ENZYMOLOGY AND ENZYME ENGINEERING

Enzymes are bio-catalyzers like proteins that allow a great number of biological reactions take place at a rate much fast than in its absence. The molecules show high attentiveness for the recognition of the substances. It is to be transformed and they are evolved for thousands of years to make possible a wide variety of transformations related to all forms of life and In this line, a primitive wave of enzyme engineering was developed as a way to use enzymes in industrial processes. One of the first fields was the food industry, Microbial, and plant enzymes, such hydrolases or pectinases were used in food preparation, such as bread, beer, milk derivatives or juice preparation as ingredients. In other industries, used as detergents, waste treatment in bioremediation or pharmaceutical synthesis have also developed in parallel with the use of enzyme as much specific, efficient and stable as possible of functioning techniques.
In order to purify enzymes for the enhancement of all processes. The techniques for enzyme extraction or purification from natural sources are designed in very careful ways to get better preparations adapted techniques to processes. The other strategies toward the design of improved enzymes and enzymes with a new scheme using novel scaffolding and computational models to design and improve the performance of multi-enzyme systems are actively developed by their professionals.