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In this article we will discuss about the role of enzymes as surfactants in making detergents.
The surfactants are the surface-active-agents which decrease the tension between molecules lying on the surface of a liquid. The first patent for use of enzymes in detergent was granted in 1913.It was a crude extract of pancreas (pancreatin) in a solution of sodium carbonate. The large scale production of detergents with enzymes, however, took place in 1960s so that by 1969 half of the detergents sold in the market had enzymes.
Some health hazards, primarily skin allergies were noticed due to such enzymes consequently use of enzymes declined rapidly in 1970s.However, a method of encapsulation of enzyme particles using nonionic surfactants was developed. The environmental friendly detergents thus became popular as the use of enzymes in detergents also lowered the washing temperature.
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The present ‘biological’ detergents have a mixture of enzymes amylase and neutral and alkaline proteases which are active in the pH range 6.5 to 10 and at temperatures from 30°C to 60°C. All proteases employed for detergents are obtained from Bacillus usually either neutral or alkaline protease. The carbohydrate hydrolyzing enzymes are a-amylases from either Bacillrs licheniformis or B. amyloliquifaciens which bear high temperature optima. Since 1988 lipases were also introduced as enzymes for detergents.
The use of celluloses for garments has been to act on damaged fibres of the garments. Hence, the microscopic effect of this microscopic ‘shaving’ of garments provides softness to the fibre, brightens the colours and enhances the removal of particulate material that adhere to the surface of garments.
