脂肪酶
洗衣店
孵化
化学
潜伏期
食品科学
酶分析
甘油三酯酶
酶
色谱法
生物化学
历史
考古
作者
Hammad Majeed,Tehreema Iftikhar,Kiran Maqsood
标识
DOI:10.1515/zpch-2023-0429
摘要
Abstract The detergent formulations and the ingredients used in the formulations are variable in the entire world depending on the climate, cost, results, laundry trends and other multiple factors. The impact of detergent components on lipase (enzyme) activity was evaluated after incubation at 20 °C for 1 h and 2 h. Tween-80 demonstrated the highest residual activity, with percentages of 90.3 % and 74.6 %, respectively, inhibiting lipase activity by approximately 10 %–25 % compared to the control. Testing five laundry detergents for lipase production over various time intervals (12–16 h) and temperatures (4 °C, 20 °C, and 50 °C) indicated that “brite” detergent displayed the highest residual activity, with percentages of 84.2 %, 82.5 %, and 80.8 %, respectively, inhibiting lipase activity by approximately 15 %–20 % compared to the controls. These findings suggest that laundry detergents have a slight inhibitory effect on lipase production compared to the crude enzyme, and longer incubation periods result in decreased lipase production.
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