CH3215 BIOCHEMICAL ENGINEERING SYLLABUS | ANNA UNIVERSITY BTECH FOOD TECHNOLOGY 4TH SEM SYLLABUS REGULATION 2008 2011 2012-2013 BELOW IS THE ANNA UNIVERSITY FOURTH SEMESTER B TECH FOOD TECHNOLOGY DEPARTMENT SYLLABUS, TEXTBOOKS, REFERENCE BOOKS,EXAM PORTIONS,QUESTION BANK,PREVIOUS YEAR QUESTION PAPERS,MODEL QUESTION PAPERS, CLASS NOTES, IMPORTANT 2 MARKS, 8 MARKS, 16 MARKS TOPICS. IT IS APPLICABLE FOR ALL STUDENTS ADMITTED IN THE YEAR 2011 2012-2013 (ANNA UNIVERSITY CHENNAI,TRICHY,MADURAI, TIRUNELVELI,COIMBATORE), 2008 REGULATION OF ANNA UNIVERSITY CHENNAI AND STUDENTS ADMITTED IN ANNA UNIVERSITY CHENNAI DURING 2009
CH3215 BIOCHEMICAL ENGINEERING L T P C
(Common for Food and Pharmaceutical Technology) 3 0 0 3
UNIT I INTRODUCTION TO ENZYMES 9
Classification of enzymes. Mechanisms of enzyme action; concept of active site and
energetics of enzyme substrate complex formation; specificity of enzyme action; principles of
catalysis – collision theory, transition state theory; role of entropy in catalysis.
UNIT II KINETICS OF ENZYME ACTION 9
Kinetics of single substrate reactions; estimation of Michelis – Menten parameters,
multisubstrate reactions- mechanisms and kinetics; turnover number; types of inhibition &
models –substrate, product. Allosteric regulation of enzymes, Monod changeux wyman
model, ph and temperature effect on enzymes & deactivation kinetics.
UNIT III ENZYME IMMOBILIZATION 6
Physical and chemical techniques for enzyme immobilization – adsorption, matrix
entrapment, encapsulation, cross-linking, covalent binding etc., - examples, advantages and
disadvantages.
UNIT IV OVERVIEW OF FERMENTATION PROCESSES 9
Overview of fermentation industry, general requirements of fermentation processes, basic
configuration of fermentor and ancillaries, main parameters to be monitored and controlled in
fermentation processes.
UNIT V RAW MATERIALS AND MEDIA DESIGN FOR FERMENTATION PROCESS
12
Criteria for good medium, medium requirements for fermentation processes, carbon,
nitrogen, minerals, vitamins and other complex nutrients, oxygen requirements, medium
formulation of optimal growth and product formation, examples of simple and complex
media, design of various commercial media for industrial fermentations – medium
optimization methods
TOTAL: 45 PERIODS
TEXT BOOKS
1. Bailey, J.E. and Ollis, D.F. “Biochemical Engineering Fundamentals”, 2nd Edition,
McGraw-Hill, 1986.
2. Blanch, H.W. and D.S. Clark “Biochemical Engineering”, Marcal Dekker, Inc., 1997.
3. Lee, James M. “Biochemical Engineering”, Prentice – Hall, 1992.
REFERENCES
1. Palmer, Trevor “Enzymes : Biochemistry, Biotechnology, Clinical Chemistry”, Affiliated
East-West Press Pvt. Ltd., 2004.
2. Stanbury, P.F., A. Whitaker and S.J. Hall “Principles of Fermentation Technology”, 2nd
Edition, Butterworth – Heinemann (an imprint of Elsevier), 1995.
3. Wiseman, Alan “Handbook of Enzyme Biotechnology”, 3rd Edition, Ellis Harwood
Publications, 1999.
4. Hartmeier, Winfried “Immobilized Biocatalysts : An Introduction”, Springer –Verlag, 1986.
CH3215 BIOCHEMICAL ENGINEERING L T P C
(Common for Food and Pharmaceutical Technology) 3 0 0 3
UNIT I INTRODUCTION TO ENZYMES 9
Classification of enzymes. Mechanisms of enzyme action; concept of active site and
energetics of enzyme substrate complex formation; specificity of enzyme action; principles of
catalysis – collision theory, transition state theory; role of entropy in catalysis.
UNIT II KINETICS OF ENZYME ACTION 9
Kinetics of single substrate reactions; estimation of Michelis – Menten parameters,
multisubstrate reactions- mechanisms and kinetics; turnover number; types of inhibition &
models –substrate, product. Allosteric regulation of enzymes, Monod changeux wyman
model, ph and temperature effect on enzymes & deactivation kinetics.
UNIT III ENZYME IMMOBILIZATION 6
Physical and chemical techniques for enzyme immobilization – adsorption, matrix
entrapment, encapsulation, cross-linking, covalent binding etc., - examples, advantages and
disadvantages.
UNIT IV OVERVIEW OF FERMENTATION PROCESSES 9
Overview of fermentation industry, general requirements of fermentation processes, basic
configuration of fermentor and ancillaries, main parameters to be monitored and controlled in
fermentation processes.
UNIT V RAW MATERIALS AND MEDIA DESIGN FOR FERMENTATION PROCESS
12
Criteria for good medium, medium requirements for fermentation processes, carbon,
nitrogen, minerals, vitamins and other complex nutrients, oxygen requirements, medium
formulation of optimal growth and product formation, examples of simple and complex
media, design of various commercial media for industrial fermentations – medium
optimization methods
TOTAL: 45 PERIODS
TEXT BOOKS
1. Bailey, J.E. and Ollis, D.F. “Biochemical Engineering Fundamentals”, 2nd Edition,
McGraw-Hill, 1986.
2. Blanch, H.W. and D.S. Clark “Biochemical Engineering”, Marcal Dekker, Inc., 1997.
3. Lee, James M. “Biochemical Engineering”, Prentice – Hall, 1992.
REFERENCES
1. Palmer, Trevor “Enzymes : Biochemistry, Biotechnology, Clinical Chemistry”, Affiliated
East-West Press Pvt. Ltd., 2004.
2. Stanbury, P.F., A. Whitaker and S.J. Hall “Principles of Fermentation Technology”, 2nd
Edition, Butterworth – Heinemann (an imprint of Elsevier), 1995.
3. Wiseman, Alan “Handbook of Enzyme Biotechnology”, 3rd Edition, Ellis Harwood
Publications, 1999.
4. Hartmeier, Winfried “Immobilized Biocatalysts : An Introduction”, Springer –Verlag, 1986.
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