What are enzymes?

AGENDA
 Enzymes in General
 What are enzymes and what do they do ?

 Discovery and production of enzymes

 From sample to Enzyme product

 Enzymes for Detergents

 Classes and substrates
 8/13/2012

ENZYMES IN
GENERAL
(NOVOZYMES IN
20 SEC.)
4 8/13/2012 NOVOZYMES PRESENTATION

World leader in bioinovation

Our business is industrial

enzymes, microorganisms,
and biopharmaceutical
ingredients.

Novozymes’ solutions are

used in the production of
numerous products such
as biofuel, detergents,
feed and food.
5 13/08/2012 NOVOZYMES PRESENTATION

What are enzymes and what do they do?

Enzymes are biological catalysts in the form

of proteins
• Enzymes are present in all living cells, where they
drive chemical reactions and vital metabolic
processes

• Enzymes reduce resource usage and increase the

efficiency of the process

• Enzymes are not consumed in the process

• Enzymes operate under gentle conditions

• Enzymes are fully biodegradable, and can replace

chemicals in industrial production
Enzymes are very specific
 When different substrate molecules are present, only those that have the
specific shape complementary to the active site are able to bind with the
enzyme's active site
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DISCOVERY AND
PRODUCTION OF
ENZYMES
Enzyme discovery – found in nature
Enzyme discovery and screening
- grown in laboratory
Detection of enzyme activity

Detection of enzyme High through put

activity screening
Screening process to identify relevant enzymes

 Relevant substance (stain)

is defined by customer

 Thousands of enzymes
are applied to the
substance to identify
relevant/efficient enzyme
Identification of final enzyme
How we produce enzymes

READY TO SELL
FERMENTATION
PRODUCTS

FORMULATION
RAW MATERIALS LIQUID PRODUCT

PURIFICATION

GRANULATED PRODUCT

MICRO-ORGANISMS
MICRO-ORGANISMS TO BE INACTIVATED

I/II
How we produce enzymes
FERMENTATION
 Fermentation of one of a
number of specifically selected
production micro-organisms
(bacteria or fungi) under sterile
conditions
 Production of the desired
enzyme by consumption of
carbohydrates, proteins, salts,
water and energy
 Transfer of the fermented broth
to recovery
RECOVERY GRANULATION
 Filtration of the fermentation  Formulation and standardisation
broth of the enzyme into solid
 Purification of the liquid phase granules to encapsulate the
containing the enzyme enzyme - and provide the right
 Concentration of the liquid property of the product
enzyme to desired enzymatic (solubility, colour, etc.)
activity
 Stabilisation and
standardisation of a liquid
product - or
 Standardisation of a liquid
concentrate for granulation
II/II
 8/13/2012

ENZYMES FOR
DETERGENTS
Overview of enzyme families and their applications
P Proteases A Amylases L Lipases M Mannanases C Cellulases

Fabric/
Dressings
Meat Wheat Oil/Lard color
care

Grass Corn Lipstick Chocolate

Processed
Milk Potato foods

Egg Ketchup Cosmetics

Blood Pizza