Chemical Functional Definitions
Enzymes
Why using Enzymes in detergents?
Enzymes are used in cleaning products as cleaning and fabric care agents. Most of the used enzyme types breakdown large, water-insoluble soils and stains which are attached to e.g. fabrics, into smaller, more water-soluble pieces. Subsequently, the smaller molecules are removed, e.g. from the fabric / chinaware, by the mechanical action of the (dish)washing machine or by the interaction of other detergent ingredients. The enzyme does not loose its functionality after having worked on one stain and continues to work on the next one. Some enzymes also deliver fabric care benefits by e.g. better maintaining whiteness or keeping colours bright.
The most important reasons to use enzymes in detergents are i) that a very small quantity of these inexhaustible bio-catalysts can replace very large quantity of man made chemicals and ii) enzymes can work at very low temperature at which traditional chemistry quite often is no longer effective iii) they are fully biodegradable. All these characteristics make enzymes - on top of their high efficiency - environmentally friendly ingredients.
Several enzymes can be used in products; each one having its own very well defined target. Some enzymes are specialised to attack fat stains, others to attack food stains.
Are enzyme safe to use in detergent?
continue
The most important reasons to use enzymes in detergents are i) that a very small quantity of these inexhaustible bio-catalysts can replace very large quantity of man made chemicals and ii) enzymes can work at very low temperature at which traditional chemistry quite often is no longer effective iii) they are fully biodegradable. All these characteristics make enzymes - on top of their high efficiency - environmentally friendly ingredients.
Several enzymes can be used in products; each one having its own very well defined target. Some enzymes are specialised to attack fat stains, others to attack food stains.
Are enzyme safe to use in detergent?
continue 
What is an enzyme?
picture 1
picture 2
Enzymes are proteins, composed of hundred of amino-acids, which are produced by living organisms. They are responsible for a number of reactions and biological activities in plants, animals, human beings and micro-organisms. They are found in the human digestive system to break down carbohydrates (sugars), fats or proteins present in food. The smaller pieces can be absorbed into the blood stream.
Each enzyme is a made of a sequence of amino acids (like pearl on a string, picture 1) folded into a unique three-dimensional structure that determines the function of the enzyme. Even the slightest change in the sequence of the amino acids can alter the shape and function of the enzyme.
Only a small part of the enzyme participates in the catalysis of biochemical reactions: the active site (picture 2). Enzymes are therefore very specific (e.g. a cellulose can only degrade cellulose).
Enzymes are essential for all metabolic processes, but are not themselves living materials. They are distinguishable from other proteins because they are known as biological catalysts (substances which speed up reactions but which do not get used up themselves).
Learn more about what are enzymes?
Check Novozymes or Genencor sites.
Each enzyme is a made of a sequence of amino acids (like pearl on a string, picture 1) folded into a unique three-dimensional structure that determines the function of the enzyme. Even the slightest change in the sequence of the amino acids can alter the shape and function of the enzyme.
Only a small part of the enzyme participates in the catalysis of biochemical reactions: the active site (picture 2). Enzymes are therefore very specific (e.g. a cellulose can only degrade cellulose).
Enzymes are essential for all metabolic processes, but are not themselves living materials. They are distinguishable from other proteins because they are known as biological catalysts (substances which speed up reactions but which do not get used up themselves).
Learn more about what are enzymes?
Check Novozymes or Genencor sites.
Types of enzymes that can be used in cleaning products
Many classes of enzymes are known to improve the laundry process:
- Proteases act on soils and stains containing proteins. Examples are collar & cuff soil-lines, grass, blood. Proteases are enzymes that break down a long protein into smaller chains called peptides (a peptide is simply a short amino acid chain).
- Amylases remove starch-based soils and stains, e.g. sauces, ice-creams, gravy. Amylases break down starch chains into smaller sugar molecules.
- Lipases are effective in removing oil / greasy body and food stains
- Cellulases provide general cleaning benefits, especially on dust and mud, and also work on garments made from cellulosic fibers, minimizing pilling to restore color and softness
By far the most commonly used classes of enzymes in detergents are proteases and amylases. Our brands are based on a cocktail of different enzyme classes to increase efficiency on a wide range of stains. The innovation thus lies in the specificity of a given enzyme as well as in the synergistic effects stemming from the combination of different enzyme classes.
The approach that guarantees the best cleaning action of a detergent uses an active biological component that is:
The approach that guarantees the best cleaning action of a detergent uses an active biological component that is:
- active at very low levels (1 to 2 ppm, and sometime even below 1 ppm)
- highly specific,
- active at low temperatures
- highly biodegradable
Production of enzymes
Enzyme molecules are far too complex to synthesize by purely chemical means, and so the only way to make them is to use living organisms. The problem is that enzymes produced by micro-organisms in the wild are often expressed in tiny amounts and mixed up with many other enzymes and proteins. These micro-organisms can also be very difficult to cultivate under industrial conditions, and they may create undesirable by-products.
Modern industrial cultivation of enzymes begins with fermentation of a vial of dried or frozen micro-organisms called a production strain. This production strain is selected to produce large amounts of the enzymes of interest. The production strain is first cultivated in a small flask containing nutrients and agar. The flask is placed in an incubator which provides the optimal temperature for the previously frozen or dried cells to germinate. Once the flask is ready, the cells are transferred to a seed fermenter, which is a large tank containing previously sterilized raw materials and water, known as the medium. Seed fermentation allows the cells to reproduce and adapt to the environment and nutrients that they will encounter later on. The cells are then transferred to a larger tank, the main fermenter, where temperature, pH and dissolved oxygen are carefully controlled to optimize enzyme production. Additional nutrients may be added to enhance productivity. When main fermentation is complete, the mixture of cells, nutrients and enzymes, referred to as the broth, is ready for filtration and purification.
Modern industrial cultivation of enzymes begins with fermentation of a vial of dried or frozen micro-organisms called a production strain. This production strain is selected to produce large amounts of the enzymes of interest. The production strain is first cultivated in a small flask containing nutrients and agar. The flask is placed in an incubator which provides the optimal temperature for the previously frozen or dried cells to germinate. Once the flask is ready, the cells are transferred to a seed fermenter, which is a large tank containing previously sterilized raw materials and water, known as the medium. Seed fermentation allows the cells to reproduce and adapt to the environment and nutrients that they will encounter later on. The cells are then transferred to a larger tank, the main fermenter, where temperature, pH and dissolved oxygen are carefully controlled to optimize enzyme production. Additional nutrients may be added to enhance productivity. When main fermentation is complete, the mixture of cells, nutrients and enzymes, referred to as the broth, is ready for filtration and purification.
Benefits of enzymes
The past decades with a growing number of enzyme applications in consumer detergents have led to major improvements in terms of benefits for consumers.Low temperature efficiency
Enzymes catalyze the breakdown of soils and stain materials at lower temperatures. This allowed washing at lower temperatures and using less water throughout Europe whilst washing performance has improved. The energy-saving in the home from the temperature reduction and consequent reduction in environmental emissions (such as carbon dioxide) is considerable as a washing machine operated at 40°C consumes only one third of the energy it would use at 95°C.
Weight-efficiency
Because enzymes act as catalysts (which can be used repeatedly to speed up chemical reactions without themselves being depleted) they are very weight efficient and cost effective. In other words, they can potentially replace a larger usage of conventional chemicals in the detergent. From an eco-toxicological viewpoint, enzymes can be considered as highly optimized laundry products ingredients which contribute positively to the overall environmental profile of detergents.
Other
Technical and consumer research has demonstrated that the formulation of P&G detergents with enzyme has led to significant consumer benefits in terms of performance. The benefits of enzymes are related to both the laundry process and the wash results, and include the abilities to:
- Wash at varying pH levels, from mild to high alkalinity;
- Use different wash temperatures, from 60°C to as low as the "30-40°C range";
- Retain laundering performance in the presence of chemicals such as bleach; builder, surfactant, etc….
- Soften fabrics;
- Brighten their colors;
- Improve whiteness;
- Remove fatty stains at low wash temperatures;
The story of cellulase
For many years, the development of laundry detergent enzymes was predominantly focused on the removal of soils and stains. Our research confirms that consumers do indeed need an effective soil and stain-removal detergent. However, it also reveals other laundry related concerns amongst consumers: softer fabrics and for garments to retain their bright colors after washing.
Since 1983, it has been known that cellulase, a relatively new class of enzymes, might possess a performance mechanism to satisfy such consumer needs.
The development of cellulase has allowed to improve the overall appearance of cotton garments and it preserves the smooth surface and bright colors. It can even revive that have become dull, faded and fuzzy after multiple washing and wearing. This is done by preventing formation of fuzz on the fabric surface. Cotton fabrics thus look cleaner and softer.
The mechanism of this cellulase can be explained by its reaction to cotton fibers. After textiles are washed and dried many times, small micro fibrils form on the surface of the cellulose fibers. The micro fibrils give the fibers a hairy or fuzzy look. These tiny 'hairs' disperse incoming light, making the fabric colors look dull.
Since 1983, it has been known that cellulase, a relatively new class of enzymes, might possess a performance mechanism to satisfy such consumer needs.
The development of cellulase has allowed to improve the overall appearance of cotton garments and it preserves the smooth surface and bright colors. It can even revive that have become dull, faded and fuzzy after multiple washing and wearing. This is done by preventing formation of fuzz on the fabric surface. Cotton fabrics thus look cleaner and softer.
The mechanism of this cellulase can be explained by its reaction to cotton fibers. After textiles are washed and dried many times, small micro fibrils form on the surface of the cellulose fibers. The micro fibrils give the fibers a hairy or fuzzy look. These tiny 'hairs' disperse incoming light, making the fabric colors look dull.
Protein versus genetic engineered enzymes
Protein engineering is technique used to alter the gene encoding for an enzyme in order to change or obtain new properties. The genetic integrity of the organism producing the enzyme is not changed.
Each enzyme consists of several hundreds of amino acids located in such a delicate three-dimensional structure. This structure determines the properties of the enzyme such as reactivity, stability and specificity. Based on protein engineering, scientists can construct slightly altered enzymes by modifying the gene encoding for the enzyme.
Engineered organisms then produce the modified enzyme which is subsequently tested to evaluate whether the structure/function models have been correct. Such innovative methods have led to the discovery of detergent enzymes which are much more active, efficient and / or robust in terms of pH, temperature and / or chemical stability ( e.g. vs bleach).
Genetic engineering is the alteration of the genes of the organisms. The genetic integrity of the organism producing the enzyme is changed for ever. Usually such enzymes are used in a confined environment and are sometimes engineered in a such way that they can not survive in the natural environment.Such alterations can be effected by breeding and by mutation - the natural processes that for billions of years have formed the basis for the evolution of new organisms. The process whereby genes mutate to achieve small (but sometimes beneficial) alterations is called mutagenesis.
P&G now can screen for wild-type microorganisms / genes in line with the identified consumer need, e.g. an alkaline cold wash enzyme. "Compressing" the above mentioned natural evolution process into a short-term period, i.e. a limited number of cycles of directed evolution is a major challenge in using mutagenesis to improve a strain of micro-organisms / a gene. Key is to start from the right substrate screen. Thousands up to millions of mutants therefore have to be tested to find the optimal strain. Nowadays, this classical method of screening micro-organisms for beneficial mutations has become a high-tech process. To be able to test this massive amount of mutants, which are only available in microgram quantities, efficient automatic system are available which are capable of simultaneously scanning dozens of plates filled with mutant strains of micro-organisms. Without the need for human intervention, robots measure the enzyme activity produced by the individual mutants in a highly efficient manner. What once took years is now achieved in a few days. Such robots are capable of discovering hundreds of new, interesting mutant strains of micro-organisms / genes that research scientists can further test and characterize using other systems.
Each enzyme consists of several hundreds of amino acids located in such a delicate three-dimensional structure. This structure determines the properties of the enzyme such as reactivity, stability and specificity. Based on protein engineering, scientists can construct slightly altered enzymes by modifying the gene encoding for the enzyme.
Engineered organisms then produce the modified enzyme which is subsequently tested to evaluate whether the structure/function models have been correct. Such innovative methods have led to the discovery of detergent enzymes which are much more active, efficient and / or robust in terms of pH, temperature and / or chemical stability ( e.g. vs bleach).
Genetic engineering is the alteration of the genes of the organisms. The genetic integrity of the organism producing the enzyme is changed for ever. Usually such enzymes are used in a confined environment and are sometimes engineered in a such way that they can not survive in the natural environment.Such alterations can be effected by breeding and by mutation - the natural processes that for billions of years have formed the basis for the evolution of new organisms. The process whereby genes mutate to achieve small (but sometimes beneficial) alterations is called mutagenesis.
P&G now can screen for wild-type microorganisms / genes in line with the identified consumer need, e.g. an alkaline cold wash enzyme. "Compressing" the above mentioned natural evolution process into a short-term period, i.e. a limited number of cycles of directed evolution is a major challenge in using mutagenesis to improve a strain of micro-organisms / a gene. Key is to start from the right substrate screen. Thousands up to millions of mutants therefore have to be tested to find the optimal strain. Nowadays, this classical method of screening micro-organisms for beneficial mutations has become a high-tech process. To be able to test this massive amount of mutants, which are only available in microgram quantities, efficient automatic system are available which are capable of simultaneously scanning dozens of plates filled with mutant strains of micro-organisms. Without the need for human intervention, robots measure the enzyme activity produced by the individual mutants in a highly efficient manner. What once took years is now achieved in a few days. Such robots are capable of discovering hundreds of new, interesting mutant strains of micro-organisms / genes that research scientists can further test and characterize using other systems.
