The method for the Functional Stability of Enzyme-Based Cleaning Formulation

Abstract

Enzymes can reduce the energy required for cleaning while effectively breaking down and removing stains. Additionally, enzymes have the advantage of exerting low environmental impact even when released into the environment. For these reasons, incorporating enzymes into cleaning agents has become an important consideration from the perspectives of the Sustainable Development Goals (SDGs) and environmental consciousness. However, it is not easy to fully realize the performance of enzyme-containing products while maintaining their quality. For example, Most amylase is often deactivated by the oxidative effects of chlorine (such as sodium hypochlorite), which is commonly added to tap water for disinfection. As a result, simply blending amylase into a cleaning agent and diluting it with tap water may lead to the enzyme’s deactivation, rendering the product ineffective in removing starchy stains such as those from cooked rice. To address this issue of enzyme deactivation, it is necessary to incorporate chlorine inactivator-such as amine compounds or reducing agents-into the cleaning formulation to protect amylase from chlorine. However, most of these additives have some drawbacks, including poor storage stability of the enzyme, reduced appearance of the detergent, or increased risk of metal corrosion. This review presents our efforts to resolve these issues.

graphical abstract