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Enzymatic Biotechnology

Code 12477
Year 1
Semester S1
ECTS Credits 6
Workload PL(30H)/T(30H)
Scientific area Biotecnologia
Entry requirements Not applicable.
Mode of delivery Presential
Work placements Not applicable.
Learning outcomes Know and describe the main methods of enzyme immobilization. Understanding the importance of application of adimension numbers in fixed systems. Characterization and modulation of unconventional systems (organic solvents, ionic liquids, supercritical fluids). Scale immobilized reactors: design equations, normalized residence time and degree of conversion. Develop enzyme deactivation calculation models. Acquiring laboratory handling in the preparation of immobilized cell systems. Carry out, evaluate and compare the intrinsic kinetic parameters of free and immobilized enzyme systems. Develop creative, integrative and innovative capacity in solving problems in enzyme biotechnology.
Syllabus Theoretical: Enzyme immobilization methods (crosslinking, adsorption, ionic bond, covalent bond, microencapsulation and occlusion). Effects conformational, stereochemical, partition. Mass transfer (Damkhöler, Biot, internal and external effectiveness factor, Thiele and substrate modulus). Catalysis in unconventional systems: (1) Organic solvents (selection, toxicity, concentration profiles), (2) ionic liquids (structure, chemical and physical properties, CO2-sc extraction, applications), (3) Supercritical fluids (physics and chemistry characterization, diffusivity, toxicity, environmental impact, removal), (4) Nanobiocatálise (gold particles). Modelling discontinuous enzymatic reactors and continuous flow type piston. Enzyme deactivation. Enzyme immobilization in the food and flavor industry (Proteases, Aminoaciclases, glucose isomerase). Pratical: Saccharomyces cerevisiae immobilized in sodium alginate microspheres. Sucrose hydrolysis kinetics. Ionic liquids. Immobilization of Tirocinase Pyrocatecol for conversion of L-DOPA.
Main Bibliography 1-”Engenharia Enzimática”, Joaquim M.S. Cabral, Maria Raquel Aires-Barros, Lidel, 2003. 2-”Biochemical Engineering”, Harvey W. Blanch, Douglas S. Clark MARCEL DEKKER 1997. 3- Principles of Fermentation Technology, 2nd Edition, Stanbury, Whitaker & Hall, BH 1995. 4- Homaei A. Enzyme Immobilization and its Application in the Food Industry. Advances in Food Biotechnology, 2016, doi:10.1002/9781118864463.ch09. 5- Potdar MK, Kelso GF, Schwarz L, Zhang C, Hearn MTW. Recent Developments in Chemical Synthesis with Biocatalysts in Ionic Liquids, 2015, Molecules, 20: 16788-16816; doi:10.3390/molecules200916788. 6- Pereira MM, Pedro SN, Quental MV, Lima AS, Coutinho JAP, Freire MG. Enhanced extraction of bovine serum albumin with aqueous biphasicsystems of phosphonium- and ammonium-based ionic liquids, 2015, Journal of Biotechnology, 206 : 17–25. 7- Sojitra UV, Nadar SS, Rathod VK. A magnetic tri-enzyme nanobiocatalyst for fruit juice clarification, 2016, Food Chemistry, 213: 296-305.
Teaching Methodologies and Assessment Criteria Theoretical in a hybrid model (presence mode or online via meets and zoom) with a weight of 65% in the final classification. During the teaching-learning period, the minimum classification for passing the theoretical component is 9.5 points, after the arithmetic average of the two tests to be carried out (17 November 2020 and 14 January 2021).
The minimum classification for admission to the final exam is 6 points, always considering the requirement to pass the practical component (minimum score of 9.5 points).
- Practices in presence mode have a weight of 35% in the final classification. Practical test (5 January 2021) with 45 questions on the topics taught to discount 0.15 points in PEM type questions, without any discount on multiple answer questions (True / False and multiple answers). Practical test (30%) and laboratory performance (5%).
Approval in practical classes is mandatory, with a minimum grade of 9.5 values; to obtain attendance at the Enzymatic Biotechnology unit.
Language Portuguese. Tutorial support is available in English.
Last updated on: 2021-01-25

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