Detergent compositions comprising a mannanase and a protease

Details Detergent compositions comprising a mannanase and a protease Detergent compositions comprising a mannanase and a protease

2000-04-05

2002-04-23

Delcotto, Gregory (Department: 1751)

Cleaning compositions for solid surfaces, auxiliary compositions

Cleaning compositions or processes of preparing

For cleaning a specific substrate or removing a specific...

C510S226000, C510S300000, C510S305000, C510S321000, C510S392000, C510S393000, C510S530000

Reexamination Certificate

active

06376445

ABSTRACT:

FIELD OF THE INVENTION
The present invention relates to detergent compositions comprising a mannanase and a protease.
BACKGROUND OF THE INVENTION
Performance of a detergent product is judged by a number of factors, including the ability to remove soils, and the ability to prevent the redeposition of the soils, or the breakdown products of the soils on the articles in the wash. Therefore, detergent compositions include nowadays a complex combination of active ingredients which fulfil certain specific needs. In particular, current detergent formulations generally include detergent enzymes providing cleaning and fabric care benefits.
Food and cosmetic stains/soils represent the majority of consumer relevant stains/soils and often comprise food additives such as thickener/stabiliser agents. Indeed, hydrocolloids gums and emulsifiers are commonly used food additives. The term “gum” denotes a group of industrially useful polysaccharides (long chain polymer) or their derivatives that hydrate in hot or cold water to from viscous solutions, dispersions or gels. Gums are classified as natural and modified. Natural gums include seaweed extracts, plant extrudates, gums from seed or root, and gums obtained by microbial fermentation. Modified (semisynthetic) gums include cellulose and starch derivatives and certain synthetic gums such as low methoxyl pectin, propylene glycol alginate, and carboxymethyl and hydropropyl guar gum (Gums in Encyclopedia Chemical Technology 4
th
Ed. Vol. 12, pp 842-862, J. Baird, Kelco division of Merck). See also Carbohydrate Chemistry for Food Scientists (Eagan Press—1997) by R. L. Whistler and J. N. BeMiller, Chap 4, pp 63-89 and Direct Food Additives in Fruit Processing by P. Laslo, Bioprinciples and Applications, Vol 1, Chapter II, pp 313-325 (1996) Technomie publishing. Some of these gums such as guar gum (E412), locust bean (E410) are widely used alone or in combinations in many food applications (Gums in ECT 4
th
Ed., Vol. 12 pp 842-862, J. Baird, Kelco division of Merck).
The guar gum used in these food and cosmetic stains is obtained from the seed endosperm of the leguminous plant
Cyamopsis tetragonoloba
. The guar gum (also called guaran) extracted from the dicotyledonous seed is composed of a 1-4, b-D-mannopyranosyl unit backbone and is used as a thickening agent in dressing and frozen products and cosmetics (H. -D. Belitz, Food Chemistry pp 243, English version of the second edition, Springer-verlag, 1987, ISBN 0-387-15043-9 (US)) & (Carbohydrate Chemistry for Food Scientists, R. L. Wilstler, eagan press, 1997, ISBN 0-913250-92-9) & (Industrial Gum, second editions, R. L. Whistler pp 308, Academic Press, 1973, ISBN, 0-12-74-6252-x). The locus bean gum (also called carob bean gum or St Jon's bread) is also used in the food industry and is extracted from the seed of an evergreen cultivated in the Mediterranean area. The locus bean gum probably differs from the structure of guar gum only in smaller number of D-galactosyl side chains and have the same 1-4, b-D-mannopyranosyl backbone. In leguminous seeds, water-soluble galactomanann is the main storage carbohydrate, comprising up to 20% of the total dry weight in some cases. Galactomannan has a &agr;-galactose linked to O-6 of mannose residues and it can also be acetylated to various degree on O-2 and O-3 of the mannose residues.
Protease enzymes have long been recognised in detergent compositions to provide the removal of proteinaceous food residues from dishware, hard surfaces or to provide cleaning performance on proteinaceous soils as well as other soils typically encountered in laundry applications.
However, there is a continuous need to formulate detergent compositions which provide superior cleaning performance, especially on encrusted stains typically found on garments with an extensive wash/wear history. This objective has been met by formulating detergent compositions comprising a mannanase and a protease.
It has been surprisingly found that these enzymatic compositions provide superior cleaning due to the synergistic effect of the mixed enzyme system, i.e. superior stain removal, especially on encrusted stain typically found on garments with an extensive wash/wear history.
It has been further found that the performance of the detergent compositions of the present invention is enhanced by the addition of selected surfactants, a builder and/or a bleach system.
Mannanases have been identified in several Bacillus organisms. For example, Talbot et al., Appl. Environ. Microbiol., vol. 56, No. 11, pp. 3505-3510 (1990) describes a &bgr;-mannanase derived from
Bacillus stearothermophilus
in dimer form having a MW of 162 kDa and an optimum pH of 5.5-7.5. Mendoza et al., World J. Micobio. Boitech., vol. 10, no. 5, pp. 551-555 (1994) describes a &bgr;-mannanase derived from
Bacillus subtilisis
having a MW of 38 kDa, an optimum activity at pH 5.0/55° C. and a pl of 4.8. J0304706 discloses a &bgr;-mannanase derived from Bacillus sp. having a MW of 37+/−3 kDa measured by gel filtration, an optimum pH of 8-10 and a pl of 5.3-5.4. J63056289 describes the production of an alkaline, thermostable &bgr;-mannase, which hydrolyses &bgr;-1,4-D-mannopyranoside bonds of e.g. mannans and produces manno:oligo:saccharides. J63036774 relates to a Bacillus micro-organism FERM P-8856 which produces &bgr;-mannanase and &bgr;-mannosidase, at an alkaline pH. A purified mannanase from
Bacillus amyloliquefaciens
and its method of preparation useful in the bleaching of pulp and paper, is disclosed in WO97/11164. WO91/18974 describes an hemicellulase such as a glucanase, xylanase or mannanase, active at extreme pH and temperature and the production thereof. WO94/25576 describes an enzyme exhibiting a mannanase activity derived from
Aspergillus aculeatus
CBS 101.43, that might be used for various purposes for which degradation or modification of plant or algae cell wall material is desired. WO93/24622 discloses a mannanase isolated from
Trichoderma reesie
for bleaching lignocellulosic pulps.
However, the synergistic combination of a mannanase and a protease, for superior cleaning performance in a detergent composition, has never been previously recognised.
SUMMARY OF THE INVENTION
The present invention relates to detergent compositions comprising a mannanase and protease for providing superior cleaning performance.
DETAILED DESCRIPTION OF THE INVENTION
An essential element of the detergent composition of the present invention is a mannanase enzyme. Mannanase will provide significant stain removal benefits on stains that contain hydrocolloid gum such as Guar Gum used as food additives. The second essential element of the present invention is a protease enzyme. Protease is known to remove proteinaceous soils.
Without wishing to be bound by theory, it is believed that protein containing stains such as cocoa food stains, choco pudding stains and/or cosmetic stains may also contain additives such as hydrocolloid gums. These hydrocolloid gums are for example guar gum or Locus bean gum. When such stains are present, it has been found that the use of protease is not efficient enough to provide significant cleaning performance benefits. Similarly, the single use of mannanase is not sufficient to provide significant performance benefits. Indeed, it is believed that the mix of both protein and hydrocolloid gum in the food compositions is very viscous and is less sensitive to enzymatic action.
Especially in the laundry detergent field, it is well-known that stain encrustation's occur on in-use items such as pillowcases, kitchen towels, and T-shirts. It is believed that such stains are difficult to remove because of the presence of gluing proteinaceous material from the skin and of the presence of hydrocolloid gums, hemicellulose and derivative materials present on the fabric surface that glue the stains. These hydrocolloid gums, hemicellulose and derivative materials may originate from the fabric or from stains. It is believed that the mix of both protein and hydrocolloid gum is very viscous, glues onto the fa

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