Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | 0100100018 | ENZYME SCIENCE AND TECHNOLOGY | Elective | 4 | 8 | 4 |
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Level of Course Unit |
First Cycle |
Objectives of the Course |
727 / 5.000
Çeviri sonuçları
Investigation of the structure, functions and kinetic properties of enzymes, classification of enzymes, understanding the effects of various parameters on enzyme activity. Understanding some enzyme groups used in the food industry |
Name of Lecturer(s) |
Dr.ögr.Üyesi Elif Duygu KAYA |
Learning Outcomes |
1 | Gains knowledge about the classification, structure and functions of enzymes. | 2 | Understand and interpret the factors affecting enzyme activity | 3 | Understand the importance of enzyme inhibition in biological systems and foods | 4 | Understand the basic principles of enzyme purification and purification methods | 5 | Learns and interprets the uses of enzymes in foods |
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Mode of Delivery |
Evening Education |
Prerequisites and co-requisities |
none |
Recommended Optional Programme Components |
none |
Course Contents |
Classification of enzymes
Enzyme-substrate relationships,
Determination of enzyme activity
Factors Affecting Enzyme Activity
Enzyme Kinetics
Enzyme inhibition
Importance of enzymes in the food industry
Industrial uses of carbohydrates, hydrolases, protoeases and lipases |
Weekly Detailed Course Contents |
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1 | classification of enzymes | x | x | 2 | Enzyme-substrate relationships, structure of the active site, patterns | x | x | 3 | Structure, functions and functions of enzymes | x | x | 4 | Factors affecting the activity of enzymes | x | x | 5 | Methods of determination of enzyme activity | x | x | 6 | Importance and calculation of Enzyme Kinetics, Km and Vmax values | x | x | 7 | Enzyme inhibition | x | x | 8 | Importance of enzyme inhibition in foods and biological systems | x | x | 9 | Importance of enzymes in the food industry | x | x | 10 | enzyme sources | x | x | 11 | carbohydrase and their use in the food industry | x | x | 12 | proteases and their use in the food industry | x | x | 13 | lipases and their use in the food industry | x | x | 14 | general repetition | x | x |
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Recommended or Required Reading |
WANG, D., LIN, H.,J KAN, İ., LIU, W., ZENG, X., SHENGRONG SHEN (Edited) .FOOD CHEMISTRY. 2012
Keha and Küfrevioğlu, Biochemsitry, Aktif Press 2010.
Nelson and Cox. Lehninger the principle of the biochemistry, Palme Press, 2005. |
Planned Learning Activities and Teaching Methods |
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Assessment Methods and Criteria | |
Midterm Examination | 1 | 100 | SUM | 100 | |
Final Examination | 1 | 100 | SUM | 100 | Term (or Year) Learning Activities | 40 | End Of Term (or Year) Learning Activities | 60 | SUM | 100 |
| Language of Instruction | Turkish | Work Placement(s) | x |
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Workload Calculation |
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Midterm Examination | 1 | 1 | 1 |
Final Examination | 1 | 1 | 1 |
Self Study | 1 | 30 | 30 |
Individual Study for Homework Problems | 1 | 30 | 30 |
Individual Study for Mid term Examination | 1 | 30 | 30 |
Homework | 1 | 28 | 28 |
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Contribution of Learning Outcomes to Programme Outcomes |
LO1 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 4 | 4 | 4 | 3 | 3 | 3 | LO2 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 4 | 4 | 4 | 3 | 3 | 3 | LO3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 4 | 3 | 4 | 3 | 3 | 3 | LO4 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 4 | 3 | 3 | 3 | 3 | 3 | LO5 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 4 | 4 | 4 | 4 | 3 | 3 | 3 |
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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