Enzyme is a protein molecule acting as catalyst in enzyme reaction. Enzyme inhibition is a science of enzyme-substrate reaction influenced by the presence of any organic chemical or inorganic metal or biosynthetic compound due to their covalent or non-covalent interactions with enzyme active site. It is well known that all these inhibitors follow same rule to interplay in enzyme reaction. Prese...

1. Historical Background 2. Enzyme Classification 3. Enzyme Production 3.1. Microbial Production Strains 3.2. Enzyme Production by Microbial Fermentation 4. Protein Engineering 5. Enzyme Technology 6. Large-Scale Enzyme Applications 6.1. Detergents 6.2. Starch Hydrolysis and Fructose Production 6.3. Drinks 6.4. Textiles 6.5. Animal Feed 6.6. Baking 6.7. Pulp and Paper 6.8. Leather 7. Specialty ...

Recent cases of adulteration with melamine have led to the need for rapid and reliable screening methods. To meet this need, commercial enzyme-linked immunosorbent assay (ELISA) test kits for the detection of triazines were evaluated. The recently released Melamine Plate kit (Abraxis, Warminster, Pa.) displayed a limit of detection of 9 ng/ml for melamine in phosphate-buffered saline (PBS) and ...

BACKGROUND Enzymes have found extensive and growing application in the field of chemical organic synthesis and resolution of chiral intermediates. In order to stabilise the enzymes and to facilitate their recovery and recycle, they are frequently immobilised. However, immobilisation onto solid supports greatly reduces the volumetric and specific activity of the biocatalysts. An alternative is t...

The use of exogenous enzymes to improve the nutritional value of poultry diets is a relatively new concept. The technology is rapidly evolving, with new enzymes, enzyme combinations, and novel applications being developed as rapidly as regulatory restrictions will allow. Most researchers in the field of poultry nutrition would consider phytase to be the last significant leap forward in terms of...