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[Applied Chemical Technology] 3.Enzyme Engineering Technology
#ICT# #IOT#

Lesson Code: TCEN2026I021

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Academic Hours
5.50hours
Publish Date
Aug 2026

Lecturer

1. Lecturer ZHANG XiaoboBinzhou Polytechnic University

2. Lecturer SUN HainingBinzhou Polytechnic University

3. Lecturer CHENG KunBinzhou Polytechnic University

4. Lecturer YANG ZhenfeiBinzhou Polytechnic University

General Introduction
This course aims to develop students’ ability to apply enzyme preparations in engineering practice. It mainly covers the fundamental principles and methods for establishing enzymatic reaction systems,
producing enzymes through fermentation, separating and purifying enzymes, and modifying enzymes through immobilization.

This Course is for
1. Helping trainees understand the principles of enzyme catalysis and the basic process flow of enzyme preparation production.
2. Equipping trainees with the ability to carry out enzyme separation and purification, enzyme immobilization, and enzyme application according to standard methods and procedures.
3. Laying the necessary foundation for further study of integrated professional courses such as Biopharmaceutical Technology and Fermentation Engineering.

Learning Materials

1. Corresponding PPT
2. Online Course Video
3. Simulation Question Bank

Recognized By

Benefits of Learning

1. Understanding the fundamental theories and catalytic characteristics of enzyme engineering, and being able to apply core practical skills in enzyme separation and purification, enzyme immobilization, and enzyme preparation production, independently conduct routine experiments, and organize and analyze experimental data.
2. Being able to follow standardized laboratory procedures and safety requirements, identify common experimental problems, and make basic adjustments.
3. Understanding the application value of enzyme engineering technologies in biomanufacturing, food processing, pharmaceuticals, and other industries; developing a rigorous and practical professional attitude, teamwork skills, and job adaptability, and being able to undertake relevant entry-level positions while building the essential foundation for further study and occupational skill development.

Courses Videos
1.1 The Concept and Classification of Enzymes.mp4play1.2 Molecular Composition and Molecular Structure of Enzymes.mp4play1.3 Characteristics and Mechanisms of Enzyme Catalysis.mp4play1.4 Other Forms of Enzymes.mp4play2.1 Basic Procedure for Establishing Enzymatic Reaction Systems.mp4play2.2 Selection of Enzyme Concentration and Substrate Concentration.mp4play2.3 Effect of pH on Enzyme Activity.mp4play2.4 Effect of Temperature on Enzyme Activity.mp4play2.5 Effects of Activators and Inhibitors on Enzyme Activity.mp4play3.1 Breeding and Preservation of Enzyme-producing Strains.mp4play3.2 Preparation of Enzyme-Producing Medium.mp4play3.3 Sterilization.mp4play3.4 Preparation of Enzyme-producing Strains.mp4play3.5 Enzyme-producing Bioreactor.mp4play3.6.1 Control of Physical Parameters for Fermentative Enzyme Production.mp4play3.6.2 Control of Chemical and Biological Parameters for Fermentative Enzyme Production.mp4play3.6.3 Influence and Control of Cell Concentration for Enzyme Production.mp4play3.6.4.1 Influence of Dissolved Oxygen in Fermentation.mp4play3.6.4.2 Control of Dissolved Oxygen in Fermentative Enzyme Production.mp4play3.6.5 Influence and Control of pH in Fermentative Enzyme Production.mp4play3.6.6 Effect and Control of Temperature in Enzyme Production by Fermentation.mp4play3.6.7 Effects and Control of CO₂ in Enzyme Production by Fermentation.mp4play3.6.8 Effects and Control of Foam in Enzyme Production by Fermentation.mp4play3.6.9 Determination of Endpoint in Enzyme Production by Fermentation.mp4play3.6.10 Scale-up of Enzyme Production by Fermentation.mp4play4.1 Fermentation Broth Pretreatment and Cell Disruption Techniques.mp4play4.2 Solid-Liquid Separation and Enzyme Extraction.mp4play4.3 Separation and Purification Techniques Based on Differences in Solubility and Charge.mp4play4.4 Separation and Purification Techniques Based on Differences in Molecular Size, Hydrophobic Interaction, and Affinity.mp4play4.5 Concentration, Crystallization and Drying of Enzymes.mp4play5.1 Properties of Immobilized Enzymes.mp4play5.2 Traditional Enzyme Immobilization Techniques.mp4play5.3 Novel Immobilization Techniques.mp4play

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