BIOTECHNOLOGY - V. H. Herasymenko - 2006

Part II. Special Biotechnologies

Chapter 20. BIOTECHNOLOGY OF ENZYME PRODUCTION

20.3. PRODUCTION OF COMMERCIAL FORMS OF ENZYME PREPARATIONS

20.3.4. Standardization of Enzyme Preparations

Standardization is The process of adjusting The activity of a preparation to a standard level specified by state standards (GOST) or technical specifications. Various neutral fillers are used for this purpose, most commonly starch, lactose, or edible salt. The preparation and the filler are thoroughly mixed.

Since Enzymes are proteinaceous substances, determining their exact quantity in a mixture with other Proteins is practically impossible. The presence of an enzyme in a preparation can only be detected through the specific reaction it catalyzes. Quantitative characterization is based on The amount of reaction products formed or the amount of substrate consumed under controlled (standard) reaction conditions (Temperature, medium pH, Substrate Concentration, etc.). By decision of the International Union of Biochemistry, the standard unit of activity (IU) was established, defined as the amount of enzyme that catalyzes The conversion of one micromole of substrate per minute under specified standard conditions.

The activity of an enzyme preparation is expressed in micromoles of substrate reacted under the action of 1 ml of enzyme solution or 1 g of preparation under optimal conditions per minute. If the enzyme preparation contains no ballast substances, its activity is expressed in the same standard units per 1 mg of the enzyme. If ballast is present, the activity is calculated per 1 mg of protein in the enzyme preparation. The activity of a commercially produced enzyme preparation is one of the most critical regulated indicators of its quality.