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First teaching 2023

First exams 2025

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Enzyme Activity: Immobilised v Free (CIE AS Biology)

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Cara Head

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Cara Head

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Enzyme Activity: Immobilised v Free

  • Enzymes can be added to solutions and are thereby considered ‘free’ or they can be immobilised
    • Investigations with free enzymes are carried out with an enzyme added to a solution
    • Depending on the needs of an investigation, substrate can be added directly to the solution or the enzyme solution can be added in a more controlled way to a substrate
  • Immobilised enzymes are enzymes that have been bound to an inert, stationary and insoluble material such as alginate
  • The substrate is then passed over the immobilised enzyme and the product is collected
  • Advantages to this method:
    • There is no enzyme in the product (the product is uncontaminated) and therefore there is no need to further process or filter the end product
    • The immobilised enzyme can be reused multiple times which is both efficient and cost-effective (enzymes are expensive)
    • Immobilised enzymes have a greater tolerance of temperature and pH changes (immobilisation often makes enzymes more stable)
  • A practical application of immobilised enzymes used in the food industry is in the production of lactose-free milk:
    • Milk is a valuable source of nutrients containing protein, fat and the carbohydrate lactose
    • Lactose is a disaccharide that is broken down into glucose and galactose
    • 5-10% of the UK population are lactose intolerant

Immobilised Enzymes Diagram

Immobilised enzymes - lactase, downloadable AS & A Level Biology revision notes

Using immobilised enzyme to modify milk

  • Using the enzyme lactase, as shown above, is an efficient way to remove lactose from milk and to provide lactose intolerant individuals with a way of consuming milk without suffering intolerance symptoms:
    • The enzyme lactase can be immobilised using alginate beads
    • Milk is run through the column of lactase-containing beads
    • The lactase hydrolyses the lactose in the milk to glucose and galactose
    • This ensures the milk is lactose-free
    • It can also then be used to make other lactose-free dairy products

Breakdown of Lactose Diagram

Hydrolysis of lactose, downloadable AS & A Level Biology revision notes

Lactose is a disaccharide that is broken down by lactase into the monosaccharides glucose and galactose

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Cara Head

Author: Cara Head

Expertise: Biology

Cara graduated from the University of Exeter in 2005 with a degree in Biological Sciences. She has fifteen years of experience teaching the Sciences at KS3 to KS5, and Psychology at A-Level. Cara has taught in a range of secondary schools across the South West of England before joining the team at SME. Cara is passionate about Biology and creating resources that bring the subject alive and deepen students' understanding