Production of Cellulase Using Aspergillus Niger
1. INTRODUCTION
1.1 ENZYMES
THE ENZYMES SPEAK!!
“We are the catalysts of the living world! Protein in nature and in action specific; rapid and accurate; huge in size but with small active centres; highly exploited for disease diagnosis in lab centres”.
DEFINITION
Enzymes may be defined as biocatalysts synthesised by living cells. They are protein in nature (exception RNA acting as ribozyme) colloidal and thermo-labile in character and specific in their action.
HISTORICAL BACKGROUND
In 1878 kuhne used the word enzyme (Greek: in yeast) to indicate the catalysis taking place in biological systems. Isolation of enzyme system from cell free extract of yeast was achieved in 1883 by Buchner. He named the active principle as Zymase (later found to contain a mixture of enzymes), which could convert sugar to alcohol. In 1926 James Sunner first achieved the isolation and crystallization of the enzyme Urease from “Jack Bean” and identified it as a protein
FACTORS AFFECTING ENZYME ACTIVITY
1. CONCENTRATION OF ENZYME: With increasing substrate concentration, velocity of the reaction gradually increases within limited range of substrate levels. A rectangular hyperbola is obtained when the velocity is plotted against substrate concentration and this effect is studied using three approaches – (I) Michaelis-Menten equation, (II) Line weaver- Burk plot, (III) Eadie Hoffstee Plot.
2. CONCENTRATION OF ENZYME: As the concentration of the enzyme increases, reaction velocity also increases.
3. EFFECT OF TEMPERATURE: Velocity of an enzymatic reaction increases with increase in temperature up to a maximum and then declines. A bell shaped curve is usually observed.
4. EFFECT OF pH: Increase in hydrogen ion concentration (pH) considerably influences the enzyme activity and a bell shaped curve is normally obtained. Each enzyme has its own optimum pH at which the velocity is maximum. Below and above this pH, the enzyme activity is much lower and at extreme pH, the enzyme
1.1 ENZYMES
THE ENZYMES SPEAK!!
“We are the catalysts of the living world! Protein in nature and in action specific; rapid and accurate; huge in size but with small active centres; highly exploited for disease diagnosis in lab centres”.
DEFINITION
Enzymes may be defined as biocatalysts synthesised by living cells. They are protein in nature (exception RNA acting as ribozyme) colloidal and thermo-labile in character and specific in their action.
HISTORICAL BACKGROUND
In 1878 kuhne used the word enzyme (Greek: in yeast) to indicate the catalysis taking place in biological systems. Isolation of enzyme system from cell free extract of yeast was achieved in 1883 by Buchner. He named the active principle as Zymase (later found to contain a mixture of enzymes), which could convert sugar to alcohol. In 1926 James Sunner first achieved the isolation and crystallization of the enzyme Urease from “Jack Bean” and identified it as a protein
FACTORS AFFECTING ENZYME ACTIVITY
1. CONCENTRATION OF ENZYME: With increasing substrate concentration, velocity of the reaction gradually increases within limited range of substrate levels. A rectangular hyperbola is obtained when the velocity is plotted against substrate concentration and this effect is studied using three approaches – (I) Michaelis-Menten equation, (II) Line weaver- Burk plot, (III) Eadie Hoffstee Plot.
2. CONCENTRATION OF ENZYME: As the concentration of the enzyme increases, reaction velocity also increases.
3. EFFECT OF TEMPERATURE: Velocity of an enzymatic reaction increases with increase in temperature up to a maximum and then declines. A bell shaped curve is usually observed.
4. EFFECT OF pH: Increase in hydrogen ion concentration (pH) considerably influences the enzyme activity and a bell shaped curve is normally obtained. Each enzyme has its own optimum pH at which the velocity is maximum. Below and above this pH, the enzyme activity is much lower and at extreme pH, the enzyme