| Educational guide Faculty of Oenology |
english |
| Bachelor's Degree in Biotechnology (2009) |
 Subjects |
| ENZYMOLOGY |
| Contents |
| IDENTIFYING DATA | 2017_18 |
| Subject | ENZYMOLOGY | Code | 19204106 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 6 | Compulsory | Second | 1Q |
|||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Topic | Sub-topic |
| 1. Introduction | Enzyme definition. Historical perspective. Main features of enzymes. Cofactors. Nomenclature and classification of enzymes. |
| 2. Enzymatic kinetics | Definition of reaction rate. Measurement of enzymatic activity. Enzymatic kinetics of the reactions of a substrate. Enzymatic inhibition in the reactions of a substrate. Effects of pH and temperature. Enzymatic kinetics of the reactions of two or more substrates. |
| 3. Enzymatic purification | Objectives. Purification strategies. Methods of separation. Choice of purification methodology. Follow-up purification. Measurement of the success of a purification. Examples of purification. |
| 4. Mechanisms of enzymatic action | Catalysis bases. Effect of proximity and orientation. Acid-base catalysis. Catalysis by metal ions. Covalent catalysis. Examples of enzymatic mechanisms. Experimental determination of enzymatic mechanisms. |
| 6. Regulation of enzyme activity | Mechanisms of regulation of enzymatic activity. Homotrophic and heterotropic cooperative effects. Allosteric enzymes. Models that explain the cooperative and allosteric character. |
