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Enzymes
have a number of distinct advantages over conventional chemical
catalysts. Foremost amongst these are their specificity and selectivity
not only for particular reactions but also in their discrimination
between similar parts of molecules (regiospecificity) or optical isomers
(stereospecificity).
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Enzymes
make excellent analytical reagents due to their specificity, selectivity
and efficiency. They are often used to determine the concentration of
their substrates (as analytes) by means of the resultant initial
reaction rates.
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Development of medical applications for enzymes have been
at least as extensive as those for industrial applications, reflecting
the magnitude of the potential rewards: for example, pancreatic enzymes
have been in use since the nineteenth century for the treatment of
digestive disorders.
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Relatively
few enzymes, notably those in detergents, meat tenderisers and garden
composting agents, are sold directly to the public.
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Most are
used by industry to produce improved or novel products, to bypass long
and involved chemical synthetic pathways or for use in the separation
and purification of isomeric mixtures.
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Many of
the most useful, but least-understood, uses of free enzymes are in the
food industry. Here they are used, together with endogenous enzymes, to
produce or process foodstuffs, which are only rarely substantially
refined.
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Their
action, however apparently straightforward, is complicated due to the
effect that small amounts of by-products or associated reaction products
have on such subjective effects as taste, smell, colour and
texture.
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Several
enzymes, especially those used in starch processing, high-fructose syrup
manufacture, textile desizing and detergent formulation, are now traded
as commodity products on the world's markets.
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Although
the cost of enzymes for use at the research scale is often very high,
where there is a clear large-scale need for an enzyme its relative cost
reduces dramatically with increased production.
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