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Aspects of industrial enzymology; aspects of biotechnology in Irish industry
Sep@S9 Aspects of Industrial Enzymology; Aspects of Biotechnology in Irish Industry University College, Galway, Eire, 28-29 The Biochemical Society Colloquium, entitled 'Aspects of Industrial Enzymology', and the joint Biochemical S o c i e t y - R o y a l Irish Academy Symposium, 'Aspects of Biotechnology in Irish Industry', had biotechnology as their central themes. In the course of the formal presentations questions were raised which had political and commercial significance, as well as scientific and educational implications. The questions having political overtones arose during a discussion of isomerose, or isoglucose syrups; and also in the context of the balance of Irish imports and exports of fine chemicals. In the case of isomerose syrups the production of this sweetener from corn starch was described, together with the role of glucoamylase and immobilized glucose isomerase in that production. When this technology was introduced the sugar beet industry felt threatened, and political lobbying resulted in protectionist measures by the EEC. Thus, a production levy was applied to isomerose, and the production subsidy was removed from starch which was to be used to make the new sweetener. Nevertheless, the growth of this product seems assured. In the USA it is expected that isomerose will account for 12% of sugar consumption in 1985. Current production in Europe was said to be 75 000 tonnes, while the actual capacity is much greater, that for 1978/79 approaching 375 000 tonnes. Thus, a new technology was developed and was greeted with strong opposition from an established process. The balance between the two is to be revised again within two years, and the matter is no longer a technological one, but is in the hands of the lobbyists and politicians. The commercial emphasis by a number of speakers was somewhat novel for a Biochemical Society meeting. Fo r an audience more accustomed to academic matters, the figures on success in applied research and development were illuminating. In a study of the food industry a major conclusion was that new product or new process R & D should not be undertaken by state research institutes, or universities, unless the product or process is specifically requested by industry, with the support of marketing data. A further
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The importance of lipases and of lipolysis in cheese manufacture was discussed. Some cheeses, especially of Italian origin, derive their character, in part, from lipolysis. This arose because the production of rennet in September 1978 Italy was by a different process from the more widely used salt extraction. conclusion was that the success rate The Italian process resulted in a rennet was higher in such R & D when industry containing pre-gastric lipase. That was involved at all stages. Thus, the enzyme is absent from microbial success rate in new product developrennet substitutes. In order to retain ment was over 80% when the research the traditional texture of the cheese it organization cooperated with industry becomes necessary to include a lipase in every part of the programme; on a in the rennet substitute, and it was go-it-alone basis research organizations reported that a suitable enzyme could scored a success rate of less than 5%. be obtained from Mucro miehei, which Although this study related to the is also a source of rennet substitute. food industry, its conclusions are Enzymes which might find applicaprobably relevant to R & D in general, tion in the dairy industry if economical and they highlight the tendency of sources became available, include superresearchers to place undue emphasis oxide dismutase, as a lipid antioxion technology and to undervalue the dant, and sulphydryl oxidase. The role of market information. latter would be used to reoxidize The importance of dairying in Iresulphydryl groups exposed during high land was reflected in the symposium temperature sterilization of milk and by the inclusion of two papers related would thus ameliorate the cooked to that industry. The dairy industry taste imparted by the sulphydryl waste material given greatest emphasis groups. was whey, and the various methods for its disposal or upgrading were reviewed. During the society colloquium the A large proportion (about 60%) is used extraction of enzymes in aqueous twoas an animal feed in Ireland. As the phase systems was described. Such costs of other feeds increase it is likely systems are obtained when solutions of that other processes for whey utilizadextran and poly(ethylene glycol) are tion and treatment will become more mixed in certain proportions. Enzymes, viable. One such process is the producor indeed subcellular particles, partition of ethanol by fermentation, as tion between the phases according to carried out at Carbery, County Cork. a number of parameters, including pH There, 3000 gallons of alcoholic liquor and ionic strength. A partition coeffi(at 2% alcohol) may be produced in a cient may be determined using small day. The use of molasses as an alterscale experiments; scale-up has no native fermentation medium in winter appreciable effect on the partition cohelps to overcome the problem of efficient, so that exact predictions seasonal availability of whey. A further regarding scale-up may be made. An process, much researched, is the enzyimportant feature of work to date is mic hydrolysis of lactose. It was conthe observation that the extraction of a number of enzymes by this method sidered that an immobilized enzyme can be carried out at room temperasystem was precluded at present for ture. This suggests a stabilizing effect economic reasons. An alternative of the system. Therefore, while the method, in which lactose is hydrolysed advantages of the method for large by an ion exchange resin was considered to be more economically feasible. scale work have been elegantly described, it is possible that it may be The use of enzymes in the dairy accepted also as a small scale procedure industry was reviewed. The desirable for laboratory work. properties of rennet substitutes were Recent developments in the techdescribed, and these included a low nology of enzyme thermistors were rate of proteolysis, and an absence of discussed. The applications of these bitter tasting products such as are devices in pollution monitoring, in the associated with many proteases. In monitoring of fermentation processes cheese manufacture as much as 90% and in clinical analyses were described. of rennet may remain in the whey. Some of these instruments are already When this is processed for inclusion in in use in hospitals for routine analyses. baby foods the rennet must be denatured or its prolonged action can have A combination of thermistor and a detrimental effect on the product, enzyme-linked immunosorbent assay especially with regard to taste. (TELISA) was discussed, and where
Enzyme Microb. Technol., 1979, vol. 1, July
Conference report such combinations could be achieved a very high sensitivity is to be expected. Problems relating to immobilized enzyme stability were reviewed. In particular, the danger of misinterpreting kinetic and stability data was stressed. A n u m b e r of reports in the literature claim that immobilized enzymes are more stable than their soluble counterparts. With regard to some of these reports it is clear that their conclusions must be treated with caution because of the absence of sufficient data, or because it is clear that the comparisons are not between soluble and immobilized enzymes studied under similar circumstances. Thus the stability of bound enzyme may have been studied in the presence of substrate, which may exert a stabilizing effect, while soluble enzyme was studied in the absence of substrate. Alternatively, the immobilized enzyme system may have been subject to diffusion limitation on the transfer of substrate or product. Such diffusion
limitation is one of a n u m b e r of distorting effects on kinetics. If ignored, such effects can lead to false conclusions on b o u n d enzyme stability. It was claimed that no combination of support and binding method may yet be selected from the wide variety described in the literature which guarantees the stabilization of an enzyme newly under investigation. In the absence of general principles, for the time being, immobilization must be carried out in an empirical fashion for the optimization of loading and stability.
Some papers presented Colloquium papers Large-scale isolation of enzymes: Maria-Regina Kula (West Germany) The stabilization of enzymes for industrial use: S. A. Barker, C. J. Gray and A. W. Lomath (UK) On the stability of immobilized enzymes: Desmond B. Johnson (Eire)
Applications of enzyme thermistors: Klaus Mosbach, B. Danielsson and B. Mattiasson (Sweden) Immobilized cofactors in reactor systems: R. England, R. S. Eisenthal, W. J. D. Whish, and P. Gacesa (UK)
Symposium papers The scope for biotechnology in Ireland: W. K. Downey (Dublin) Waste products of the dairy industry: K. Burgess (Fermoy) The sugar industry: N. J. Nolan (Carlow) A role for an Irish federation of biotechnologists: P. Considine (Galway) An enzyme company: J. Dunne (Carrigaline) Fine chemicals: F. Moran (Dublin) The potential for enzymes in dairy technology: P. Fox (Cork) The Industrial Development Authority product development grants: P. Toal (Dublin)
D. B. Johnson
announcing a new international journal from IPC Science and Technology Press
International
Journal structure, Iunction and interactions Research on biological macromolecules is rapidly expanding and is leading to a better understanding of their structure, properties and function. Recent advances have led to the need for a greater communication between the various disciplines involved in the study of these molecules. The new alternate monthly journal INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES will help to co-ordinate the multidisciplinary approaches to the study of biological macromolecules and the topics covered will include the following disciplines: W Biophysics ~r Biochemistry
~ Physical chemistry ~r Bio-organic chemistry
~r Molecular biology ~r Biomedical science
To find out further details about the new journal, please complete and return the coupon. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES will be published alternate months and there is a special pre-launch offer of £35.00 ($91.00) available until the 31 st March 1979. To: Mrs Sheile King IPC Science and Technology Press Limited Westbury House, Bury Street, Guildford, Surrey GU2 5AW []
Please send further details on the INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Name . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Organisation and address . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Enzyme Microb. Technol., 1979, vol. 1, July
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The importance of lipases and of lipolysis in cheese manufacture was discussed. Some cheeses, especially of Italian origin, derive their character, in part, from lipolysis. This arose because the production of rennet in September 1978 Italy was by a different process from the more widely used salt extraction. conclusion was that the success rate The Italian process resulted in a rennet was higher in such R & D when industry containing pre-gastric lipase. That was involved at all stages. Thus, the enzyme is absent from microbial success rate in new product developrennet substitutes. In order to retain ment was over 80% when the research the traditional texture of the cheese it organization cooperated with industry becomes necessary to include a lipase in every part of the programme; on a in the rennet substitute, and it was go-it-alone basis research organizations reported that a suitable enzyme could scored a success rate of less than 5%. be obtained from Mucro miehei, which Although this study related to the is also a source of rennet substitute. food industry, its conclusions are Enzymes which might find applicaprobably relevant to R & D in general, tion in the dairy industry if economical and they highlight the tendency of sources became available, include superresearchers to place undue emphasis oxide dismutase, as a lipid antioxion technology and to undervalue the dant, and sulphydryl oxidase. The role of market information. latter would be used to reoxidize The importance of dairying in Iresulphydryl groups exposed during high land was reflected in the symposium temperature sterilization of milk and by the inclusion of two papers related would thus ameliorate the cooked to that industry. The dairy industry taste imparted by the sulphydryl waste material given greatest emphasis groups. was whey, and the various methods for its disposal or upgrading were reviewed. During the society colloquium the A large proportion (about 60%) is used extraction of enzymes in aqueous twoas an animal feed in Ireland. As the phase systems was described. Such costs of other feeds increase it is likely systems are obtained when solutions of that other processes for whey utilizadextran and poly(ethylene glycol) are tion and treatment will become more mixed in certain proportions. Enzymes, viable. One such process is the producor indeed subcellular particles, partition of ethanol by fermentation, as tion between the phases according to carried out at Carbery, County Cork. a number of parameters, including pH There, 3000 gallons of alcoholic liquor and ionic strength. A partition coeffi(at 2% alcohol) may be produced in a cient may be determined using small day. The use of molasses as an alterscale experiments; scale-up has no native fermentation medium in winter appreciable effect on the partition cohelps to overcome the problem of efficient, so that exact predictions seasonal availability of whey. A further regarding scale-up may be made. An process, much researched, is the enzyimportant feature of work to date is mic hydrolysis of lactose. It was conthe observation that the extraction of a number of enzymes by this method sidered that an immobilized enzyme can be carried out at room temperasystem was precluded at present for ture. This suggests a stabilizing effect economic reasons. An alternative of the system. Therefore, while the method, in which lactose is hydrolysed advantages of the method for large by an ion exchange resin was considered to be more economically feasible. scale work have been elegantly described, it is possible that it may be The use of enzymes in the dairy accepted also as a small scale procedure industry was reviewed. The desirable for laboratory work. properties of rennet substitutes were Recent developments in the techdescribed, and these included a low nology of enzyme thermistors were rate of proteolysis, and an absence of discussed. The applications of these bitter tasting products such as are devices in pollution monitoring, in the associated with many proteases. In monitoring of fermentation processes cheese manufacture as much as 90% and in clinical analyses were described. of rennet may remain in the whey. Some of these instruments are already When this is processed for inclusion in in use in hospitals for routine analyses. baby foods the rennet must be denatured or its prolonged action can have A combination of thermistor and a detrimental effect on the product, enzyme-linked immunosorbent assay especially with regard to taste. (TELISA) was discussed, and where
Enzyme Microb. Technol., 1979, vol. 1, July
Conference report such combinations could be achieved a very high sensitivity is to be expected. Problems relating to immobilized enzyme stability were reviewed. In particular, the danger of misinterpreting kinetic and stability data was stressed. A n u m b e r of reports in the literature claim that immobilized enzymes are more stable than their soluble counterparts. With regard to some of these reports it is clear that their conclusions must be treated with caution because of the absence of sufficient data, or because it is clear that the comparisons are not between soluble and immobilized enzymes studied under similar circumstances. Thus the stability of bound enzyme may have been studied in the presence of substrate, which may exert a stabilizing effect, while soluble enzyme was studied in the absence of substrate. Alternatively, the immobilized enzyme system may have been subject to diffusion limitation on the transfer of substrate or product. Such diffusion
limitation is one of a n u m b e r of distorting effects on kinetics. If ignored, such effects can lead to false conclusions on b o u n d enzyme stability. It was claimed that no combination of support and binding method may yet be selected from the wide variety described in the literature which guarantees the stabilization of an enzyme newly under investigation. In the absence of general principles, for the time being, immobilization must be carried out in an empirical fashion for the optimization of loading and stability.
Some papers presented Colloquium papers Large-scale isolation of enzymes: Maria-Regina Kula (West Germany) The stabilization of enzymes for industrial use: S. A. Barker, C. J. Gray and A. W. Lomath (UK) On the stability of immobilized enzymes: Desmond B. Johnson (Eire)
Applications of enzyme thermistors: Klaus Mosbach, B. Danielsson and B. Mattiasson (Sweden) Immobilized cofactors in reactor systems: R. England, R. S. Eisenthal, W. J. D. Whish, and P. Gacesa (UK)
Symposium papers The scope for biotechnology in Ireland: W. K. Downey (Dublin) Waste products of the dairy industry: K. Burgess (Fermoy) The sugar industry: N. J. Nolan (Carlow) A role for an Irish federation of biotechnologists: P. Considine (Galway) An enzyme company: J. Dunne (Carrigaline) Fine chemicals: F. Moran (Dublin) The potential for enzymes in dairy technology: P. Fox (Cork) The Industrial Development Authority product development grants: P. Toal (Dublin)
D. B. Johnson
announcing a new international journal from IPC Science and Technology Press
International
Journal structure, Iunction and interactions Research on biological macromolecules is rapidly expanding and is leading to a better understanding of their structure, properties and function. Recent advances have led to the need for a greater communication between the various disciplines involved in the study of these molecules. The new alternate monthly journal INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES will help to co-ordinate the multidisciplinary approaches to the study of biological macromolecules and the topics covered will include the following disciplines: W Biophysics ~r Biochemistry
~ Physical chemistry ~r Bio-organic chemistry
~r Molecular biology ~r Biomedical science
To find out further details about the new journal, please complete and return the coupon. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES will be published alternate months and there is a special pre-launch offer of £35.00 ($91.00) available until the 31 st March 1979. To: Mrs Sheile King IPC Science and Technology Press Limited Westbury House, Bury Street, Guildford, Surrey GU2 5AW []
Please send further details on the INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Name . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Organisation and address . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Enzyme Microb. Technol., 1979, vol. 1, July
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