Enzymes are widely used in animal feed to enhance its nutritional value and improve digestion. Different types of enzymes can be added to animal feed depending on the type of animal, its age, and the composition of the feed. Here are some of the commonly used enzymes in animal feed:
Fibers, yarns, or fabrics that have not been dyed and finished contain some impurities. Common impurities include natural impurities and artificial impurities.
The enzyme preparations used more in textile printing and dyeing mainly include cellulase, amylase, pectinase, lipase, peroxidase, laccase/glucose oxidase.
Since Eduard Büchner won the Nobel Prize in Chemistry in 1907, the world has once again valued enzymes. Scientific research activities have become more frequent and in-depth. The natural properties of enzyme proteins have also been revealed. Several famous theories have been put forward as enzymes—the basis of theoretical research on catalysis.
Animals digest food with enzymes from the animal itself and the microbes in its gut. However, the digestive process of animals is not 100% efficient. 15-25% of pig and poultry feed cannot be digested and utilized by animals because the feed contains many anti-nutritional factors. These anti-nutritional factors will hinder the entire digestion process. Animals It lacks the enzymes that degrade certain feed ingredients.
The printing and dyeing industry urgently needs to resist pollution
The current pollution problem of China’s textile industry has reached the point where it needs to be solved urgently. Traditional textile production not only pollutes the environment, but also produces various harmful chemical substances, which cause damage to our bodies. The whole society should jointly resist polluting, Consumable production process.
According to the data released by the International Environmental Protection Earth Pledge (EarthPledge): “There are at least 8,000 kinds of chemicals in the process of making raw materials into textiles in the world, and 25% of pesticides are used to grow non-organic cotton. This will cause harm to humans and Irreversible damage to the environment, and 2/3 of the carbon emissions will continue to occur after the purchase of clothing.” Dozens of gallons of water are consumed in the process of processing clothing fabrics, especially the fabric dyeing process, the dyeing of synthetic materials 2.4 trillion gallons of water are required.
China’s environmental statistics show that among the key surveyed industrial sectors, the textile industry is a major polluter. The discharge of wastewater from the textile industry ranks among the top among 41 industries in the country, and the discharge of wastewater from the printing and dyeing process accounts for more than 70% of the discharge of textile wastewater.
In addition, as an important source of water pollution, China’s textile industry also consumes huge water resources, lagging far behind the rest of the world in terms of water resource utilization efficiency. According to the “Report on the Prevention and Control of Industrial Pollution in National Key Industries” published by China Environmental Science Press, in the case of the production of similar unit products, the average content of pollutants in printing and dyeing wastewater in my country is 2-3 times that of foreign countries, and the water consumption is as high as 3-4 At the same time, printing and dyeing wastewater is not only the main pollutant in the industry, but also the sludge generated by printing and dyeing wastewater has problems in treatment.
Among them, the pretreatment of printing and dyeing materials is particularly serious due to the use of a large amount of caustic soda. “It needs to be treated with caustic soda before dyeing, steam it to harden it, and then use hydrochloric acid to neutralize the caustic soda, which discharges a lot of waste water.”
Biological enzyme preparations solve printing and dyeing problems
The traditional pretreatment process of printing and dyeing includes five steps of singeing, desizing, refining, bleaching and mercerizing. Although some foreign companies had previously produced enzyme preparations for pre-treatment of printing and dyeing, they were only used for desizing.
Enzyme preparation is a high-efficiency, low-consumption, non-toxic biocatalyst, and the biological treatment method based on enzyme preparation is an ideal way to solve the high pollution and high consumption in the printing and dyeing industry.
The enzymatic desizing and refining is completed at one time, which not only saves the high temperature of the traditional treatment process, but also, the enzymatic treatment temperature is carried out at a low temperature, which greatly reduces the steam consumption in the pretreatment process and significantly saves steam energy consumption. Compared with the traditional process In comparison, it saves 25%-50% of steam and 40% of electricity.
The biological enzymatic pretreatment process replaces the caustic soda desizing and caustic soda refining process in the traditional process, which means that the biological fermentation product can replace caustic soda, refining agent and other chemical preparations. Therefore, it can greatly reduce the pH value and COD value of the treated wastewater, and refine The effective replacement of chemical preparations such as chemical agents can reduce the COD value in pre-treated wastewater by more than 60%.
“Biological compound enzyme preparation has the characteristics of mild treatment conditions, high efficiency, and good specificity. The application of biological enzyme treatment has almost no damage to cotton fibers, and has a high-efficiency degradation effect on starch size and PVA size on gray fabrics. A good desizing effect was achieved.”
Enzyme preparation is a kind of feed additive widely used in feed in recent years. As the enzyme preparation can effectively improve the utilization rate of the feed, save the raw material resources of the feed and has no side effect, it becomes an environment-friendly green feed additive. At present, thousands of enzymes have been found, more than 300 of them can be produced artificially, and more than 20 of them can be used in feed industry.
Today, fresh bread has become a standard breakfast for many families, and various baked products have become staple food substitutes for many people in their daily lives, and they also have a place in the breakfast and afternoon tea scenes. However, how to improve the taste of pastry, improve the quality of pastry, and better serve customers is the primary problem for food processing plants and bakeries.
At the same time, there are still some merchants who want to develop new products, but encounter difficulties in using materials. On the one hand, the research and development of new products needs to be bright and innovative; on the other hand, as the concept of modern green health is deeply rooted in the hearts of the people, customers’ requirements for healthy and green products are also increasing.
More and more modern people like to pay attention to the product ingredient list before buying a product, especially food products. If they see some unfriendly chemical additives, their desire to buy the product will be greatly reduced! Therefore, whether it is the direction of future enterprise development or the orientation of customer needs, it is inseparable from the concept of healthy, green and low-carbon.
Because of this, the emergence of natural additives conforms to the trend of the market. Enzymes are one of them.
Enzymes are proteins with highly specialized catalytic functions produced by organisms themselves. Any chemical reaction in the living body is almost carried out under the catalysis of enzymes, that is to say, the metabolism of any living body is almost inseparable from the participation of enzymes. For example, if we eat a normal lunch, how long would it take to digest it without the participation of enzymes? You may not even think of it, the answer is 30 years! With the participation of enzymes, it only takes 4 to 5 hours to complete! Therefore, enzymes are an indispensable substance to maintain life and cell activity, and are also important components of human cells. The amount of enzyme activity in the body is an indicator that determines human “health and disease”.
Enzyme preparations refer to pure natural biological products with specific catalytic functions after purification and processing of enzymes. The most important feature of enzyme preparations is specificity. An enzyme only acts on one or one type of substance, such as protease only acts on protein, and amylase only acts on starch. The strict specificity of enzyme preparations can avoid unnecessary chemical changes in raw materials or products with complex components.
It is precisely because of this outstanding feature of enzyme preparations that enzymes will not remain in the production process, so to a large extent they do not need to appear on the product ingredient list, greatly reducing the existence of chemical additives and shortening the ingredient list.
Enzyme preparations have been widely used in all walks of life. Judging from the current situation of the application of enzyme preparations in the bakery food industry at home and abroad, the dependence on enzyme preparations abroad is already very high.
Protease is a general term for a class of enzymes that hydrolyze protein peptide chains. According to their way of degrading polypeptides, they are divided into two types: endopeptidases and telopeptidases. The former can cut off the polypeptide chain of large molecular weight from the middle to form protein and peptone with smaller molecular weight; the latter can be divided into carboxypeptidase and aminopeptidase, which separate the peptide from the free carboxyl terminal or free amino terminal of the polypeptide one by one. chain hydrolysis to amino acids.
Proteases widely exist in animal viscera, plant stems and leaves, fruits and microorganisms. Microbial proteases are mainly produced by molds and bacteria, followed by yeasts and actinomycetes.
Introduction
Enzymes that catalyze the hydrolysis of proteins. There are many types, the important ones are pepsin, trypsin, cathepsin, papain and subtilisin. Protease has strict selectivity to the reaction substrate it acts on. A protease can only act on certain peptide bonds in protein molecules, such as the peptide bond formed by trypsin catalyzing the hydrolysis of basic amino acids. Protease is widely distributed, mainly exists in human and animal digestive tract, and is abundant in plants and microorganisms. Due to the limited resources of animals and plants, the industrial production of protease preparations is mainly prepared by fermentation of microorganisms such as Bacillus subtilis and Aspergillus terreus.
Classification
Currently known proteases can be divided into the following six categories:
Serine proteases
Threonine proteases
Cysteine proteases
Aspartic acid proteases
Metalloproteases
Glutamic acid proteases
A general term for a class of enzymes that hydrolyze peptide bonds in proteins. According to their way of hydrolyzing polypeptides, they can be divided into two types: endopeptidases and exopeptidases. Endopeptidase cuts off the inside of protein molecules to form peptones and peptones with smaller molecular weights. The exopeptidase hydrolyzes the peptide bonds one by one from the free amino or carboxyl end of the protein molecule to release amino acids. The former is aminopeptidase and the latter is carboxypeptidase. According to its active center and optimum pH value, proteases can be divided into serine proteases, sulfhydryl proteases, metalloproteases and aspartic acid proteases. According to the optimum pH value of its reaction, it is divided into acid protease, neutral protease and alkaline protease. Proteases used in industrial production are mainly endopeptidases.
Content
The depilation and softening of the leather industry has made extensive use of protease, which not only saves time, but also improves labor hygiene conditions. Protease can also be used for silk degumming, meat tenderization, wine clarification. Clinically, it can be used as medicine, such as treating dyspepsia with pepsin, treating bronchitis with acid protease, treating vasculitis with protease, and using trypsin and chymotrypsin to purify surgical suppurative wounds and interthoracic interstitial plasma. Treatment of membrane adhesions. Enzyme laundry detergent is a new product in detergents. It contains alkaline protease, which can remove blood stains and protein stains on clothes, but be careful not to touch the skin when using it, so as not to damage the protein on the skin surface and cause allergic phenomena such as rashes and eczema. .
Proteases widely exist in animal viscera, plant stems and leaves, fruits and microorganisms. Microbial protease, mainly produced by mold and bacteria, followed by yeast and actinomycetes
Application
Protease is the most important industrial enzyme preparation, which can catalyze the hydrolysis of proteins and polypeptides, and widely exists in animal viscera, plant stems and leaves, fruits and microorganisms. Proteases are used extensively in cheese production, meat tenderization and vegetable protein modification. In addition, pepsin, chymotrypsin, carboxypeptidase and aminopeptidase are all proteases in the human digestive tract. Under their action, the protein ingested by the human body is hydrolyzed into small molecule peptides and amino acids.
Proteases currently used in the baking industry include mold proteases, bacterial proteases and plant proteases. The application of protease in bread production can change the properties of gluten, and its mode of action is different from the role of force in bread preparation and the chemical reaction of reducing agent. The role of protease is not to destroy disulfide bonds, but to break the three-dimensional network structure that forms gluten. The role of protease in bread production is mainly manifested in the dough fermentation process. Due to the action of protease, the protein in the flour is degraded into peptides and amino acids to supply yeast carbon source and promote fermentation.
Effect
The function of trypsin is to hydrolyze the protein between cells to separate the cells. Different tissues or cells respond differently to the action of trypsin. The activity of trypsin to disperse cells is also related to its concentration, temperature and action time. When the pH is 8.0 and the temperature is 37°C, the action of trypsin solution is the strongest. When using trypsin, the concentration, temperature and time should be properly controlled to avoid cell damage caused by excessive digestion. Because Ca2+, Mg2+, serum and protein can reduce the activity of trypsin, BSS without Ca2+ and Mg2+ should be used when preparing trypsin solution, such as D-Hanks solution. When terminating the digestion, the action of trypsin on the cells can be terminated with serum-containing culture medium or trypsin inhibitor.
Scientists have launched a research project to develop their ‘plastic-eating’ enzyme technology to target polyester textile waste
Scientists in the UK say the search is on for a ‘plastic-eating’ enzyme that can help recycle polyester clothing to stop millions of tons of waste ending up in landfill or being burned every year.
