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SAURABH BASIC ENZYMES
- 1. Presented By:- Saurabh Verma M.Sc. Biotechnology
- 2. The Cycle
- 3. Bromelain
- 4. Papain
- 5. i.AreaofIndustry ii.Enzyme BakingIndustry v.Alpha-amylase& Proteases Biofuel viii.Cellulases& ligninases InfantFoods xi.Trypsin Brewing xiv.Amylases, glucanases,protases, betaglucosidase, amyloglucosidase FruitJuices xvii.Cellulases, pectinases Dairy xx.Rennin,lipases, lactases Detergentxxi ii.Proteases,amylases, lipases,cellulases Meat xxvi.Papain Paper&Pulpxx ix.Amylases,xylanases, Cellulases,ligninases iv. vi. iii. Application To break down starch to sugar in flour and to lower the protein level of flour vii. ix. To break down cellulose into sugars so they can be fermented x. xiii. xii. xv. To predigest baby foods To convert starch to simple sugar, split polysaccharides into malt, improve filtration, production of low-cal beer, remove cloudiness xvi. xix. xviii. xxi. To clarify fruit juices Hydrolising protein in cheese manufacturing, ripening cheese and breaking down lactose to glucose xxii. xxiv. Pre-soaks, remove starch residues in machine dishwashing, removal of fatty and oil stains, biological fabric conditioners xxv. xxvii. To tenderize meat xxviii. xxx. Degrade starch to lower viscosities to aid sizing and coating paper, reduce bleach required for discolouring, soften paper xxxi.
- 6. i.Enzyme ii.Source iii.Application Catalase iv.ChickenLivers v.FoodProcessing Lipase vii.Cowpancreas viii.FoodProcessing Actinidin ix.Kiwifruit x.FoodProcessing Amylase xi.Barley,bacillus, aspergillus xii.Brewing,starchand baking Bromelain xiii.Pineapples xiv.Brewing Ficin xv.Figs xvi.FoodProcessing Lipoxygenase xvii.Soybeans xviii.FoodProcessing Papain xix.Papaya xx.Meattenerising Protease xxi.Bacillus xxii.Detegents vi. xxiii.
- 10. Energy Enzymes start forming here Microbes Basically: good smell good microbes, bad smell bad microbes. Can identify and measure enzymes through spectrophotometer Enzymes Plus Other enzymes, amino acids, etc. Can measure reaction through brix level (refractometer) Glucose Time
- 14. c sr eob Coctail of enzymes, microbes bromelain microbes microbes microbes
- 15. Time/days Glucose consumption Microbial growth Enzyme Production
- 16. Banana,grape,Pinea pple,apple, orange,papaya,Man gostein 6kilogramsinvarious proportions accordingtoperson’so wnformula Honey 2liters Water 20Liters Procedure:Placealling redients togetherinasealedtank andmix. Formula I: A General Enzyme Base for Cosmetic Products Hunter & Yothangrong (2006)
- 17. Enzyme(base)Basewill consist heavilyofcitrusfruits 15Kilograms CoconutoilorCDE 2kilogram Ashwater 15kilograms Formula 4: Dishwashing Liquid
- 19. Sodium Ammonian MonoEA DEA TEA Lauryl Sulphate Lauryl Sulphate Lauryl Sulphate Lauryl Sulphate Lauryl Sulphate Solubility Increases Viscosity Decreases Cold Storage Improves Mildness Increases Cost Increases Use as an ingredient in standard formulations
- 20. Attributes Generics Discount Lower Middle Leader Pharmac y Solids Level 5-15% 5-25% 10-30% 10-35% 25-40% 25-40% Primary Surfactant SLS SLES SLS/ALS SLES ALS/ MEALS ALS/ MEALS DEALS TEALS DEALS TEALS Secondary Surfactant Alkanolamides Alkanolamides Alkanolamides Alkyl(amido) Betaines&Amine Oxides Alkyl(amido) Betaines& AmineOxides Alkyl(amido) Betaines& AmineOxides Alkyl(amido) Betaines& AmineOxides Pacifier/Visc. Control SodiumChloride EthyleneGlycols SodiumChloride EthyleneGlycols SodiumChloride EthyleneGlycols Glycol Stearates Glycol Stearates Glycol Stearates Functional Ingredients Maybeinascetic quantities Maybeinascetic quantities Maybeinascetic quantities Enzymeshere Numberof choices Numberof choices Numberof choices Fragrance Lowcostselections Lowcostselections Lowcostselections Highercost selections Highercost selections Highercost selections Preservatives Formalin Formalin SodiumBenzoate Numberof choices Numberof choices Numberof choices
- 21. Function Primary surfactant Secondary surfactant/ Foam Stabiliser Pacifier/Pearliser Viscosity Control Preservatives Functional Additives Fragrance Ascetic Ingredients Dyes Objective Performance, strength, efficacy Tactile and sensory perception, impact, theme ingredients, efficacy Tactile and sensory perception, general impression, impact Ingredients, general impression, strength Ingredients, general impression Tactile and sensory perception, general impression, spiritual impression, impact, efficacy, intangible benefits, signal attributes General impression, odour profile, impact, efficacy, intangible benefits, signal attributes General impression, intangible benefits, tactile and sensory perception, impact, signal attributes General impression, signal Potential Material ALS, ALES, TLS, SLES, NaDOBS Coconut MEA, Cocamide MEA, Cocamidopropyl Betaine or amine Ethylene Glycol Distearate, Glycol Stearate Sodium chloride or gums Potassium Sorbate, Diazolidonyl urea, Methyl and Propyl Parabens Guar, Hydroxypropyl Trimmonium Chloride Panthenol, Dimethicone, Hydrolysed Keratin Protein Enzymes here Primarily aroma chemicals that are synthesized used in conventional products, or natural essential oils that become part of the active ingredients Aloe Vera, Green Tea Extract, Panthenol Mainly synthetic, more naturals Shampoo System profile (what everything does)
- 22. Auxiliary cleaner Anti dandruff Protein stain remover (mouthwash) Teeth whitener Skin whitener??? Skin softener Grease & oil remover Dead skin remover (anti aging) Odour remover Antiseptic???