Enzymology and Enzyme Technologies provides a structured introduction to enzymes, their biological significance, molecular structure and practical applications. The book explains enzyme classification, nomenclature, active sites, cofactors, coenzymes and metalloenzymes before progressing to enzyme isolation, purification, assays and characterization. It presents the essential principles of enzyme kinetics, including Michaelis–Menten kinetics, Km, Vmax and the effects of pH and temperature. The regulation and inhibition of enzyme activity are discussed alongside isoenzymes, schizomers and isoschizomers. Advanced topics include ribozymes, catalytic RNA and enzyme immobilization. By connecting fundamental enzymology with applications in biotechnology, agriculture, medicine, food processing, industry and environmental science, the book serves as a useful academic resource for undergraduate and postgraduate students of biochemistry, biotechnology, microbiology, food science and related life-science disciplines.

Chapter 1: Introduction to Enzymes

Chapter 2: Classification and Nomenclature of Enzymes

Chapter 3: General Characteristics of Enzymes

Chapter 4: Enzyme Structure and Active Site

Chapter 5: Cofactors, Coenzymes and Prosthetic Groups

Chapter 6: Metalloenzymes

Chapter 7: Isolation and Purification of Enzymes

Chapter 8: Enzyme Assays and Units of Activity

Chapter 9: Criteria for Enzyme Purity and Characterization

Chapter 10: Enzyme Kinetics

Chapter 11: Effect of pH and Temperature on Enzyme Activity

Chapter 12: Regulation of Enzyme Activity

Chapter 13: Enzyme Inhibition

Chapter 14: Isoenzymes, Schizomers and Isoschizomers

Chapter 15: Advanced Enzymes and Applications