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    Home > Biochemical Engineering

    Biochemical Engineering

    The laboratory results of biotechnology are developed through processes and engineering to become a process for industrial production, often called biochemical engineering. Generally, fermentation engineering, large-scale cultivation of animal and plant cells, enzyme engineering, biochemical reaction engineering, biological separation engineering (downstream engineering), biological functional elements (such as enzyme electrodes), and control and optimization of biological processes are all included in biochemical engineering. Inside. Biochemical engineering is a new discipline formed by the combination of modern biotechnology and traditional chemical technology. It is a discipline that successfully applies the principles and methods of chemical engineering to the industrial development of biotechnology laboratories.

    Biosynthetic Natural Products

    Biosynthetic natural products refer to the secondary metabolites of organisms classified from animals, plants and microorganisms. Natural product chemistry research based on biotechnology can provide more mature methods and strategies for producing natural compounds.

    Protein Research

    Protein engineering mainly studies protein separation and purification, protein structure and function analysis, design and prediction, and transforms and creates proteins through genetic engineering methods. The study of the relationship between protein structure and function is the core content of protein engineering. With the rapid development of molecular biology, structural biology and bioinformatics, protein engineering has developed rapidly in recent years and has become an important means of studying protein structure and function. It is also widely used in protein research and drug design.

    Amino Acids and Proteins

    Protein is the material basis of life. Without protein, there is no life. Every cell and all important components in the body have proteins involved. Amino acid (Aminoacid) is the basic unit that constitutes a protein, giving a specific molecular structure to the protein, so that his molecules have biochemical activity. Proteins are important active molecules in organisms, including enzymes and enzymes that catalyze metabolism. Different amino acids are chemically polymerized into peptides, the original fragments of a protein, which are precursors for protein production. The basic unit of protein is amino acids, which form peptide chains through dehydration and condensation. A protein is a biological macromolecule composed of one or more polypeptide chains. Each polypeptide chain has 20 to hundreds of amino acid residues; various amino acid residues are arranged in a certain order. The organelles that produce proteins are ribosomes.

    Saccharides

    Saccharides, also called sodium saccharin, is the oldest sweetener. Saccharides was discovered by American scientists in 1878 and was quickly accepted by the food industry and consumers. The sweetness of saccharin is 300 to 500 times that of sucrose. It is not metabolized and absorbed by the human body and is stable in the production of various foods.
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