Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | 180300906103 | ENZYM AND TECHNOLOGY | Compulsory | 3 | 6 | 3 |
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Level of Course Unit |
First Cycle |
Objectives of the Course |
Investigation of the structure, functions and kinetic properties of enzymes,
Classification of enzymes, purification and understanding of the effects of various
parameters on enzyme activity. Understanding of some enzyme groups used in the
food industry. |
Name of Lecturer(s) |
Dr.Öğr.Üyesi Elif Duygu KAYA |
Learning Outcomes |
1 | To gain 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 and purification methods of enzyme purification | 5 | Learn and comment on the purposes of using enzymes in industry |
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Mode of Delivery |
Daytime Class |
Prerequisites and co-requisities |
none |
Recommended Optional Programme Components |
yok |
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 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 | 3 | 100 | SUM | 100 | |
Final Examination | 2 | 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) | yok |
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Workload Calculation |
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Midterm Examination | 1 | 1 | 1 |
Final Examination | 1 | 1 | 1 |
Brain Storming | 5 | 2 | 10 |
Self Study | 1 | 10 | 10 |
Individual Study for Mid term Examination | 1 | 30 | 30 |
Individual Study for Final Examination | 1 | 30 | 30 |
Homework | 1 | 10 | 10 |
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Contribution of Learning Outcomes to Programme Outcomes |
LO1 | 2 | 3 | 3 | 4 | 3 | 4 | 4 | 4 | 4 | 2 | 3 | 3 | 4 | 4 | 4 | LO2 | 3 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | LO3 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | LO4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 5 | 3 | 4 | 4 | LO5 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 5 | 4 | 5 | 4 |
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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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