Effect of surfactant structure on stability of enzymes formulated into laundry liquids

Abstract

Abstract The effect of surfactant structure on enzyme stability in heavy duty laundry liquids was investigated. Surfactants studied were alcohol ethoxylates and anionic surfactants having varying hydrophobic and hydrophilic types and chain lengths. Enzymes used were proteases and amylases. The results showed these enzymes were considerably more stable when formulated into laundry liquids containing alcohol ethoxylates and ethoxysulfates than when formulated with alcohol sulfates and surfactants containing sulfonate groups such as linear alkylbenzene sulfonates and alpha olefin sulfonates. Enzyme stabilizer systems were only partially effective in reducing the enzymedeactivating influence of sulfonate‐containing surfactants.