Enzim, Sumber, Dan Manfaat [Compatibility Mode]

8/16/2019 Enzim, Sumber, Dan Manfaat [Compatibility Mode]

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ENZIM

MEMANFAATKAN ENZIM SEBAGAI KATALIS


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• Molekul protein yang dihasilkan sel hidup katalis reaksi

biokimia spesifik & selektif

• Secara molekuler:

Enzim

asam amino dalam komposisi dan sekuens yang

teratur dan tetap konformasi 3 dimensi

“Sisi aktif ” = bagian permukaan enzim yang beruparangkaian asam amino gugus fungsionalnya

berinteraksi dengan substrat


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Enzyme Structure

Enzymes are globular proteins. Their folded conformation

creates an area known as the active site. The nature and

arrangement of amino acids in the active site make it

specific for only one type of substrate.

http://science.howstuffworks.com/environmental/life/cellular-microscopic/cell2.htm


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Reaksi Enzimatis

Kerja enzim: mempercepat reaksi dengan menurunkan

energi aktivasi (Ea)


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Pengaruh Enzim pada Energi Aktivasi


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Aktivitas Enzim

Aktivitas enzim dinyatakan sebagai ‘unit’

Definisi:‘Satu unit merupakan sejumlah enzim yang akanmengkonversi satu mikro mol substrat per menit pada

kondisi pH dan suhu tertentu’.

• Aktivitas Enzim μ/mL

• Aktivitas Spesifik μ /mg protein enzim

ukuran kemurnian


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a. Pengaruh pH

pH

pH optimum

Laju maksimum

L a

j u . r e a k s i

suhu

suhu optimum

Laju maksimum

L a

j u

r e a k s i

b. Pengaruh suhu

. r e a k s i

Laju maksimumVm b e n t u

u k

Enzim1 aktivator

L a j u

2

mV

Km

[substrat]

Vm: Laju Reaksi maksimumKm: konstanta Michaelis

c. Pengaruh [substrat]

P e k a n

P r o

Waktu

d. Pengaruh aktivator

P e m b e n t u

k a n

P r o d u k

Waktu

d. Pengaruh inhibitor

enzim

Enzim1 inhibitor


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S K S V

V

m

m aks

Persamaan Michaelis-Menten

E + S ES E + PK1 K2K--1

Pengaruh Substrat

maks m

Km →[S]

Vmaks

½ Vmaks


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Line Weaver-Burk

maks

m

V

KSlope

V

1

m aksV

1

a b

m aksm aks

m

V S V

K

V

11.

1

mK

1

S

Km memberikan informasi tentang ikatan substrat yangterikat oleh enzim (= konsentrasi S pada saat

V=1/2 Vmaks)


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Kelas/Grup Utama Enzim berdasarkan

Tipe reaksi yang dikatalisis:1. Oksidoreduktase

2. Transferase

3. Hidrolase

4. Liase

5. Isomerase

6. Ligase


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1. Oksidoreduktase:

mengkatalisis reaksi oksidasi-reduksi

- Bekerja pada gugus tertentu dari substrat (misal: gugus

CH-OH, gugus aldehida, gugus alkana CH-CH, gugus

amina CH-NH2, gugus sulfur dll)

-

* etanol dehidrogenase mengkatalisis reaksi oksidasi

etanol menjadi asetaldehida dgn bantuan kofaktor NAD


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Contoh Oksidoreduktase:

* glukosa oksidase memindahkan sepasang elektron dari

substrat β-D-glukosa ke oksigen β–glukono-δ-lakton +

H2O2

(Konversi glukosa menjadi glukono lakton dapat

dilakukan secara enzimatik atau fermentasi oleh mikroba

tertentu)


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2. Transferase

Mengkatalisis reaksi pemindahan (transfer) gugusfungsional (gugus metil, amino, asil, fosfat, glikosil dll)

Contoh :

* Aminotransferase (pemindahan gugus amino):

Asam lutamat + asam oksaloasetat asam α-keto

glutarat + asam aspartat

* Fosfofruktokinase (pemindahan gugus fosfat):

Fruktosa 6-fosfat Fruktosa 1,6-difosfat

ATP ADP


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3. Hidrolase

Mengkatalisis pemecahan (hidrolisis) ikatan

C-O, C-N, O-P dan C-S

Contoh :

molekul polimer pati, selulosa, pektin, protein, lipida

dll menjadi molekul lebih sederhana (penting . , , ,

glikosidase dll.

- Bekerja pada ikatan peptida, ikatan glikosidik, ikatan

ester, ikatan eter, ikatan hidrogen-fosfat dll- Spesifitas beragam, dari terbatas (contoh tripsin

memecah ikatan peptida pada sisi karboksil lisin &

arginin) sd luas (selulase memecah ikatan

glikosidik β-1,4 secara acak)


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4. Liase

Mengkatalisis reaksi pemindahan gugus H2O,amonia atau CO2 dari substrat

Contoh: aldolase, dekarboksilase, dehidratase

pektinase

Histidin dekarboksilase:

(memindahkan gugus CO2 dari histidin yang

penting pada metabolisme asam amino)

Histidin Histamin + CO2

Note : histamin dapat menyebabkan keracunan

pada produk hasil laut


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5. Isomerase

Mengkatalisis reaksi isomerasi bentuk cis-trans, keto-

enol, aldosa-ketosa dll (rasemase, epimerase,

isomerase cis-trans, dll)

- Contoh:

* Rasemase erubahan bentuk D men adi L

Asam D-laktat Asam L-laktat

* Glukosa isomerase (isomerisasi glukosa menjadifruktosa pembuatan HFS)


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HO

OH

HO

H

OH

OHH

H

HOH2C

Reaksi Katalitik Oleh Glukosa Isomerase

CH2OH

OH

H

HOH2C

HO H

H OH

O

mengkatalisis isomerisasi :

- D-glukosa D-fruktosa- D-xilosa D-xilulosa.

HO

OH

H

HO

H

OH

OHH

H

HO

D - Glukosa

D - Xilosa

D - Fruktosa

OH

CH2OH

H

H

HO H

H OH

O

D - Xilulosa


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6. Ligase

mengkatalisis reaksi sintesis dgn penggabungan

dua mol substrat dgn bantuan ATP = Sintetase

(dengan membentuk ikatan C-O, C-S, C-N, C-C dll)

- Contoh :

Amino asil tRNA sintetase, glutamin sintetase, piruvat

karboksilase dll

Glutamat + NH3 + ATP Glutamin + ADP + Pi

glutamin sintetase


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Karakteristik Beberapa Enzim Penting

Penting diketahui untuk aplikasinya :

- α-Amilase

- Amiloglukosidase (AMG)

- Selulase

- Protease

- Lipase


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α-Amilase (1,4-α-glukan-glukanohidrolase)

Enzim -amilase terdistribusi secara luas di alam, terdapat pada

hewan, tumbuhan dan mikroba.

Menghidrolisis pati secara acak melalui bagian dalam (endo-hydrolase/

endoenzim) dgn memutus ikatan -(1,4) glikosidik pada amilosa,

amilopektin dan glikogen

Enzim -amilase umumnya diisolasi dari Bacillus amyloliquefaciens, . c en orm s, sperg us oryzae an . n ger

pH optimum untuk enzim ini sekitar 6 dengan suhu optimum 60oC

Enzim -amilase yang dibuat oleh Novo Industri A/S antara lain

adalah Termamyl yang memiliki ketahanan terhadap suhu sekitar

95 – 110oC

Dosis enzim yang digunakan sekitar 0,5 – 0,6 kg/ton pati atau

1500 U/kg substrat kering (baca brosur/label kemasan)


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Hidrolisis amilosa oleh α-amilase terjadi melalui dua

tahap :

1. Tahap pertama adalah degradasi polimer pati menjadi maltosa danmaltotriosa yang terjadi secara acak. Degradasi ini sangat cepat

diikuti dengan menurunnya viskositas secara cepat.

2. Tahap kedua relatif lebih lambat dengan pembentukan glukosa

dan maltosa sebagai hasil akhir.

ro s s am ope n o e α-am ase meng as anglukosa, maltosa dan berbagai jenis α-limit dekstrin, yaitu

oligosakarida yang terdiri dari empat atau lebih residu glukosa yang

mengandung ikatan α-1,6- glikosidik.

amilopektin

amilosa


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β-Amilase

merupakan eksoenzim yang melepaskan maltosa dari

ujung non pereduksi suatu polisakarida, dengan cara

menghidrolisis ikatan α 1,4 glikosidik

Digunakan untuk membuat sirup maltosa

Dextranase

Menghidrolisis dekstran (meyebabkan cairan kental)pada ikatan α 1.6 glikosidik menjadi oligosakarida lebih

sederhana digunakan pada penggilingan tebu untuk

pembuatan gula pasir


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Amiloglukosidase (AMG) (glukoamilase, gamma-amilase)

Eksoenzim yang memecah ikatan -(1,4) glikosidikdengan melepaskan unit- unit glukosa dari ujung non-

pereduksi molekul amilosa dan amilopektin.

Enzim ini juga dapat memotong ikatan α-1,6-glikosidik

akan tetapi kerjanya relatif lambat perlu penggabungan

pada ikatan α-1,6-glikosidik. Salah satunya adalah

penggunaan pullulanase yang dapat bekerja cepat

memotong ikatan α-1,6-glikosidik pada amilopektin

menjadi maltosa dan maltotriosa AMG + pullulanase =dextrozyme


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Amiloglukosidase diproduksi dalam jumlah besar oleh

kapang dan khamir hanya Aspergillus dan Rhizopusyang digunakan secara komersial

Suhu optimum untuk enzim amiloglukosidase berkisar

40-60oC dengan pH optimum sekitar 3-8

Digunakan dengan dosis berkisar 0,65 – 0,80 liter enzim

per ton pati dengan dosis sebesar 200 U/kg pati

Amiloglukosidase yang berasal dari Novo tersediadalam bentuk cair


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Selulase-Merupakan kompleks enzim yg terdiri dari beberapa enzim

yg bekerja secara bertahap atau bersama-sama menguraikan

selulosa menjadi glukosa

β -1,4- glukanase

Endo-β-1,4-

glukanaseβ-1,4- glukan

selobiohidrolase

Selulase

β -1,4- glukosidase

- - , -

glukanase β-1,4- glukan

glukohidrolase

Selulosa:

berasosiasi dg lignin & hemiselulosa = holoselulosa/

lignoselulosa

Homopolimer glukosa dengan ikatan β-1,4 glikosidik


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β -1,4- glukanase : Menghidrolisis ikatan β -1,4 glikosidik secara acak terutama pada

daerah amorf serat selulosaTidak menyerang selobiosa, tapi menghidrolisis selodekstrin dan

selulosa yg telah dilunakkan dgn asam fosfat & selulosa yg telah

disubstitusi (e.g CMC)

β -1,4- glukosidase:Menghidrolisis selobiosa dan selo-oligosakarida glukosa

(tidak menyerang selulosa/selodekstrin)

β-1,4- glukan selobiohidrolase:Menyerang ujung rantai selulosa non pereduksi selobiosa

Tak menyerang selulosa yg disubstitusi & selobiosa

β-1,4- glukan glukohidrolase: Menyerang ujung rantai selulosa non pereduksi glukosa


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Lactase

Lactase is a glycoside hydrolase enzyme that cuts lactose into

it's constituent sugars galactose and glucose.

Without sufficient production of lactase enzyme in the small

intestine, humans become lactose intolerant, resulting in

discomfort (cramps, gas and diarrhea) in the digestive tract

u on in estion of milk roducts.

Lactase is used commercially to prepare lactose-free

products, particularly milk, for such individuals. It is also used

in preparation of ice cream, to make a creamier and sweeter-tasting product.

Lactase is usually prepared from Kluyveromyces sp. of yeast

and Aspergillus sp. of fungi.


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Protease

Memutus protein dg cara menghidrolisis ikatan peptida

Aplikasi terutama pada industri deterjen dan keju (rennin)

Penggunaan lain: industri farmasi, industri kulit, pembuatan

protein hidrolisat, industri makanan, industri film dan

penanganan limbah

Protease alkali:

- Stabil terhadap suhu tinggi, pH 9-11, chelating agent

- Mikroba penghasil: Bacillus licheniformis, B. amyloliquefaciens,B.megaterium, B.pumilus - Streptococcus griceus, S. fradiae,

S.rectus - Aspergillus niger, A. sojae, A.oryzae, A. flavus


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Protease Netral

- Relatif tidak stabil thd pH, suhu & dpt diinaktivasi oleh

protease alkali- Aplikasi: industri kulit & industri makanan (crackers, roti dll)

Protease Asam

- Aktif pada suasana asam, contoh: rennin & pepsin

H o t 2-3

- Aplikasi:- Protease dari Aspergillus untuk memecah

gluten pada pemanggangan

Rennin- Menggumpalkan kasein susu pada pembuatan keju

- Mikroba penghasil: S. lactis, S. cremoris, S. thermophilus,

Lactobacillus bulgaricus, L. helveticus


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Lipase (Gliserol ester hydrolase)

Memutus lemak menjadi di atau monogliserida dan asamlemak

Mikroba penghasil:

Kapang : Aspergillus, Mucor, Rhizopus,

Khamir : Candida

pH optimum netral atau agak asam, suhu optimum

30 – 45 0C

Aplikasi :

- farmasi : enzim pencernaan (suplemen lipase pankreas)

- Industri susu (pematangan keju)

- dll


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APLIKASI ENZIM


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Important Applications of α-Amylase


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Suspensi pati

GelatinasiPati

(95-105 0C)

α-Amilase bakteri

(pH 6.0-6.6, 105oC, 5 mnt atau 95oC 1-2 jam

Maltodekstrin

Sakarifikasi

Glukoamilase atauGlukoamilase+

Sirup Glukosaα-Amilase kapang+ glukoamilasepH 5.0, 55oC, 42

jam

Sakarifikasi

Sakarifikasi

Produksi Sirup Glukosa &Sirup Fruktosa

PululanasepH 4.0-4.5, 60oC,48-72 jam

Sirup Glukosa

Amilase kapang atauβ-amilasepH 5.5, 55oC, 42 jam

Sirup Maltosa

Kolom Penukar Ion

Isomerisasi Glukosa isomerasepH 7.5-8.5, 60-65oC, 2-4 jam

Sirup FruktosaSirup FruktosaBerkadar tinggi

Pemurnian


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Manfaat Enzim dalam Industri


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Industrial Uses

1. Starch conversions• Production of glucose syrup• Production of high fructose corn syrup• Production of high maltose conversion syrups• Production of cyclodextrins• Production of ethanol

2. Lignocellulosic Biomass conversions• Cellulose conversion• Hemicellulose conversion

• Lignin conversion


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Industrial Uses

3. Enzymes in the Production of Functional Oligosaccharidesand Other Neutraceuticals

4. Enzymes in the Modification of Fats and Oils

5. Enzymes in the Animal Feed Industry

6. Enzymes in the Pulp and Paper Industry

7. Enzymes in the Fruit Juice Processing Industry8. Enzymes in the Meat and Fish Processing Industry

9. Enzymes in the Dairy Industry

10.Enzymes in Detergents

11. Enzymes in the Leather Industry

12.Enzymes in the Production of Bulk and Fine Chemicals

13.Analytical Applications of Enzymes

14.Enzyme-Replacement Therapy


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Bentuk jual beberapa enzim industri


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Enzim Sumber Konversi yg dikatalisis Manfaat

Katalase A. niger,Micrococcus

lysodeikticus

dan

bovine liver

2 H2O2 2 H2O + O2 -Membuang residu H2O2 (racun)setelah sterilisasi dingin susu

dan putih telur.

-Membuang peroksida dari kerja

glukosa oksidase

- Membuang O2 dari sari buah

(kerjasama dg glukosa oksidase)

* Aplikasi Oksidoreduktase

u osa

Oksidase

. n ger u osa + 2Glukono-δ-lakton + H2O2

- eng ang an gu a pa a

putih telur untuk mencegah

browning dan off-flavor

selama pengeringan

Lipoksigenase Tepung kedelai Linoleat + O2

LOOH Menghilangkan bau langu kacang


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Contoh Aplikasi Oksidoreduktase :

Glukosa oksidase memindahkan sepasang elektron dari substratβ-D-glukosa ke oksigen β–glukono-δ-lakton + H2O2

The glucose oxidase enzyme is commonly used in biosensors to

detect levels of glucose by keeping track of the number of

electrons passed through the enzyme by connecting it to an

electrode and measuring the resulting charge.

This has a possible application in the world of nanotechnology

when used in conjunction with tiny electrodes as glucose sensors

for diabetics.

http://www.indogulfgroup.com/AE%20-%20Enzymes%20-%20Glucose%20Oxidase.asp


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Glucono delta-lactone ( GDL ):

is a naturally-occurring food additive with the E number E575

used as a sequestrant, an acidifier, or a curing, pickling, or

leavening agent in bakery products.

- GdL ia a slow leavening agents, based on the progressive

hydrolysis of GdL to gluconic acid when water is added to the.

bicarbonate for a continuous release of carbon dioxide).

- Also functioning as a substitute for enzymes in cheese

processing or tofu manufacturing . GdL is acoagulant in silken

tofu, (tofu with a smooth texture similar to yoghurt and a highwater content). GdL is also combined with calcium sulphate or

calcium chloride to produce a silken tofu with a firmer texture.

http://www.jungbunzlauer.com/media/uploads/pdf/Gluconates/Glucono-delta-Lactone_2008.pdf


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Glucono-delta-lactone (GDL) Utilisation

GDL is used for various technological purposes with regard tofoodstuffs:

• for the regulation of acidity and colour in food

• for the support of antioxidants and preservatives

(suppress the growth of unwanted or pathogenic microrganisms)

• for sausage and canned fish (as an accelerator of maturation)

• in baking powder (to facilitate the consistent production of acidity

and so to provide constant support of baking procedures)

http://www.gmo-compass.org/eng/database/e-numbers/294.glucono_delta_lactone.html


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Glucono delta-lactone ( GDL )


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Curing Accelerator in Meat Products

• In curing: red colour formation process of sausagesare highly dependent on the pH .

• When using GdL in scalded sausages, the curing

process is both accelerated and made more

complete, resulting in a brighter red colour of the

meat product.

nitrite by up to 30% and the residual level of nitrite

by up to 75%, making the product safer.

• GdL enhance the antimicrobial action of lactates inpâtés, to lower the pH of poultry products to

remedy their pinking.


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Chelating Agent in Seafood

• GdL, as an outstanding copper and iron chelating agent, helpsinhibiting melanosis by depriving the enzymes causing the

browning of the metal ions needed for their activation.

• The combination with sulphites in the pre-freezing dip of

frozen shrimps or in the blanching brine of canned shrimps

allows to come away from calcium disodium EDTA and to reduce the sulphite use by 50-90%.


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Karbohidrase

Enzim Sumber Konversi yang dikatalisis Manfaat

α-amilase Barley malt,

fungi, bakteri

pati, glikogen + H2O

Dekstrin (likuifikasi)

Hidrolisat pati pada industri

minuman, pembuatan roti,

dextrinized starch, makanan bayi

β-amilase Wheat, barley,

malt, bakteri

(bacillus)


Maltosa β-limit dextrin

(ikatan α-1,4)

Industri roti dan minuman ber-

alkohol: sumber C utk produksi

CO2

dan alkohol, sirup maltosa

β-glukanase A. niger,

B. subtilis,

pati-D-glukan + H2O

oligosakarida, glukosa - -

Degumming pada

industri minuman

, ,

Glukoamilase

(amilogluko-

sidase, AMG)

A. niger,

A. oryzae,

R. oryzae


glukosa (ikatan α-1,4)

Sakarifikasi pati

terlikuifikasi


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Debranching

enzymes

(pullulanase,

isoamylase)

A. aerogenes,

Pseudomonas

amilopektin + H2O amilosa rantai

pendek menghidrolisis ikatan α-1,6

Oligosakarida (amilosa

rantai pendek)

Inulinase Kluyvero-myces Polifruktan (inulin) + H2O

fruktosa HFS

Isomerase Glukosa < --- > fruktosa

Xilosa < --- > xilulosa

HFS

Selulase A. niger, T. viride Selulosa + H2O β-dekstrin (ikatan

β-1,4)

Klarifikasi jus buah,

meningkatkan ekstraksi

minyak atsiri, produksi

glukosa dari bahan

Hemiselulase A. niger Hemiselulase + H2O β-dekstrin

(ikatan β-1,4) dari locust bean gum,

guar gum

Memudahkan pengelupas-

an kulit kopi, meningkat-

kan germinasi biji-bijian dll


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Invertase (sukrosa

hidrolase)

Saccharomyces Sukrosa + H2O glukosa

+ fruktosa (gula invert)

Mengkatalisis pembentukan gula

invert, mencegah kristalisasi

produk permen

Laktase(Β- galaktosidase) A. niger, A. oryzae Laktosa + H2O

galaktosa + glukosa Hidrolisis laktosa dalam produksusu, meningkatkan kemanisan

produk, mencegah kristalisasi

laktosa, low-lactose milk untuk

penderita lactose intolerance

Pektinase, terdiri

poligalakturonase,

pektin metilesterase, ektat liase

A. niger, A.

oryzae

*Poligalakturona-se

menghidrolisis β-D-1,4

galakturonida*Pektin metilesterase

Ditambahkan pada klarifikasi

dan filtrasi jus dan wine,

mencegah penggumpalan padaus buah konsentrat, men atur

menghilangkan gugus

metil pada pektin

cloud rentention pada jus, dll.


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• Apple juice is one of the fruit juice which is manufactured by

maceration and pressing of apples.

• The expelled juice is further processed by centrifugal andenzymatic clarification to remove the pectin and starch.

http://www.tastydays.com/drinks/juice/apple-juice


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Type Enzyme Function

Cellulase Breaks down cellulose, a fibre found in the cell walls of all

plants and trees. Cellulose is the basic raw material used

to make products such as paper, cotton, and other textiles

Hemicellulase Breaks down hemicellulose, another plant sugar that is

not as com lex as cellulose and is easier to break down

Pulp and Paper Industry

Xylanase Breaks down xylan, a gummy sugar present in the cell

walls of plants and trees. This enzyme type is used

primarily in the wood and pulp industry

http://www.biobasics.gc.ca/english/View.asp?x=792What are Enzymes?


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Enzyme Biotechnology and Biofuels

• Enzymes may be used to help produce fuels from renewable sources

of biomass. Such enzymes include cellulases, which convert cellulose

fibres from feedstocks like corn into sugars. These sugars are

subsequently fermented into ethanol by microorganisms.

• A new process called “Simultaneous Saccharification and Fermentation

has greatly improved ethanol production efficiency. In this new process,

cellulase enzymes and fermentation microorganisms are combined in a

single reaction mixture to produce ethanol in one step .


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* Aplikasi Protein Hidrolase


Bromelin Nanas Hidrolisis protein dan polipeptidamenjadi peptida dengan BM

rendah

-Mengempukkan daging,-Meningkatkan ekstraksi minyak

dan protein dari tanaman dan

hewan,

-Pembuatan hidrolisat protein

-Pengolahan protein ikan

Ficin Ficus sp. Protease dari tanaman.

Hidrolisis polipeptida, amida dan

ester (leu, gly) menjadi peptida

dengan BM rendah

Papain Pepaya

ro ease sperg us

Bacillus

ro s s pro e n an po pep a

menjadi peptida dengan BM

rendah

- en ng a an warna

dan flavor roti,

-Mengempukkan daging

-Meningkatkan dispersitas susu

bubuk & meningkatkan stabilitas

susu evaporasi


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Pepsin Porcine,

Perut

hewan

Hidrolisis polipeptida (asam

amino aromatik, dikarboksilat)

menjadi peptida dengan BM

rendah

Bovine pepsin rennet

extender dan koagulan

susu (keju), produksi

hidrolisat protein

Tripsin Pankreas

hewan

Hidrolisis polipeptida (ggs

karboksil L-arg, L-lys) menjadi

peptida dengan BM rendah

Menekan oksidasi flavor di

susu; produksi hidrolisat

protein

Rennet Perut hewan

Selektivitas tinggi terhadap

Koagulasi susu dalam ruminansia;

Mucor miehei, M.

Pusilus, Endothia

parasitica

kasein susu, mengkoagulasi

susu

pembuatan keju,

meningkatkan flavor dan

tekstur pada pematangan

keju


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Enzymes as Detergent

• Enzymes have also been used in the detergent industry sincethe mid 1960’s and are probably the best-known application of

industrial enzymes especially in laundry products- the so-called

“biological” washing powders, liquids and tablets.

• The main enzyme used : protease - group of hydrolases acting on peptide bonds, belongs to EC 3.4 group.

• Used for removing of protein contamination acts on organic

stains such as grass, blood, egg and human sweat.

http ://enzymes.me.uk


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However, it has become more common in recent years to

include a mixed of enzyme activities including lipases andamylases.

Lipases (group of esterases (EC 3.1) disintegrated lipids.

Allow to remove fatty stains effective on stains resulting

from fatty acids such as oils and fats (and lipsticks!)

Cellulase : more recently, cellulase used as a colour

enhancing and ‘anti-bobbling’ washing powders . Cellulases is removed detached cellulose fibrils, which cause

a progressive dulling of the colour as dirt is trapped on the

rough surface of the fabric.

Amylase help remove starchy food deposits.


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Formulasi Enzim Deterjen

• Nilai pH deterjen 10 protease alkalin dari Bacillus sp

• Bentuk awal : dry powder pekerja alergi & gangguan kulit

• Formulasi :

enkapsulasi agar debu tak beterbangan, partikel larut

cepat, tak menghasilkan bau & warna, daya simpan lebihbaik, melindungi thd komponen lain e.g bleaching agent


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*Proses Enkapsulasi Protease metode NOVO

• bentuk : granula menggunakan “pelletising drum”

• untuk mencegah pelekatan pada dinding mixer & menjaga ukuran

granula, ditambahkan serat selulosa

• merk : Granule-T

*Proses Enkapsulasi Protease metode Gist-Brocades

• Cairan fermentasi (broth) filtrasi presipitasi enzim filtrasi

pengeringan disaring powder

• Formulasi :

enzim powder dicampur aditif etoxylated-C18-fatty alcohol “prill tower” bentuk bola dilapis agar tidak berdebu selama

penanganan (pelapis (minyak parafin atau PEG)

merk : Maxatase dan Maxacal (pH opt ≥10)


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Komposisi Deterjen Enzim


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Industri Keju

Rennet

• Milk contains proteins, specifically caseins, that maintain its

liquid form.

• Proteases are enzymes that are added to milk during cheese

production, to hydrolyze caseins, specifically kappa casein, which

• The most common enzyme isolated from rennet is chymosin.,

which can be obtained from several other animal, microbial or

vegetable sources, but indigenous microbial chymosin (from

fungi or bacteria) is ineffective for making cheddar and otherhard cheeses.

http://enzymes.me.uk/enzyme/enzymes-in-industry

P d k


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Produksi Keju


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Lipases• Lipases are used to break down milk fats and give characteristic

flavours to cheeses.• Stronger flavoured cheeses, for example, the italian cheese,

Romano, are prepared using lipases.

• The flavour comes from the free fatty acids produced when milk

fats are hydrolyzed.

• Animal li ases are obtained from kid calf and lamb while

microbial lipase is derived by fermentation with the fungal species

Mucor meihei .

• Although microbial lipases are available for cheese-making, they

are less specific in what fats they hydrolyze, while the animal

enzymes are more partial to short and medium-length fats.

• Hydrolysis of the shorter fats is preferred because it results in the

desirable taste of many cheeses. Hydrolysis of the longer chain

fatty acids can result in either soapiness, or no flavour at all.


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• Milk contains a number of different types of proteins, in addition to

the caseins. Cow milk also contains whey proteins such as lactalbumin

and lactoglobulin.

• The denaturing of these whey proteins, using proteases, results in acreamier yogurt product. Destruction of whey proteins is also essential

for cheese production.

• During production of soft cheeses, whey is separated from the milk

after curdling, and may be sold as a nutrient supplement for body

, , , .

• There have even been reports of dietary whey for cancer therapies,

and having a role in the induction of insulin production for those with

Type 2 diabetes.

• Proteases are used to produce hydrolyzed whey protein, which is whey

protein broken down into shorter polypeptide sequences. Hydrolyzedwhey is less likely to cause allergic reactions and is used to prepare

supplements for infant formulas and medical uses.


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* Lipase


Lipase Jaringan

pankreas

hewan,

A. Niger,

Hidrolisis triasil gliserol,

ester asam lemak,

menghasilkan mono- dan di-

asilgliserol, gliserol dan asam

Lipase hewan: meningkatkan

flavor pada industri keju,

lypolized butter oil

Lipase mikrobial: menghidrolisis A. oryzae

lemak bebas

lipid (konsentrat minyak ikan)

This oil contains good Omega 3 polyunsaturated fats, particularly DHA, the

most important of the Omega 3 fats, and EPA, also important.


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Cocoa Butterv Substitute• Cocoa butter is extracted from the beans of the Theobroma

cacao tree and used to make chocolate and other foods,

pharmaceuticals and cosmetic ointments.

• The expense of cocoa butter has led to the production of

cocoa butter substitutes.

• The substitutes (known commercially as CBS) generally are

made from lant oils such as alm kernel oil sunflower oil

cottonseed oil, soybean oil and coconut oil.


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Cocoa Butter Substitute

• Lipase-catalysed trans-esterification reactions that are 1,3-

specific are utilized for making cocoa butter substitutes, using

cheaper mid-fraction of palm oil and stearic acid.

The mid-fraction of palm oil contains 1,3-dipalmitoyl-2-

monoolein (POP) as the major triglyceride

- - - - -

stearoyl-2-monoolein (POS) and 1-(3)-distearyl-2-monoolein

(TOS)

Therefore, by transesterification catalyzed by lipozyme,

between POP and stearic acid or POP and tristearin,valuable equivalents of cocoa butter have been made

http://www.ias.ac.in/currsci/jul10/articles18.htm


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Lipases for Pharmaceutical Application

Microbial lipases are used to enrich PUFAs from

animal and plant lipids, and their mono anddiacylglycerides are used to produce a variety of

pharmaceuticals. PUFAs are increasingly used as

food additives, pharmaceuticals and nutraceuticals

Microbial li ases are used to obtain PUFAs from animal and lant

lipids, such as tuna oil and borage oil. Free PUFAs and their mono

and diacylglycerides are subsequently used to produce a variety of

pharmaceuticals

Liposomes are used in the medical field to optimize the action of

drugs by transporting them to target areas, thus circumventing drug

waste inactivation and anatomical barriers

http://nopr.niscair.res.in/bitstream/123456789/3016/1/IJBT%206%282%29%20141-158.pdf


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Enzyme treated Lecithin

• Lecithin can easily be extracted chemically (using hexane)

or mechanically from soy bean etc.

• It used as an emulsifier and to prevent sticking, for

example in non-stick cooking spray.

• To modify the performance of lecithin to make it suitable

for the product to which it is added, it may be hydrolysed

enzymatically. In hydrolysed lecithins, a portion of the

phospholipids have one fatty acid removed by

phospholipase. improved through strengthening the

hydrophobicity


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Enzim dalam Teknologi Rekayasa Genetika

Pembuatan DNA Rekombinan- Memotong gen yang akan ditranlasikan,

- Membuat ujung fragmen DNA yg sesuai, sehingga dapat

digunakan dg fragmen lain yang dikehendaki

- Penyambungan fragmen-fragmen DNA membentuk DNA Rekombinan

.

memotong DNA

2. DNA Ligase

untuk proses replikasi & menyambung fragmen DNA dg

fragmen lain atau kloning membentuk DNA Rekombinan3. Nuklease

menguraikan komponen nukleotida dari DNA (berperan

pd proses replikasi)

4. RNA Polimerase

ber eran ada roses transkri si DNAmRNA


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Enzymes in molecular biology

This is never ending story. Many of enzymes used in molecular

biology directly in bacterial cells to synthesise necessary

compounds.

Bacterial and yeasts cells can be used for any protein and

peptide biosynthesis. Some of these bacterial enzymes can be

http ://enzymes.me.uk

,

which are most important enzymes for DNA/RNA manipulation.


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Therapeutic Enzymes


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Daftar Pustaka Kiwi6.com, 2011, Mata Kuliah Satuan Proses, Departemen Teknologi

Industri Pertanian, Fakultas Teknologi Pertanian, Institut Pertanian Bogor,

k002.kiwi6.com/hotlink/9v58ohmgjx/kuliah_xi_enzim_final.ppt , diakses 12

Juni 2012

Enzymes. In ustr a ue o Enzymes.pptx – mtec . Accesse June 5

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