Detergent Enzymes
Enzymes in detergents are proteins that catalyse the breakdown of organic soil (proteins, starch, fats) into smaller fragments that water carries away.
Each enzyme acts on one type of substrate: proteases on proteins (blood, egg, milk), amylases on starch, lipases on fats and cellulases on cellulose. As catalysts, they are not consumed in the reaction, but they only work within a range of pH and temperature: above a certain temperature, or at extreme pH, they denature and lose activity. That is why each enzymatic product states the dose and temperature of use on its data sheet. Strong oxidants, such as chlorine, also inactivate them.
In the food industry they are used to clean surfaces and circuits with organic residues and to attack the biofilm matrix; this is followed by rinsing and disinfection. In laundry, they are used for stains of biological origin.
Instaquim enzymatic products, according to their technical data sheet:
- Enzi Foam (pH 8.3; from 3 to 6 % at 40–55 °C): foaming enzymatic detergent for the prevention and removal of biofilms in the food industry, by foam projection.
- Enzi NF (pH 8.3; from 1 to 3 %, 30–120 min at 40–50 °C): non-foaming enzymatic detergent for CIP systems; the disinfectant is applied after the treatment.
- Enzim Pro (pH 5.8): concentrated enzyme blend; additive at 0.2 % with Enzi Foam and Enzi Foam Pro, and at 0.05 % with the detergent Ten Cip in CIP systems.
- Tensozim (pH 8.0; 2–10 g/kg of dry laundry at about 40 °C): controlled-foam enzymatic detergent for protein soiling; do not use together with chlorine bleaches.
- Spot (pH 1 %: 11.5; 5–20 g/kg of dry laundry at 40 °C): enzymatic product for prewashing and soaking stains of blood, milk, egg or sweat.