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Chemically modified papain for applications in detergent formulations.

S S Khaparde¹, R S Singhal

¹Food and Fermentation Technology Division, University Department of Chemical Technology, Matunga, Mumbai, India.

Bioresource Technology

|March 27, 2001

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Chemically modified papain demonstrates comparable activity and stability in detergents to commercial enzymes. This suggests modified papain could be a cost-effective substitute for alkaline proteases in detergent formulations.

Area of Science:

Biochemistry
Enzyme Engineering
Detergent Technology

Background:

Papain is a proteolytic enzyme with potential applications in detergents.
Commercial enzyme detergents often utilize alkaline proteases.
Improving enzyme stability and activity in detergent environments is crucial.

Purpose of the Study:

To chemically modify papain using succinic anhydride.
To evaluate the activity and stability of modified papain in detergents.
To compare modified papain with native papain and commercial enzyme detergents.

Main Methods:

Chemical modification of papain with succinic anhydride.
Enzyme activity assays in detergent solutions.
Stability testing of papain under detergent conditions.

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Main Results:

Modified papain exhibited retained activity comparable to commercial enzyme detergents.
The chemical modification enhanced the stability of papain in detergent formulations.
Native papain's performance was used as a baseline for comparison.

Conclusions:

Chemically modified papain shows promise as a functional enzyme in detergent applications.
Modified papain offers a potential cost-effective alternative to current alkaline proteases used in detergents.
Further research could optimize modified papain for widespread industrial use in cleaning products.