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'''การตั้งชื่อเอนไซม์''' ได้ตกลงเป็นสากลว่าชื่อของเอนไซม์จะต้องประกอบด้วยหน้าที่ของเอนไซม์แล้วลงท้ายด้วยคำว่า ''-เอส'' (''-ase'') ตัวอย่างเช่น
== Enzyme naming conventions ==
*[[แอลกอฮอล์ ดีไฮโดรเจเนส]] (alcohol dehydrogenase)
By common convention, an enzyme's name consists of a description of what it does, with the word ending
*[[ดีเอ็นเอ พอลิเมอเรส]] (DNA polymerase)
in ''-ase''. Examples are [[alcohol dehydrogenase]] and [[DNA polymerase]]. [[Kinase]]s are enzymes that
transfer [[phosphate]] groups. This results in different enzymes with the same function having the
[[ไคเนส]] (Kinase) เป็นเอนไซม์ที่ทำหน้าที่เคลื่อนย้าย [[ฟอสเฟต]]กรุป เอนไซม์ต่างกันแต่ทำหน้าที่เหมือนกันจะมีชื่อพื้นฐานที่เหมือนกัน ดังนั้นจึงนำจุดสังเกตุความแตกต่างในคุณสมบัติอื่นๆ มาประกอบ เช่น การใช้ [[pH]] ที่เหมาะสมมาประกอบ ตัวอย่างคือ [[อัลคาไลน์ ฟอสฟาเทส]] (alkaline phosphatase) หรือตำแหน่งที่มันอยู่ เช่น เมมเบรน เอทีเพส (membrane [[ATPase]])
same basic name; they are therefore distinguished by other characteristics, such their optimal [[pH]]
([[alkaline phosphatase]]) or their location (membrane [[ATPase]]). Furthermore, the reversibility of
<!---
Furthermore, the reversibility of
chemical reactions means that the normal physiological direction of an enzyme's function may not be
that observed under laboratory conditions. This can result in the same enzyme being identified with two
''xylitol:NAD+ 2-oxidoreductase (D-xylulose-forming)'' is more commonly referred to in the cellular
physiological sense as ''D-xylulose reductase'', reflecting the fact that the function of the enzyme in
the cell is actually the reverse of what is often seen under ''in vitro'' conditions.--->
The [http://www.iubmb.unibe.ch/ International Union of Biochemistry and Molecular Biology] has
The complete nomenclature can be browsed at http://www.chem.qmul.ac.uk/iubmb/enzyme/enzym
==Applications==
{| border=1 cellspacing="0" cellpadding=3 style="border:1px solid #808080; border-collapse: collapse;"
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| bgcolor="#C0C0C0" | <p align="center"><font color="#FFFFFF"><b>Application</b></font>
| bgcolor="#C0C0C0" | <p align="center"><font color="#FFFFFF"><b>Enzymes used</b></font>
| bgcolor="#C0C0C0" | <p align="center"><font color="#FFFFFF"><b>Uses</b></font>
| bgcolor="#C0C0C0" | <p align="center"><font color="#FFFFFF"><b>Notes and examples</b></font>
|-
|rowspan="2" valign="top" | <b>[[Detergent|Biological detergent]]</b>
| Primarily [[protease]]s, produced in an extracellular form from [[bacteria]]
| Used for presoak conditions and direct liquid applications helping with removal of protein stains from clothes.
|rowspan="2" | [[Image:Washingpowder.jpg|thumb|180px |center| Biological washing powders contain protease.]]
'''Note:''' The amylases and proteases used in detergents are allergenic for the process workers, although, encapsulation techniques have reduced this problem.
|-
| Amylase enzymes
| Detergents for machine dishwashing to remove resistant starch residues
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|rowspan="2" | <b>[[Baking|Baking industry]]</b>
| [[Fungus|Fungal]] alpha-amylase enzymes: normally inactivates about 50 degrees Celsius, destroyed during baking process
| Catalyze breakdown of starch in the [[flour]] to sugar. Yeast action on sugar produces carbon dioxide. Used in production of white bread, buns, and rolls
|[[Image:Amylose.gif|thumb|center|300px|alpha-amylase catalyzes the release sugar monomers (n) from starch]]
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| Protease enzymes
| Biscuit manufacturers use them to lower the protein level of flour.
|rowspan="2" |
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| <b>[[Baby food]]s</b>
| [[Trypsin]]
| To predigest baby foods
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|rowspan="6" | <b>[[Brewing|Brewing industry]]</b>
| Enzymes from barley are released during the mashing stage of beer production.
| They degrade starch and proteins to produce simple sugar, amino acids and peptides that are used by yeast to enhance fermentation.
|rowspan="3" |[[Image:Sjb whiskey malt.jpg|thumb|center|180px|Germinating barley used for malt.]]
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|colspan="2" | <small><b><font color="#564F4F">Industrially produced enzymes now widely used in the brewing process to substitute for the natural enzymes found in barley:</font></b></small>
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| Amylase, glucanases, proteases
| Split polysaccharides and proteins in the [[malt]]
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| Betaglucosidase
| Improve the filtration characteristics.
|rowspan="4" |
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| Amyloglucosidase
| Low-calorie [[beer]]
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| Proteases
| Remove cloudiness during storage of beers.
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| <b>[[Juice|Fruit juices]]</b>
| Cellulases, pectinases
| Clarify fruit juices
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|rowspan="4" | <b>[[Dairy|Dairy industry]]</b>
| Rennin, derived from the stomachs of young [[ruminant|ruminant animals]] (calves, lambs, kids)
| Manufacture of cheese, used to split protein
|'''Note:''' As animals age rennin production decreases and is replaced by another protease, pepsin, which is not suitable for cheese production. In recent years the increase in cheese consumption, as well as increased beef production, has resulted in a shortage of rennin and escalating prices.
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| Microbially produced enzyme
| Now finding increasing use in the dairy industry
|rowspan="3" | [[Image:Roquefort cheese.jpg|thumb|center|180px|Roquefort cheese]]
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| [[Lipase]]s
| Is implemented during the production of [[Roquefort cheese]] to enhance the ripening of the [[Danish_Blue_cheese|blue-mould cheese]].
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| Lactases
| Break down lactose to glucose and galactose
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|rowspan="3"| <b>[[Starch|Starch industry]]</b>
| Amylases, amyloglucosideases and glucoamylases
| Converts starch into glucose and various [[Inverted sugar syrup|syrups]]
|rowspan= "2"|<div class="thumb center">
<div style="width:308px;">
{| style="background:none;" cellspacing="0"
|[[ Image:Glucose.png |150px|]]
|[[image: Alpha-D-Fructose-structure-corrected.png |150px|]]
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|<div class="thumbcaption">'''Glucose'''</div>
|<div class="thumbcaption">'''Fructose'''</div>
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| Glucose isomerase
| Converts [[glucose]] in fructose (high fructose syrups derived from starchy materials have enhanced sweetening properties and lower [[calorie|calorific values]])
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| Immobilised enzymes
| Production of high fructose syrups
|'''Note:''' Although this process is widely used in the [[USA]] and [[Japan]], legislation in the [[EEC]] restricts its use to protect [[sugar beet]] farmers.
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| <b>[[Rubber|Rubber industry]]</b>
| [[Catalase]]
| To generate [[oxygen]] from [[peroxide]] to convert [[latex]] to foam rubber
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| <b>[[Paper|Paper industry]]</b>
| [[Amylase]]s
| Degrade starch to lower [[viscosity]] product needed for sizing and coating paper
|[[Image:InternationalPaper6413.JPG|180px|center|thumb|Paper factories use amylase]]
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| <b>[[Photography|Photographic industry]]</b>
| Protease (ficin)
| Dissolve [[gelatin]] off the scrap [[Photographic film|film]] allowing recovery of [[silver]] present
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