We've updated our Privacy Policy to make it clearer how we use your personal data.

We use cookies to provide you with a better experience. You can read our Cookie Policy here.

Agricultural Waste Provides Key Ingredient for Laundry Detergent

Agricultural Waste Provides Key Ingredient for Laundry Detergent

Agricultural Waste Provides Key Ingredient for Laundry Detergent

Agricultural Waste Provides Key Ingredient for Laundry Detergent

Credit: Pixabay.
Read time:

Want a FREE PDF version of This News Story?

Complete the form below and we will email you a PDF version of "Agricultural Waste Provides Key Ingredient for Laundry Detergent"

First Name*
Last Name*
Email Address*
Company Type*
Job Function*
Would you like to receive further email communication from Technology Networks?

Technology Networks Ltd. needs the contact information you provide to us to contact you about our products and services. You may unsubscribe from these communications at any time. For information on how to unsubscribe, as well as our privacy practices and commitment to protecting your privacy, check out our Privacy Policy

An international team of researchers has developed an enzyme produced from agricultural waste that could be used as an important additive in laundry detergents.

By using an enzyme produced from a by-product of mustard seeds, they hope to develop a low-cost naturally derived version of lipase, the second largest commercially produced enzyme, which is used in various industries for the production of fine chemicals, cosmetics, pharmaceuticals and biodiesel including detergents.

Thousands of tons of lipase are used annually for the production of laundry detergents as an additive or to replace the chemical detergents because of its advantage of being eco-friendly and better ability to remove oil stains without harming the texture of the cloth.

Lipase is one of the most rapidly growing industrial enzymes in the market and is worth $590.5million. However, the cost of biotechnologically produced lipases has always been a challenge, mainly due to the high cost of feedstocks.

In this collaborative project, Dr Pattanathu Rahman, a microbial biotechnologist from the Centre for Enzyme Innovation at the University of Portsmouth worked with Professor Subudhi and scientists from the Centre for Biotechnology at Siksha O Anusandhan University in Odisha, India, where Dr Rahman is also a visiting Professor.

They examined a lipase produced from mustard oil cakes, which are the by-products of oil extraction from the mustard seeds. Oil cakes are a very good resource for growth of microbes to produce enzymes. They fermented the oil cakes with the bacteria Anoxybacillus sp. ARS-1, living in a tropical hot spring Taptapani, Odisha, India to produce the lipase enzyme.

Mustard are the third most produced oilseed crops in the world after soybean and palm oil seed. These seeds are produced in tropical countries such as Bangladesh, Pakistan and Northern India. The mustard oil extracted from the seeds are used as cooking oils. Oil cakes that are the by-products of oil extraction contain relatively high amounts of protein with small amounts of anti-nutritional compounds like glucosinolates and their breakdown products, phenolics and phytates.

Dr Rahman said: "We further investigated suitability of the lipase enzyme in detergent formulations. Anoxybacillus sp. ARS-1 produced lipase was found to be stable and resist almost all chemical detergents as well as common laundry detergent such as Ezee, Surf, Ariel and Ghadhi, proving it to be a prospective additive for incorporation in the new detergent formulations."

Parameter optimization for thermostable lipase production and performance evaluation as prospective detergent additive. Rajesh Kumar Sahoo, Aradhana Das, Mahendra Gaur, Anshuman Sahu, Saubhagini Sahoo, Suchanda Dey, Preparative Biochemistry & Biotechnology, 03 Feb 2020, https://doi.org/10.1080/10826068.2020.1719513.

This article has been republished from the following materials. Note: material may have been edited for length and content. For further information, please contact the cited source.