Comparative Interaction Study of Enzymes and Surfactants for Potential Detergent Formulation

Abstract

Detergent enzymes are environment friendly and are common in advanced countries. Enzyme based detergents have been used for remodeling the cleaning efficiency of detergents for many years. Despite of the actuality that the detergent business is that the largest single galleria for enzymes total barter, particulars of the enzymes used and therefore the design within which these enzymes are used, have seldom been printed. This paper investigates the physico chemical properties to obtain the critical micellar concentration (CMC), the thermodynamic parameters i.e the values of ΔH°m, ΔG°m, ΔS°m of surfactants i.e anionic surfactant sodium dodecyl sulphate (SDS), cationic surfactant cetyl trimethylammonium bromide (CTAB) and non-ionic surfactant (TWEEN 20) in presence of α-amylase, from Aspergillus oryzae and enzyme from Aspergillus niger at completely different temperatures 25, 30, 35, 40ºc kinetic studies i.e the Km and Vmax values that are measured by Michaelis-Menten mechanics, surface tension studies and the degradation studies that involves the (BOD) biological oxygen demand to conduct a comparative analysis for potential detergent formulation.