Enzyme preparation and preparation method therefor, and deodorizing and odor-eliminating scented beads

Abstract

The present invention relates to the technical fields of enzyme preparation and scented beads, and in particular, to an enzyme preparation and a preparation method therefor, and deodorizing and odor-eliminating scented beads. The enzyme preparation comprises a composite enzyme microcapsule and a protease microcapsule in a mass ratio of (3-6):1. A core material of the composite enzyme microcapsule comprises, in parts by mass, 12-15 parts of lipase, 2-4 parts of amylase, 5-8 parts of fig lysozyme, 2-4 parts of cellulase, 1-3 parts of pectinase and 1-3 parts of phosphodiesterase (PDE). The enzyme preparation of the present invention, when added to the scented beads for use, can effectively improve the antibacterial, deodorizing and odor-eliminating effects of the scented beads.

Description

Enzyme preparations and their preparation methods, deodorizing and fragrance-retaining beads Technical Field

[0001] This invention relates to the field of enzyme preparation and fragrance beads, and particularly to an enzyme preparation and its preparation method, as well as deodorizing and odor-removing fragrance beads. Background Technology

[0002] Residual stains on clothes after washing are a common problem. Some of these stubborn stains have penetrated the fibers and are difficult to remove completely with regular washing. After clothes dry, the fragrance gradually disappears as the perfume evaporates, and sometimes an unpleasant odor develops during storage. This is because bacteria and leather residue may remain after washing. If the storage environment is damp and poorly ventilated, it provides favorable conditions for bacterial growth, which can easily multiply on the clothes and cause unpleasant smells.

[0003] Furthermore, when wearing clothing, the sweat and sebum secreted by the body provide abundant nutrients for bacteria. After bacteria decompose these organic substances, they produce various volatile organic compounds, such as ammonia and sulfides. These substances emit unpleasant odors, leading to problems like sweaty or sour smells in clothing. In addition, the material of the clothing also affects the generation of odors. For example, cotton clothing is highly absorbent and easily absorbs sweat and bacteria, while synthetic fiber clothing has poor breathability and is also prone to bacterial growth and odor.

[0004] If bacterial growth can be inhibited and odors eliminated during the washing, storage, and wearing of clothes, the wearing experience can be effectively improved. Summary of the Invention

[0005] In view of the shortcomings of the prior art, the purpose of the present invention is to provide an enzyme preparation and its preparation method, and deodorizing and odor-removing fragrance beads, which aim to continuously eliminate the odor of clothing during the washing, storage and wearing process.

[0006] To achieve the above objectives, the present invention adopts the following technical solution:

[0007] The first aspect of the present invention provides an enzyme preparation comprising a composite enzyme microcapsule and a protease microcapsule in a mass ratio of (3-6):1; the core material of the composite enzyme microcapsule comprises, by mass parts: 12-15 parts of lipase, 2-4 parts of amylase, 5-8 parts of fig lysozyme, 2-4 parts of cellulase, 1-3 parts of pectinase, and 1-3 parts of phosphodiesterase (PDE).

[0008] The enzyme preparation wherein the core material of the protease microcapsule includes at least one of alkaline protease, papain, trypsin, hydrophilic protease, and neutral protease.

[0009] The enzyme preparation, wherein the lipase includes at least one of yeast lipase, Bacillus lipase, and Aspergillus niger lipase.

[0010] The enzyme preparation wherein the wall material of the composite enzyme microcapsule and the protease microcapsule comprises at least one of melamine resin, polyurethane, urea-formaldehyde resin, melamine, polyethylene glycol, chitosan, modified cellulose, and modified plant protein.

[0011] A second aspect of the present invention provides a method for preparing an enzyme preparation, which is used to prepare the enzyme preparation as described above, comprising the following steps:

[0012] Prepare 8-10 wt% compound enzyme solution and 2-4 wt% protease solution respectively. Mix the compound enzyme solution and protease solution with microporous starch for adsorption. The mass ratio of microporous starch to compound enzyme solution and protease solution is 1:(1-3).

[0013] Microporous starch adsorbed with complex enzymes and microporous starch adsorbed with proteases were added to water along with wall material raw materials, stirred at high speed and mixed, and dried to obtain complex enzyme microcapsules and protease microcapsules, respectively.

[0014] The enzyme preparation is obtained by mixing the complex enzyme microcapsules and the protease microcapsules in a certain proportion.

[0015] A third aspect of the present invention provides a deodorizing and odor-removing fragrance bead, which includes a carrier and an effective component. By mass, the effective component includes the following components: 5-8 parts of enzyme preparation and 18-24 parts of deodorizing and odor-removing microcapsules; the deodorizing and odor-removing microcapsules include a core layer and a shell layer; the core layer includes a softening component and a fragrance.

[0016] The deodorizing and fragrance-retaining beads mentioned above, wherein the fragrance includes at least one of terpenoid fragrances, aldehyde fragrances, ketone fragrances, lipid fragrances, phenolic fragrances, lactone fragrances, and aldehyde fragrances.

[0017] The deodorizing and fragrance-retaining beads, wherein the softening component includes at least one of quaternary ammonium salt, dioctadecyl dimethyl ammonium chloride, silicone oil, and siloxane.

[0018] The deodorizing and fragrance-retaining beads, wherein the carrier comprises polyethylene glycol, microporous starch, and silica.

[0019] The deodorizing and fragrance-retaining beads further include an antibacterial component as an effective ingredient; the antibacterial component includes one of chemically synthesized antibacterial agents, natural plant-based antibacterial agents, or silver ion antibacterial agents.

[0020] Beneficial effects: This invention provides an enzyme preparation composed of multiple enzymes. By using a combination of different enzymes, it can effectively remove stains and decompose odor substances, while also having a good bactericidal ability, further reducing odors caused by bacterial decay.

[0021] In addition, the enzyme preparation of the present invention is encapsulated using a microencapsulation process. Part of the microencapsulated enzyme preparation is released during washing, and the other part is bound to the clothing. After drying, it is released through friction during storage or wearing, thereby playing a role in deodorizing and sterilizing during storage or wearing.

[0022] The present invention also provides a deodorizing and fragrance-retaining bead, which combines the above-mentioned enzyme preparation with the fragrance-retaining bead, and can not only provide long-lasting fragrance and softness to clothes, but also provide long-lasting bactericidal and bacteriostatic effects and eliminate odor substances. Attached Figure Description

[0023] Figure 1 shows a picture of the deodorizing and odor-eliminating microcapsules. Detailed Implementation

[0024] This invention provides an enzyme preparation and its preparation method, as well as deodorizing and odor-removing fragrance beads. To make the objectives, technical solutions, and effects of this invention clearer and more explicit, the invention is further described in detail below with reference to the accompanying drawings and examples. It should be understood that the specific embodiments described herein are only for explaining the invention and are not intended to limit the invention.

[0025] The present invention provides an enzyme preparation comprising a composite enzyme microcapsule and a protease microcapsule in a mass ratio of (3-6):1; the core material of the composite enzyme microcapsule comprises, by mass parts: 12-15 parts of lipase, 2-4 parts of amylase, 5-8 parts of fig lysozyme, 2-4 parts of cellulase, 1-3 parts of pectinase, and 1-3 parts of phosphodiesterase (PDE).

[0026] To avoid the enzymatic hydrolysis of other enzymes by the protease, this invention encapsulates lipase, amylase, fig lysozyme, cellulase, pectinase, and phosphodiesterase (PDE) in a compound form, while the protease is encapsulated separately. Among the various enzymes used in this invention, lipase can rapidly decompose grease on clothing, effectively removing oily stains such as oil stains, sauces, sebum, and cosmetic residue. The decomposed grease forms substances that are more soluble in water, thus removing it. Amylase is mainly used to remove starchy stains from clothing originating from potatoes, noodles, rice, etc. Fig lysozyme can destroy the cell walls of bacteria, thereby killing bacteria and inhibiting their growth and reproduction. By reducing the number of bacteria on clothing, it can effectively prevent odors caused by bacterial growth. The protease can hydrolyze protein stains into water-soluble peptides and amino acids, thereby removing protein-based stains such as sweat stains, blood stains, milk stains, and grass stains. During wear and washing, microcilia form on the surface of cellulose fibers in clothing. These microcilia easily attract dirt and pigments, forming stubborn stains. Cellulase can act on these microcilia, hydrolyzing and removing them, making the clothing surface smoother and reducing stains. Pectinase can break down pectin, effectively removing pectin stains from clothing, such as fruit juice, jam, and vegetable juice. Phosphodiesterase (PDE) targets the hydrolysis of phosphodiester bonds, breaking down various stains containing these chemical bonds into smaller fragments or molecules. Working synergistically with other enzymes, it can achieve even better stain removal results.

[0027] Preferably, the core material of the protease microcapsule includes at least one of alkaline protease, papain, trypsin, hydrophilic protease, and neutral protease.

[0028] This invention utilizes the coordinated action of multiple enzymes to remove the substrates that produce odor substances and the bacteria that cause the substrates to form odor substances, thereby achieving the combined purpose of cleaning, deodorizing, and eliminating odors.

[0029] The enzyme preparation of this invention not only functions during the washing stage but also continues to act on clothing during storage and wear. The microcapsule wall material of the enzyme preparation can adhere to the fibers of the clothing. During washing, some microcapsules rupture, releasing the enzymes. After washing, a large portion of the enzyme preparation remains on the clothing. When the clothing dries, the microcapsules become brittle and easily rupture during friction, releasing the various enzymes within. If the clothing absorbs moisture during storage or becomes sticky and sweaty during wear, creating an environment suitable for bacterial growth, the enzymes released from the clothing will also become active in this environment and exert their corresponding effects, effectively reducing odor and causing a certain degree of bacterial kill.

[0030] Preferably, the lipase includes at least one of yeast lipase, Bacillus lipase, and Aspergillus niger lipase. Both Bacillus lipase and Aspergillus niger lipase are broad-spectrum lipases. Aspergillus niger lipase can hydrolyze various types of fats, including animal and vegetable oils. Bacillus lipase can hydrolyze various triglycerides and exhibits good stability and tolerance.

[0031] The substrate of the wall material of the composite enzyme microcapsules and protease microcapsules includes at least one of melamine resin, polyurethane, urea-formaldehyde resin, melamine, polyethylene glycol, chitosan, modified cellulose, and modified plant protein.

[0032] Preferably, the wall material of the enzyme microcapsules is made of melamine resin and modified plant protein. The mass ratio of the melamine resin to the modified plant protein is 1:(2-4). Within this range, the thickness and strength of the enzyme microcapsules are optimal, allowing the enzyme to be released appropriately during washing, while the majority is released through friction after the clothes have dried.

[0033] A second aspect of the present invention provides a method for preparing an enzyme preparation, comprising the following steps:

[0034] Prepare 8-10 wt% compound enzyme solution and 2-4 wt% protease solution respectively. Mix the compound enzyme solution and protease solution with microporous starch for adsorption. The mass ratio of microporous starch to compound enzyme solution and protease solution is 1:(1-3).

[0035] Microporous starch adsorbed with complex enzymes and microporous starch adsorbed with proteases were added to water along with wall material raw materials, stirred at high speed and mixed, and dried to obtain complex enzyme microcapsules and protease microcapsules, respectively.

[0036] The enzyme preparation is obtained by mixing the complex enzyme microcapsules and the protease microcapsules in a certain proportion.

[0037] The third aspect of the present invention provides a deodorizing and fragrance-retaining bead, which, by weight, comprises the following components: 5-8 parts of enzyme preparation and 18-24 parts of deodorizing and fragrance-retaining microcapsules; the deodorizing and fragrance-retaining microcapsules comprise a core layer and a shell layer; the core layer comprises silicone oil and fragrance; the shell layer comprises modified plant protein and melamine resin.

[0038] In the core layer material, silicone oil acts as a softener, while fragrance masks odors and eliminates some of them. The deodorizing microcapsules of this invention also release their contents upon friction-induced rupture, providing continuous fragrance and anti-static properties during clothing storage. Modified plant proteins, such as legume proteins, possess gelling and emulsifying properties in the microencapsulation delivery system, further improving the shell structure and enhancing the microcapsule's adhesion to clothing.

[0039] Preferably, the modified plant protein can be at least one of soybean protein and barley protein.

[0040] Preferably, the fragrance includes at least one of terpenoid fragrances, aldehyde fragrances, ketone fragrances, lipid fragrances, phenolic fragrances, lactone fragrances, and aldehyde fragrances.

[0041] Among fragrances, some terpenoid fragrances have antibacterial properties, which can reduce odors caused by bacterial growth. Meanwhile, some aldehyde fragrances have oxidizing properties, which can react with odor molecules to reduce odors.

[0042] Preferably, the terpene flavoring includes at least one of eugenol and menthol. Eugenol is a sesquiterpene compound that has strong inhibitory and bactericidal effects against various bacteria, fungi, and viruses. Menthol is a monoterpene compound that effectively inhibits the growth of various bacteria and fungi. Citronellol is also a monoterpene compound found in citronella oil; it can bind to DNA helicase, interfering with its unwinding activity and inhibiting bacterial DNA replication, thereby exerting an antibacterial effect.

[0043] Preferably, the aldehyde fragrance includes at least one of vanillin and neraldehyde. Vanillin has a vanilla-like aroma and possesses certain antioxidant properties, enabling it to react chemically with odor molecules and neutralize odors. Neraldehyde has a fresh citrus aroma and is an unsaturated aldehyde with certain oxidizing properties. It can react with sulfides, amines, and other substances in odor molecules, converting them into odorless or mildly odorous substances, thereby effectively reducing the intensity of the odor.

[0044] Combining these ingredients in a blend can enrich the aroma and also improve the removal and reduction of odors.

[0045] Preferably, the softening component includes at least one of quaternary ammonium salt, dioctadecyl dimethyl ammonium chloride, silicone oil, and siloxane.

[0046] Preferably, when silicone oil and fragrance are used, the mass ratio of silicone oil to fragrance is 1:(1.5-2).

[0047] Preferably, in the deodorizing and odor-eliminating microcapsules, the mass ratio of the sum of the silicone oil and fragrance to the shell material is (32-35):(25-28); and in the shell material, the mass ratio of melamine resin to modified plant protein is 1:(5-7).

[0048] Preferably, the carrier comprises polyethylene glycol, microporous starch, or silica. Specifically, polyethylene glycol serves as a matrix, allowing microcapsules to be uniformly dispersed within it, forming stable fragrance beads. Microporous starch or silica, as a base material, is mixed with microcapsules and other components, giving the fragrance beads good formability and stability, while also prolonging the fragrance release time and improving the fragrance retention effect. Water-soluble membrane materials such as polyvinyl alcohol (PVA) can encapsulate fragrance microcapsules within the membrane, forming independent fragrance beads.

[0049] Preferably, the effective components further include antibacterial components. The antibacterial components can be chemically synthesized antibacterial agents, such as 3,4,4'-trichlorodiphenylurea, dichlorophenoxychlorophenol, 4,4'-dichloro-2-hydroxydiphenyl ether, etc.; the antibacterial components can also be natural plant-based antibacterial agents, such as wild chrysanthemum extract, aloe vera extract, artemisia argyi extract, etc. The antibacterial components can also be silver ion antibacterial agents.

[0050] The present invention will be further illustrated by specific embodiments described below.

[0051] Example 1

[0052] An enzyme preparation comprises a composite enzyme microcapsule and a protease microcapsule in a mass ratio of 5:1. The core material of the composite enzyme microcapsule, by mass parts, consists of the following components: 13 parts Bacillus lipase, 4 parts amylase, 6 parts fig lysozyme, 3 parts cellulase, 2 parts pectinase, and 2 parts phosphodiesterase (PDE). The core material of the protease microcapsule is an alkaline protease. The wall material of both the composite enzyme microcapsule and the protease microcapsule is prepared from melamine resin and modified plant protein in a mass ratio of 1:3.

[0053] The method for preparing the enzyme preparation in this embodiment includes the following steps:

[0054] Prepare 10 wt% compound enzyme solution and 3 wt% protease solution respectively. Mix the compound enzyme solution and protease solution with microporous starch for adsorption. Adsorption time is 2 hours, and the temperature is controlled at 20-25℃. The mass ratio of microporous starch to the two enzyme solutions is 1:2.

[0055] Microporous starch adsorbed with complex enzymes and microporous starch adsorbed with proteases were added to water along with wall material raw materials, stirred at high speed and mixed, and dried to obtain complex enzyme microcapsules and protease microcapsules, respectively.

[0056] The enzyme preparation is obtained by mixing the composite enzyme microcapsules and the protease microcapsules in a certain proportion;

[0057] The obtained enzyme preparation was used to prepare deodorizing and odor-removing fragrance beads, which consist of the following components: 7 parts enzyme preparation, 21 parts deodorizing and odor-removing microcapsules, 80 parts polyethylene glycol, and 8 parts silicon dioxide; the molecular weight of polyethylene glycol is 5000.

[0058] The preparation method of the deodorizing and fragrance-retaining beads in this embodiment includes the following steps:

[0059] S1. Silicone oil, fragrance, and shell material are added to water, stirred at high speed and mixed evenly, and dried to obtain deodorizing and odor-removing microcapsules; the fragrance is composed of 3 parts eugenol and 3 parts neraldehyde; the mass ratio of silicone oil to fragrance is 1:2; the mass ratio of the sum of silicone oil and fragrance to shell material is 32:26; in the shell material, the mass ratio of melamine resin to modified plant protein is 1:6.

[0060] S2. Heat polyethylene glycol until it becomes a transparent liquid, then add silicon dioxide and mix thoroughly.

[0061] S3. Add enzyme preparation and deodorizing microcapsules, mix evenly, granulate, and obtain the deodorizing and fragrance-retaining beads.

[0062] Example 2

[0063] A deodorizing and fragrance-retaining bead, which differs from Example 1 in that Bacillus lipase is replaced with Aspergillus niger lipase.

[0064] Example 3

[0065] A deodorizing and fragrance-retaining bead, which differs from Example 1 in that the core material of the composite enzyme microcapsule in the enzyme preparation is composed of the following components: 15 parts of Bacillus lipase, 3 parts of amylase, 5 parts of fig lysozyme, 4 parts of cellulase, 1 part of pectinase, and 3 parts of phosphodiesterase (PDE).

[0066] Example 4

[0067] A deodorizing and fragrance-retaining bead, which differs from Example 1 in that the enzyme preparation is composed of a composite enzyme microcapsule and a protease microcapsule in a mass ratio of 3:1.

[0068] Example 5

[0069] A deodorizing and odor-removing fragrance bead, which differs from Example 1 in that the deodorizing and odor-removing fragrance bead is composed of the following components: 5 parts of enzyme preparation and 23 parts of deodorizing and odor-removing microcapsules.

[0070] Example 6

[0071] A deodorizing and fragrance-retaining bead, which differs from Example 1 in that the fragrance is composed of 3 parts menthol and 3 parts neraldehyde.

[0072] Example 7

[0073] A deodorizing and fragrance-retaining bead, which differs from Example 1 in that the fragrance is composed of 6 parts of eugenol.

[0074] Example 8

[0075] A deodorizing and fragrance-retaining bead, which differs from Example 1 in that the fragrance is composed of 6 parts neraldehyde.

[0076] Example 9

[0077] A deodorizing and fragrance-retaining bead, which differs from Example 1 in that the fragrance is composed of 3 parts eugenol and 3 parts vanillin.

[0078] Comparative Example 1

[0079] A deodorizing and fragrance-retaining bead, which differs from Example 1 in that it does not contain any added enzymes.

[0080] Comparative Example 2

[0081] A deodorizing and fragrance-retaining bead, which differs from Example 1 in that the fig lysozyme is replaced by papaya lysozyme.

[0082] Comparative Example 3

[0083] A deodorizing and fragrance-retaining bead, which differs from Example 1 in that the fig lysozyme is in the form of 2 parts.

[0084] Comparative Example 4

[0085] A deodorizing and fragrance-retaining bead, which differs from Example 1 in that the Bacillus lipase is 9 parts and the fig lysozyme is 10 parts.

[0086] Comparative Example 5

[0087] A deodorizing and fragrance-retaining bead, which differs from Example 1 in that the enzyme preparation is composed of a composite enzyme microcapsule and a protease microcapsule in a mass ratio of 1:1.

[0088] Comparative Example 6

[0089] A deodorizing and fragrance-retaining bead, which differs from Example 1 in that the fragrance is composed of 6 parts limonene.

[0090] Comparative Example 7

[0091] A deodorizing and fragrance-retaining bead, which differs from Example 1 in that the enzyme preparation does not contain cellulase.

[0092] Comparative Example 8

[0093] A deodorizing and fragrance-retaining bead, which differs from Example 1 in that the enzyme preparation does not contain phosphodiesterase (PDE).

[0094] The performance of the deodorizing and fragrance-retaining beads in the above embodiments and comparative examples was tested.

[0095] The test included assessing the antibacterial ability of deodorizing and fragrance beads on textiles under different conditions. The test method is as follows:

[0096] Test 1. Place the sterilized garment into 3 liters of sterile water to completely immerse it. Add 30g of fragrance beads and stir for 20 minutes (stirring once every 5 minutes for 30 seconds each time). Remove the garment, dehydrate it, and air dry it naturally. Refer to GB / T20944.3-2008 Evaluation of antimicrobial properties of textiles Part 3: Determination of the amount of bacteria and fungi on clothing by shaking method. Use the garment without fragrance beads as a control.

[0097] Test 2. After drying the clothes as described above, store them in an environment with a humidity of 85-90% and a temperature of 22-25℃ for two weeks. Every two days, wear sterile gloves to thoroughly and gently rub the clothes. Take samples on the 7th and 14th days, and cut three 4cm pieces from the clothes. 2 Each sample was cut into small pieces and placed in 10 mL of sterile physiological saline. The samples were shaken thoroughly, and the bacterial and fungal content of the clothing was measured. The inhibition rate was calculated (refer to the colony counting method).

[0098] Test 3. The volunteer's sweat-soaked clothing was placed in 1L of sterile water and thoroughly soaked to prepare a solution containing sweat. A piece of the treated and dried clothing (10cm*10cm) was soaked in the solution containing sweat, removed, dehydrated, and air-dried. The concentration of surviving bacteria at 4 hours was determined according to GB / T 20944.3-2008 Evaluation of antimicrobial properties of textiles Part 3: Shaking method, and the inhibition rate was calculated.

[0099] When taking samples of clothing, 10 healthy volunteers gave sensory ratings of the smell of the clothing. Volunteers were prohibited from smoking, consuming beverages or food for 2 hours before the rating.

[0100] The scoring criteria are as follows:

[0101] The corresponding test results are as follows:

[0102] Table 1

[0103] Table 2

[0104] Table 3

[0105] A comprehensive comparison of the various embodiments and comparative examples shows that Examples 1-9 are better in both antibacterial effect and sensory evaluation, and have better overall performance.

[0106] The difference between Comparative Example 1 and Example 1 is that no enzyme preparation was added. The results showed a significant decrease in its antibacterial effect and a significantly lower sensory score. This indicates that the use of enzyme preparations can significantly inhibit the growth of bacteria and fungi and reduce the production of unpleasant odors such as spoilage.

[0107] The difference between Comparative Example 2 and Example 1 is that papain was used instead of fig lysozyme. This resulted in a significant decrease in its antibacterial effect and a noticeably lower sensory score. This indicates that the antibacterial effect of papain is significantly less than that of fig lysozyme. When the antibacterial effect decreases, more odor-causing substances are produced by the reproduction and metabolism of bacteria and fungi.

[0108] The difference between Comparative Example 3 and Example 1 is that the amount of fig lysozyme used was significantly less, resulting in a more significant decrease in its antibacterial effect and a significantly lower sensory score. This indicates that a certain amount of fig lysozyme must be used to achieve a sufficient antibacterial effect.

[0109] The difference between Comparative Example 4 and Example 1 is that Bacillus lipase is used in less of the sample, while fig lysozyme is used in greater quantities. In terms of effect, although the antibacterial effect can be maintained, the sensory score is significantly reduced. This is because when fats are not fully decomposed, they can also be utilized by a small number of microorganisms that are not affected by enzymes, thereby producing off-odor substances.

[0110] The difference between Comparative Example 5 and Example 1 is that the mass ratio of the complex enzyme microcapsules and the protease microcapsules was adjusted, with less complex enzyme microcapsules and more protease microcapsules used. In terms of effect, the reduced amount of complex enzyme microcapsules obviously led to a decrease in the antibacterial rate, resulting in a lower sensory score.

[0111] The difference between Comparative Example 6 and Example 1 is that the fragrance is composed of 6 parts limonene. From the perspective of effect, replacing the type of fragrance will lead to a decrease in antibacterial effect.

[0112] The difference between Comparative Example 7 and Example 1 is that no cellulase was added to the enzyme preparation. As a result, the antibacterial effect was reduced. This may be because cellulase can make the surface fibers of clothing looser, which is more conducive to the removal of stains.

[0113] The difference between Comparative Example 8 and Example 1 is that phosphodiesterase (PDE) was not added to the enzyme preparation. In terms of effect, the sensory score decreased significantly, indicating that phosphodiesterase can effectively remove stains containing phosphodiester bonds.

[0114] It is understood that those skilled in the art can make equivalent substitutions or modifications to the technical solution and inventive concept of the present invention, and all such substitutions or modifications should fall within the protection scope of the appended claims.

Claims

1. An enzyme preparation, characterized in that, It includes a composite enzyme microcapsule and a protease microcapsule in a mass ratio of (3-6):1; by mass parts, the core material of the composite enzyme microcapsule includes: 12-15 parts of lipase, 2-4 parts of amylase, 5-8 parts of fig lysozyme, 2-4 parts of cellulase, 1-3 parts of pectinase, and 1-3 parts of phosphodiesterase (PDE).

2. The enzyme preparation according to claim 1, characterized in that, The core material of the protease microcapsule includes at least one of alkaline protease, papain, trypsin, hydrophilic protease, and neutral protease.

3. The enzyme preparation according to claim 1, characterized in that, The lipase includes at least one of yeast lipase, Bacillus lipase, and Aspergillus niger lipase.

4. The enzyme preparation according to claim 1, characterized in that, The substrate of the wall material of the composite enzyme microcapsules and protease microcapsules includes at least one of melamine resin, polyurethane, urea-formaldehyde resin, melamine, polyethylene glycol, chitosan, modified cellulose, and modified plant protein.

5. A method for preparing an enzyme preparation, characterized in that, The preparation of the enzyme preparation according to any one of claims 1-4 comprises the following steps: Prepare 8-10 wt% compound enzyme solution and 2-4 wt% protease solution respectively. Mix the compound enzyme solution and protease solution with microporous starch for adsorption. The mass ratio of microporous starch to compound enzyme solution and protease solution is 1:(1-3). Microporous starch adsorbed with complex enzymes and microporous starch adsorbed with proteases were added to water along with wall material raw materials, stirred at high speed and mixed, and dried to obtain complex enzyme microcapsules and protease microcapsules, respectively. The enzyme preparation is obtained by mixing the complex enzyme microcapsules and the protease microcapsules in a certain proportion.

6. A deodorizing and fragrance-retaining bead, characterized in that, The product includes a carrier and an effective component. By mass, the effective component includes the following components: 5-8 parts of the enzyme preparation as described in any one of claims 1-4, and 18-24 parts of the deodorizing and odor-eliminating microcapsules; the deodorizing and odor-eliminating microcapsules include a core layer and a shell layer; the core layer includes a softening component and a fragrance.

7. The deodorizing and fragrance-retaining beads according to claim 6, characterized in that, The fragrance includes at least one of terpenoid fragrances, aldehyde fragrances, ketone fragrances, lipid fragrances, phenolic fragrances, lactone fragrances, and aldehyde fragrances.

8. The deodorizing and fragrance-retaining beads according to claim 6, characterized in that, The softening component includes at least one of quaternary ammonium salt, dioctadecyl dimethyl ammonium chloride, silicone oil, and siloxane.

9. The deodorizing and fragrance-retaining beads according to claim 6, characterized in that, The carrier includes polyethylene glycol, microporous starch, and silica.

10. The deodorizing and fragrance-retaining beads according to claim 6, characterized in that, The effective components also include antibacterial components; the antibacterial components include one of chemically synthesized antibacterial agents, natural plant antibacterial agents, or silver ion antibacterial agents.

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