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Enzyme Interactions with Peptide and Sugar-based Bio-surfactants:

Enzyme Interactions with Peptide and Sugar-based Bio-surfactants:. Implications of antagonistic behavior in detergent formulations. M. Chin. Novel greener surfactant structures Bio-degradable Environmentally friendly Biologically inert or compatible. Dodecyl-glutamate: C12 Glu8.

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Enzyme Interactions with Peptide and Sugar-based Bio-surfactants:

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  1. Enzyme Interactions with Peptide and Sugar-based Bio-surfactants: Implications of antagonistic behavior in detergent formulations M. Chin

  2. Novel greener surfactant structures Bio-degradable Environmentally friendly Biologically inert or compatible Dodecyl-glutamate: C12 Glu8 Industrial Relevance – Greener Surfactants Bio-Surfactants: How will these novel structures interact with current technology?

  3. Laundry Detergent Enzyme Technology Enzymes in laundry detergents specifically attack organic stain components: Proteases: Proteins and Amino Acid Oligomers Amylases: Sugars and starches Cellulases: Amorphous cotton

  4. Dodecyl-glutamate Implications of Reduced Detergent Effectiveness 3D model of protease derived from Bacillus Licheniformis. A major component of a commercial detergent enzyme additives. Which set of peptide bonds will the enzyme attack? How will this effect detergent effectiveness?

  5. Goals of the Project • Determine nature of interactions between a variety of bio-surfactants and commercial enzymes • If this interaction is negative – Propose a strategy to limit undesired effects • If the nature of interaction is beneficial – Discover how it may be commercially utilized. • Proposed Hypotheses: • Enzymes will non-specifically cleave the head groups of bio-surfactants, significantly limiting their effectiveness. • Bio-surfactants may interfere with enzyme catalytic site, reducing enzyme effectiveness

  6. Project Objectives I II Material Selection Thorough study of components Basic Performance of Surfactant / enzyme combinations III IV Quantitative analysis. Answering: “How” and “Why” Application and Improvement

  7. System Selection Three part problem: Surfactants: Sugar based Enzymes: Amylase - Celluase “Dirt / Substrate” Sugars or Cellulose Focus on a Bio-surfactant system that may appear in commercial applications

  8. CMC-Range 0.1-0.2 mM Components – n Dodecyl β-D-maltoside Surface Tension and Pyrene probe Fluorescence Surface Tension Fluorescence CMC range is as expected from literature

  9. Component: Carenzyme Cellulase Surface tension and pyrene probe fluorescence Enzyme Hydrophilic regions Hydrophobic regions Surface active enzyme behavior significantly differs from dodecyl maltoside

  10. C-H interactions  Packing order FTIR Characterization • Head group structure • SDS micelle structure • C-O, C-OH bonds COOH group associated with catalytic site

  11. Next Steps / Research Methods • Surface Activity / Binding Enthalpy: • Surface tension • Langmuir trough • Calorimetry • Enzymatic Integrity: • Activity assay • Analytical Ultra centrifugation • Probe Fluorescence • Surfactant-Enzyme Complexes: • Fluorescence • X-ray / Neutron scattering • FTIR • Surfactant Composition: • NMR • FTIR • HPLC

  12. Martin Vethamuthu – Unilever KP. Ananth – Unilever Pete He – Henkel Acknowledgements Thankyou

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