Enzymology

The short course of Enzymology widens the knowledge in Plant Biochemistry on one of the most important topics – the science of enzymes. It is very closely related to other fundamental disciplines, most naturally with biochemistry, but also with molecular biology, microbiology, genetics, botany, physiology, medicine, plant and animal biotechnologies.

In the last years the enzymology related to practical applications of enzymes has rapidly developed. Around 250 out of the 2000 known enzymes have such uses. For example, the so called immobilized enzymes are widely exploited in the industry. They are a new type of experimentally obtained enzymes, which are isolated and linked to specific carrier matrices. They are much more stable than native or endogenous soluble enzymes and provide opportunities for multiples reuses. This allows their implementation in a continuous technological process.

Since the attending students have already completed their training in Biochemistry, in which some of the topics of enzymology like kinetics, mechanism of action and specificity have been discussed, the present course focuses more on the classification, the characteristics and biological roles of enzymes, enzyme antioxidants, subcellular localization, modified enzymes, representatives of the individual enzyme classes, specific applications in plant breeding, industry and other practices, etc. This knowledge will significantly improve the understanding of the students of biological systems.