Enzymes for Detergent and Industrial Applications

Vocabulary flashcards covering key concepts, enzyme classes, industrial processes, and real-world applications of enzymes.

Enzymes

Biological catalysts (mostly proteins) with specialized three-dimensional structures that accelerate chemical reactions by lowering activation energy without being permanently consumed.

Activation Energy

The minimum amount of energy required to initiate a chemical reaction, which enzymes lower to accelerate reaction rates.

Surfactants

Detergent functional ingredients that loosen and disperse dirt and oils from fabric surfaces.

Builders

Detergent ingredients that modify water conditions to improve overall cleaning effectiveness.

Proteases

Enzymes that degrade proteins into smaller peptides and amino acids, widely used to remove blood, egg, milk, and sweat stains under alkaline conditions.

Amylases

Enzymes that hydrolyze starch molecules into smaller sugars and dextrins, targeting food stains like rice, potatoes, and pasta.

Lipases

Enzymes that hydrolyze triglycerides into glycerol and fatty acids to remove cooking oils, grease, and body oils.

Cellulases

Enzymes that act on cellulose structures in cotton and plant-based fibers to remove microfibrils, improving fabric softness, brightness, and anti-pilling.

Mannanases

Specialized enzymes that degrade mannan-containing plant and food materials found in sauces and thickening agents.

Pectinases

Enzymes used in the food industry to clarify fruit juices and in the textile industry to assist in processing natural fibers.

Xylanases

Enzymes used in the paper and pulp industry to support pulp bleaching processes.

Phytases

Animal feed enzymes that release phosphorus from phytate to improve nutrient utilization and reduce waste.

Submerged Fermentation

An industrial method for growing microorganisms in liquid media to produce enzymes at a large scale.

Solid-State Fermentation

An industrial enzyme production method where selected microorganisms grow on solid substrates without free-flowing liquid.

Downstream Processing

The stage in enzyme production involving filtration or centrifugation, concentration, and formulation to recover the enzyme preparation.

Immobilized Enzymes

Enzymes attached to solid supports or trapped inside materials, allowing them to be recovered and reused repeatedly in continuous processes.

Directed Evolution

A protein engineering method that identifies improved enzyme variants with enhanced properties like stability or activity.

Lactase

An enzyme used in food processing to hydrolyze lactose for creating lactose-reduced dairy products.