close view pf green textile

Application of Enzymes in Textile Wet Processing

Enzymeshave been around mankind since thousands of years. They are living organismsand have been used to carry out chemical reactions to make items like cheese,beer and wine. As it has become crucial to reduce pollution in textileprocessing, the textile manufacturers have increased the use of enzymes invarious textile processes. Today, enzymes are widely used and well known fortheir non-toxic and environment friendly nature.

Enzymesare obtained naturally from animal tissues and plant resources but most of themare obtained from microorganisms. Using enzymes gives deep insight of all theaspects of textile processing, basic biochemistry, enzymology and how it isused for industrial application. The use of enzyme is widely recognized intextile industry as each enzyme is used to create specific effect in eachtextile process.

Moreover,it works in moderate situations and speeds up the reactions. The commonly usedenzymes in textile processes are amylases, catalase and laccase. These are usedto remove the starch and scale down the effectiveness of hydrogen peroxide,lignin and bleaching textiles.

Enzymesare safely used in the textile processes like de-sizing, scouring, bleaching,dyeing and finishing. Moreover, enzymes are used as substitute of harmfulchemicals which pose environmental risks and hence are biodegradable. Thelatest development in enzyme application is using cellulases for denimfinishing and lactases to remove the color from textile waste matter andtextile bleaching.

Uses of Enzymes

Someimportant processes of textile wet processing which use enzymes have beendiscussed below:

Desizing: Earlier, fabrics were treated with acid,alkali or oxidizing agents to remove the size. Sometimes they were soaked inwater for many days which naturally gave rise to microorganisms that would cutdown the starch. But both these methods were hard to manage, time consuming andsometimes damaged or discolored the fabrics. However, this problem was solvedby using enzymes as they removed starch without harming the fibres.

Scouring: In this process, dirt on the surface of the fibres like wax, pectins, fats and other impurities are removed. This gives the fabric better wetting ability, which in return helps the fabric to get bleached and dyed properly. Chemicals like caustic soda are used for this process. Thus, not only it removes impurities but also decreases the strength and weight of the fabric. Also, it releases harmful chemicals in the waste water.

By using enzymes in the new scouring process known as Bio-Scouring, all impurities are removed and it keeps the cellulose structure of the fabric unharmed. Therefore, the fabric has higher wetting and infiltration abilities.

Bleaching: This process requires lot of water, energy and chemicals. A new bleaching process is developed which not only reduces the length of the bleaching cycle but also saves water and energy. Moreover, after the fabric is bleached the remains of hydrogen peroxide is left in the wash which needs to be completely cleaned before dyeing. This is done by a process called bleach cleanup.

If traditional method is applied, one has to be careful with the dosage of the reducing agent. If hydrogen peroxide is not removed completely, it will result into poor dyeing. Now enzymes are used in this step which ensures that peroxide is completely removed and little amount of catalase breaks hydrogen into water and oxygen. This reduces the usage of water in the whole process and the waste water is cleaner.

Garment Washing: Enzymes are widely used in textile washing and have replaced the usage of chemicals in the past 20 years. Enzymes are used for different types of washing like enzyme wash, stone enzyme wash etc.

Dyeing: Scientists have developed enzymes which are extracted from fungi. These enzymes are used to make colorants for dyeing textiles and leather. The colorants have chemical features that allow them to stick to the fibers and eliminate the addition of chemicals that can pollute water while dyeing.

Finishing: The uses of enzyme in finishing processes are classified into two as given below.

The first one is Bio-finishing. It removes fibre hair and strands from the surface of the fabric. Using enzymes in bio-finishing gives dirt free and softer surface. It also adds luster to the fabric and decreases pilling.

Secondly, enzymes are used for Denim finishing. The standard method of stonewashing used harsh pumice stones to fade the denim. But now it has been replaced by using special cellulose enzyme to fade the denim. This process is known as Bio- stonewashing. As a result, less damage is done to the denim, machine and the environment.

Textile industry has been turning to eco-friendly methods as it gives rise to major environmental problems. Hence, microbial enzymes have taken an important place in the textile processes. Going by facts, enzymes have been used in the textile processes since 1857. Today, a range of enzymes like cellulase, lipase, catalase and protease are used in many textile applications such as degumming, silk or wool finishing and others discussed above.

The cellulase enzyme is used as it gives great finish to rayon, linen, cotton knits and woven fabrics. At present, cellulases are included in many detergents for removing surface hair, depilling and maintaining the lucidity of the color.

Benefits of enzymes in textile wet processes:

Firstly, the finishing agents and fibers that are produced using enzymes are eco-friendly. It is an economical technology that saves water and energy. They have low emissions and make use of renewable resources. The textile effluents have high level of BOD (Biochemical oxygen demand)/COD (Chemical oxygen demand). However, using enzymes in textile processes considerably changes the quality of effluents.

The main reason of using enzymes in textile applications are the growing environmental threats due to disposal of polluted waste water or releasing harmful chemicals in air and water. Enzymatic processes effectively reduce BOD/COD and remove or decolorize dyes in the waste water.

Moreover, microbial enzymes have the ability of degrading azo dyes which will be very useful to the textile industry. The use of enzymes in textile industry is a sign of promoting eco-friendly technology. Besides, it enhances the quality of the final product.

To conclude, one can affirm that the use of enzymes has largely benefited textile processing and is eco-friendly. There are 7000 known enzymes but only around 75 are usually used in the textile industry. Therefore, further research is required for the development of commercial enzymes and for finding new enzyme producing micro organisms.

References:

  1. Textilelearner.blogspot.in
  2. Indiamart.com
  3. Repositorium.sdum.uminho.pt
  4. Eprints.ugd.edu.mk

person feeding white chicken outdoor

Problems to be noticed in the application of compound feed enzyme preparation

  1. Maintain enzyme activity. One of the problems to be solved in the commercialization of enzyme preparations is: how to maintain the activity of the enzyme under various conditions, extend the shelf life of the enzyme to meet the needs of transportation and storage, reduce the sensitivity of the enzyme to the environment, and make it available in various It can maintain high activity in different processing environments.
white duckling on grass

Perspectives on Enzyme Preparations in Poultry Nutrition Research

In broiler chickens, in corn or wheat basal diets with different wheat bran content (0 vs. 5%), supplemented with “xylanase + xylooligosaccharide” complex enzymes, the results showed that the complex enzymes increased the glucose transporter expression, reduced the content of oligosaccharides in the ileum, and reduced the protein content in the cecum, which are beneficial to the intestinal health of broilers.

piled of folded textiles

The types of detergent enzymes are becoming more and more abundant, and functionalization and environmental protection have become important development directions

International detergent enzyme companies have good competitiveness in terms of technology, quality and brand. With their advantages, international companies also occupy a certain share in the domestic market.

Freshly baked cookies in the oven

In order to improve the taste and quality of pastry, what role do enzyme products play?

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.

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, foreign countries have a high dependence on enzyme preparations, while domestic ones have just started. Biological enzyme preparations are changing our traditional baking food industry!

Food enzyme in China

Enzyme preparations refer to biological products with special catalytic functions that are directly extracted from edible or non-edible parts of animals or plants, or extracted from traditional or genetically modified microorganisms by fermentation. Enzyme preparations used in the food industry in my country are managed as food additives and processing aids. my country’s enzyme preparation has formed an independent industrial system with a complete range of products and increasingly wide application fields, including brewing, monosodium glutamate, starch sugar, health food, and other fields.

Beautiful Dinner Setting

Food additives add 9 kinds of enzyme preparations for food industry -China

On July 26, 2021, the National Health and Medical Commission issued the “Announcement on 28 “Three New Foods” including 4-α-Glycosyltransferase” (No. 6, 2021). – The safety evaluation materials of 19 new food-related products, including 9 new food additives including glycosyltransferase, and the reaction products of sodium silicate, trimethylchlorosilane and isopropanol, were reviewed and passed.

toasted breads served on bowls

Food Enzymes Market – Growth, Trends, COVID-19 Impact and Forecast (2022 to 2029)

The Food Enzymes Market was valued at US$ 2.90 Bn. in 2021. The Global Food Enzymes Market size is estimated to grow at a CAGR of 7.5% over the forecast period.

Food Enzymes Market Dynamics:

The World is shifting towards Canned Food: Globally the demand for canned food is growing in the Asian continent. China and India are the highest population countries among all of the countries with an increasing number of middle-class populations with their rise in disposable income and also couples with a busy lifestyle, they contribute more to the Food Enzymes Market. Due to the food enzymes, the freshness of the end product has also increased. Advancement of biotechnology for support: For the production process of enzymes, there is a need for the advancement of biotechnology for growth in the market. There are techniques which already been tested in modern biotechnology for efficient microbes which used to be in many enzymes. Now the food enzymes market is mainly focusing on the advancement of technology because of the growing demand in every sector of the food industry. For example, AB enzymes merge with Genedata, which provides advanced software for R&D. Changes in the European food enzymes safety regulation 30% of the share is held by the European market for food enzymes market. Enzymes are inherently ingredients used for making food but earlier there is no concern related to that. Genetically microorganisms have increased inquiry on the use of enzymes in the Europe food and beverages industry.

Food Enzymes Market Segment Analysis:

Based on the Source, the Food Enzymes Market is segmented into Microbes, Animals, and Plants. Microbes are dominating the market with a 63% market share in 2021. As it plays a vital role in the food industry and also, they are more stable than plant and animal enzymes. It can be produced by fermentation techniques at a low cost and less time and its process and modifications are also very easy.

Food Enzymes Market, by Region

• North America • Europe • The Asia Pacific • The Middle East and Africa • South America

Food Enzymes Market Key Players:

• Novozymes
DuPont
• F. Hoffman -La Roche Ltd.
• AB Enzymes
Xike Biotechnology Co. Ltd.
• Koninklijke DSM N.V.
• Chr. Hansen Holding A/S
• BASF SE • Nutritech Enzymes
• Amano Enzymes Inc.
• Biocatalysts
• Aumgene Biosciences
• Creative Enzymes
• SUNSON Industry Group Co., Ltd
• AUM Enzymes
• Antozyme Biotech Pvt Ltd

Report by: https://www.maximizemarketresearch.com/market-report/global-food-enzymes-market/30517/

Cartoon landscape background, environment illustration

Enzymatic Carbon Dioxide Capture

In the past decade, the capture of anthropic carbonic dioxide and its storage or transformation have emerged as major tasks to achieve, in order to control the increasing atmospheric temperature of our planet. One possibility rests on the use of carbonic anhydrase enzymes, which have been long known to accelerate the hydration of neutral aqueous CO2 molecules to ionic bicarbonate species. In this paper, the principle underlying the use of these enzymes is summarized. Their main characteristics, including their structure and catalysis kinetics, are presented. A special section is next devoted to the main types of CO2 capture reactors under development, to possibly use these enzymes industrially. Finally, the possible application of carbonic anhydrases to directly store the captured CO2 as inert solid carbonates deserves a review presented in a final section.

TY – JOUR
AU – Pierre, Alain
PY – 2012/12/16
SP –
N2 – In the past decade, the capture of anthropic carbonic dioxide and its storage or transformation have emerged as major tasks to achieve, in order to control the increasing atmospheric temperature of our planet. One possibility rests on the use of carbonic anhydrase enzymes, which have been long known to accelerate the hydration of neutral aqueous CO2 molecules to ionic bicarbonate species. In this paper, the principle underlying the use of these enzymes is summarized. Their main characteristics, including their structure and catalysis kinetics, are presented. A special section is next devoted to the main types of CO2 capture reactors under development, to possibly use these enzymes industrially. Finally, the possible application of carbonic anhydrases to directly store the captured CO2 as inert solid carbonates deserves a review presented in a final section.
T1 – Enzymatic Carbon Dioxide Capture
VL – 2012
DO – 10.5402/2012/753687
JO – ISRN Chemical Engineering
ER –

https://www.researchgate.net/publication/258404493_Enzymatic_Carbon_Dioxide_Capture

Translate »