Enzyme systems

Details Enzyme systems Enzyme systems

1993-11-17

1997-04-29

Webman, Edward J.

Drug, bio-affecting and body treating compositions

Preparations characterized by special physical form

Matrices

424486, 424487, 424488, 424489, 424499, 424501, 426 19, 426 42, 426 61, 426 62, 426 63, 426443, 426583, 426549, 426465, 426 7, 510530, 510392, 428402, A61K 914, A61K 3570, A61K 3572, A61K 3574, A61K 3843, A21D 804, A23C 912, C11D 3386

Patent

active

056246846

DESCRIPTION:

BRIEF SUMMARY
The present invention relates to new enzyme products. In particular, the invention relates to improved enzyme products such as leavening agents, alcohol fermenters, detergent ingredients, degradation agents, diagnostic agents, bioremediation agents, catalases and oxidases.
Enzymes are proteins which catalyze many biological reactions. As a result of their extraordinary catalytic power and specificity, enzymes have been used to speed up processes that would not otherwise occur. Many isolated enzymes are relatively unstable, often gradually lose activity prior to use, and may be easily inhibited by many factors.
Over the years, a number of enzyme products have been developed for a variety of purposes. For example, foods, detergents, cosmetics and pharmaceuticals have all been enhanced by enzymes. Many commercially prepared enzyme-based products, however, have certain drawbacks.
As an illustration, detergent enzymes, are usually produced in powdered or liquid form. They are difficult to handle, may cause an irritating dust, may be incompatible with other detergent products, and may deteriorate in the presence of moisture. The activity of enzymes in liquid detergents, which contain high levels of water and surfactants, tends to decrease over time. Frequently, the surfactants inactivate the enzymes. Consequently, there is a need to prepare enzyme products suitable for detergents which are easy to handle, do not cause irritation to users, and can be distributed uniformly in the detergent without reduced activity.
Similarly, it is important to be able to deliver and activate leavening agents and alcohol fermenters at the desired time and location in a biomass. For example, yeast has a tendency to "clump" together in aggregates which resist being dispersed during mixing. This "clumping" occurs with both dry formulations and paste formulations of yeast when added to dough or to a biomass. Thus, it would be beneficial to be able to suspend agents, such as yeast, in a medium for delivery and release as desired. This is especially true when the receiving material is an extensive mass, such as dough in baking and the biomass in fermentation procedures.
Other enzyme-bearing products can benefit from enhanced shelf-life. At room temperature enzymes used as indicators in immuneassays frequently experience short shelf-like. Horseradish peroxidase, lipoprotein lipase, glycerol-3-phosphate oxidase are ordinarily stored as freeze-dried powders at -20.degree. C. Commonly-used assays are conducted in the range of 20.degree.-30.degree. C. It is thus important to provide a matrix which can improve the shelf life of enzymes used in immunoassays without impairing their activity.
There have been attempts in the past to deal with the problems associated with the use of enzymes. In U.S. Pat. No. 3,095,358, sorbitol is used to stabilize aqueous solutions containing papain, proteases and amylases. This method requires large amounts of stabilizing agent and is, therefore, expensive.
In U.S. Pat. No. 3,296,094, partially hydrolyzed and solubilized collagen and glycerol are used to stabilize aqueous solutions of proteolytic enzymes. This method requires large quantities of glycerol and, therefore, adds significantly to the cost of the enzyme solution.
U.S. Pat. No. 3,749,671 discloses a method of preparing enzyme-containing prills for use in laundry detergents. The disclosed prilling method requires the following steps: (a) heating a normally solid translucent material to a temperature sufficient to melt the material but insufficient to destroy the activity of the enzyme; (b) forming a slurry of the melted material and the enzyme; (c) injecting an inert gas into the slurry to form a uniform dispersion with the gas; and (d) forming prills from the resulting slurry. This method has many steps which require energy, equipment, and manual labor.
Although the methods discussed above represent efforts to improve enzyme-containing detergent products, the problems associated with the decreases in enzyme activity over time and adequate dispersal hav

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