboratory and one one-hour lecture-discussion session per week. 

TOPICAL OUTLINE:

  1. Qualitative determination of some typical enzymes.
  2. Effect of extraction procedures and titrimetric determination of enzyme activity.
  3. Separation based on affinity chromatography principles.
  4. Enzyme-coenzyme-substrate relationships.
  5. Kinetics, Michaelis constant, and inhibition.
  6. pH optimum of an enzyme.
  7. Effect of temperature on activity.
  8. Nature of a-amylase activity on starch.
  9. Enzyme-linked immunoassay technique.