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Enzyme washing or "bio stoning" is a textile manufacturing technique in which cellulase enzymes are applied to denim. As with traditional stone washing, the intended effect is a faded appearance and softer feel. [1] Because the technique relies on biotechnology, enzyme washing is considered an example of textile bio-processing. [2] [3]
Industrial enzymes are enzymes that are commercially used in a variety of industries such as pharmaceuticals, chemical production, biofuels, food and beverage, and consumer products. Due to advancements in recent years, biocatalysis through isolated enzymes is considered more economical than use of whole cells.
This method was eventually discarded by the industry in the early 20th century following Röhm's discovery, replaced by a more eco-friendly process involving detergent enzymes. [5] Consequently, hazardous sodium sulfide (used to remove animal hair from hides) usage is lessened by 60%, while water usage for soaking and hair cutting is lowered by ...
Enzymatic desizing is the classical desizing process of degrading starch size on cotton fabrics using enzymes. Enzymes are complex organic, soluble bio-catalysts, formed by living organisms, that catalyze chemical reaction in biological processes. Enzymes are quite specific in their action on a particular substance.
Enzymes are helpful in bio-singeing, bio-scouring and removing impurities from cotton, which is more environmentally friendly. [52] Biopolishing is an alternative method that is an enzymetic treatment to clean the surface of cellulosic fabrics or yarns.
Furthermore, cellulases are widely used in textile industry and in laundry detergents. They have also been used in the pulp and paper industry for various purposes, and they are even used for pharmaceutical applications. Cellulase is used in the fermentation of biomass into biofuels, although this process is relatively experimental at present.
The use of enzymes for laundry was introduced in 1913 by Otto Rohm. The first preparation was a pancreatic extract obtained from slaughtered animals, which was unstable against alkali and bleach. Only in the latter part of the century with the availability of thermally robust bacterial enzymes did this technology become mainstream.
Furthermore, the T. reesei enzymes EGII and CBHII specifically improved the wine viscosity; in the United States, the fungus was also used to reduce the viscosity of worts. In the food and feed industry, T. reesei and other trichoderma variants have proven to be an invaluable resource for the production processes and qualitative integrity for ...