ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20173o16Semester: 2016/2017 winter
Name: Enzymology
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: compulsory
Study Semester: 2
ECTS points: 2
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: prof. dr hab. Danuta Witkowska
Language of instruction: Polish
Learning outcomes: Knowledge: At the end of the course student knows the structure, function and the kinetics of enzyme action. Knows the conditions of enzymes production from biological materials, methods their purification and technological applications.
Competences: Skills: Student is able to suggest the method of isolate enzymes from biological materials and the method of produce technical and pure enzyme preparations and knows when their to use.
Prerequisites: Organic Chemistry, Biochemistry, Microbiology
Course content: Catalytic properties of enzymes. Characteristic of microbial enzymes (amylases, proteases, lipases, glucosidases, cellulases, pectinases, glucose-oxidases), their biosynthesis and applications. Methods of enzyme isolation and purification: extraction, fractional precipitation, gel filtration, specific adsorption, ion exchange and affinity chromatography. Production of technical and pure enzyme preparations.
Recommended literature: The enzyme reference, Purich D.,L., Allison R.,D., Acad Press, USA, 2002; 2. Ćwiczenia z biochemii, red.Kłyszejko-Stefanowicz, PWN, Warszawa, 2003; 3. Introduction to Biotechnology, Thieman W.,J., Palladino M.,A., Pearson Education, 2004; 4.Practical enzymology, Bisswanger H., Wileh-VCh, 2004; 5. Laboratorium z biochemii, red. Polanowski A. 2005; 6. Basic methods for the Biochemical Lab, Holtzhauer M., Springer, 2006; 7. Fundaments of enzymology, Price N.C., Stevens L., Oxford Univ.press, 2009; 8. Praktikum z enzymologii, red Dzik J.M., Wyd.SGGW, Warszawa, 2013; 9. Wybrane zagadnienia z enzymologii, Wyd. UWM, Olsztyn, 2012.
Assessment methods: written and oral exam.
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