Estabilização de proteases para aplicação tecnológica

Abstract

Enzymes are specific biocatalysts that work in wide field of applications as food industry as detergent formulation. The proteases represents an important commercial bioproduct used in industry, managing billion of dollars year by year, producing tons of detergents for different applications. Enzymatic reactions are processed under mild temperature and pressure with great commercial interest, being these catalysts biodegradable. The proteases demand in the brazilian market promoves the researches, as the entrepreneurship in this area althought more investments from government agencies must be necessary. The potenciality in renewable raw material and the increase of development of enzyme technologies are the bases that can promove the enzymes exportation. Hydrogen and disulfide bonds, van der Waals and ionic powers, as well as hydrophobic interactions need to be keeped among these amino acids to manage the spacial conformation of the enzymes, avoiding the inactivation or the protein desnaturation. The formulation process need of physical and chemical managements to promove the stability of the protein chains to try to protect the catalytic site and the spacial structure, adding elements like preservatives, salts, polymers, surfactantes, solvents, detergents and others elements to manage the structure of the enzyme in this process of formulation is necessary. In this work was analyzed the chemical composition of three bioprocts sold in the brazilian market used for domestic laundry, the presence of the main active agents among them like: enzymes, tensioactives and others, and the interaction these additives during the formulation process that could promove the respective differences and characteristics that make these products competitive.