Uses of enzymes in biotechnological  processes.

1.  As analytical reagents.

Enzymes have two properties that make them useful as analytical reagents.

· They are sensitive
· They are specific

An example is the use of enzymes to test for the presence of glucose.  Two enzymes can be used in conjunction to show the presence of glucose, glucose oxidase and peroxidase.  Glucose oxidase is used to oxidise glucose and produce hydrogen peroxide as a by-product.

glucose + oxygen      Glucose oxidase Þ   gluconic acid   +  hydrogen peroxide

Peroxidase is then used to beak down the hydrogen peroxide and turn oxidise a dye from colourless to magenta.

hydrogen peroxide  +  dye (colourless)  Peroxidase Þ   water + dye (coloured)

These two enzymes are used on conjunction with the dye on test strips that can measure the glucose in blood and urine (for example, these could be used by diabetics).   

Another example is their use in a heroin detection system.

2.  Thermostable enzymes.

Most enzymes denature above their optimum temperature.  For many enzymes this is around 40°C  although some bacteria living in hot springs have a much higher optimum temperature for their enzymes.  In some industrial processes the low optimum temperature of many enzymes is a disadvantage (think-Why?).  Enzymes have been produced that are thermostable, for example subtilism is used in 'bioactive' detergents enabling this enzymes to work in hot washes.

Another example of a process that uses thermostable enzymes is in the production of high fructose syrup, you have details of this on another sheet.

3.  Enzyme immobilisation

Enzymes which have been immobilised are used in many industrial processes, including the production of high fructose syrup.  See that sheet for the advantages of immobilised enzymes and the methods by which they can be immobilised.   The main advantage in many processes is that they can be used continually without being removed from the fermentation column with the product.