| HS Code | 136035 |
| Product Name | High-Temperature Desizing Enzyme |
| Enzyme Type | Alpha-amylase |
| Appearance | Liquid |
| Color | Light brown to amber |
| Odor | Slight fermentation odor |
| Ph Stability | 5.5 to 8.0 (optimal 6.0 to 7.0) |
| Temperature Stability | 70°C to 110°C (optimal 85°C to 105°C) |
| Activity | ≥100,000 U/mL |
| Solubility | Fully soluble in cold and warm water |
| Substrate Specificity | Starch and starch-based sizes |
| Recommended Dosage | 0.5 to 2.0 g/L depending on fabric and process |
| Storage Conditions | Store in a cool, dry place; avoid direct sunlight; keep container sealed |
| Shelf Life | 6 months under recommended storage conditions |
| Packaging | 25 kg/drum |
As an accredited High-Temperature Desizing Enzyme factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | High-Temperature Desizing Enzyme packed in 25 kg sealed drums, with moisture-proof lining and clear hazard labels for safe transport. |
| Container Loading (20′ FCL) | High-Temperature Desizing Enzyme loaded in 20′ FCL on pallets, secured, dry, ventilated, protected from moisture and extreme heat. |
| Shipping | High-Temperature Desizing Enzyme ships as a liquid concentrate in sealed, corrosion-resistant containers, avoiding extreme heat and direct sunlight. Proper ventilation and temperature control prevent degradation. Standard freight with hazardous-materials labeling may apply. Keep upright, protect from freezing, and follow SDS guidelines during loading, transport, and unloading. |
| Storage | Store in a cool, dry, well-ventilated area away from direct sunlight, heat sources, and moisture. Keep the container tightly sealed to prevent contamination and absorption of humidity. Avoid contact with acids, alkalis, or strong oxidizers. Use within the manufacturer’s specified shelf life and follow safety data sheet guidelines. |
| Shelf Life | Shelf life is typically 6–12 months when stored cool, dry, and away from direct sunlight. |
Continuous open-width pad-steam desizing of woven cotton poplin and shirting fabric is run with a thermostable α-amylase formulation produced via Bacillus licheniformis fermentation. The bath is set at 0.6–1.2 g/L, adjusted to pH 6.5–7.5, and thermally stabilized with free calcium ion held at 30–50 mg/L to protect the tertiary structure of the enzyme under prolonged steam exposure. In production, the woven fabric passes through a two-bowl pad mangle at 2–3 bar nip pressure and 70–80% wet pick-up, then enters a saturated steam chamber at 100–102 °C for 60–90 s. Post-steam rinsing is sequenced through two wash compartments at 95 °C, one at 70 °C, and a final cold spray to prevent starch oligomer redeposition at the fabric surface. α-Amylase bath activity is confirmed per AATCC Test Method 103, and residual starch is reported on the TEGEWA violet scale; mill acceptance thresholds for dyed and printed shirting are 7–8 before mercerizing. Input chemical controls are aligned with ZDHC MRSL v3.1 and Oeko-Tex Standard 100 Annex 4 Class II for finished apparel. The primary failure mode observed on continuous lines is a line stoppage under live steam: when the fabric remains stationary beyond 90 s, residual enzyme activity can drop below 50%, producing TEGEWA 5 streaks at the fabric center that do not respond to extended cold rinsing without a second enzyme pass. The terminal output from this operation is desized woven cotton shirting entering mercerizing, reactive dyeing, or pigment printing.
Woven polyester/cotton blended suiting and bottom-weight fabrics are desized on closed high-pressure jiggers where the enzyme is dosed at 0.8–1.5 g/L in a bath controlled to pH 6.0–7.5 and maintained at 110 °C for 15–20 min. The fabric is processed in 4–6 ends, with liquor ratio specified at 1:4–1:6 because the high-temperature jigger operates with a variable roll diameter that changes the effective liquor-to-fabric ratio across the batch. Production-scale variability is most pronounced in the first two ends: if the bath volume is not corrected after the initial end, the liquor ratio can fall below 1:4, causing pump cavitation and uneven circulation through the fabric stack. Under those conditions, residual starch at the selvedges remains at TEGEWA 4–5 while the center reaches TEGEWA 8, and subsequent dyeing of the polyester/cotton blend shows depth differences at the edges. Compliance for this jigger operation is anchored to EU REACH Regulation (EC) No 1907/2006, Annex XVII restrictions, AATCC Test Method 103 for α-amylase activity, and ISO 9001:2015 batch-log control. The enzyme formulation used in this process does not hydrolyze synthetic size fractions such as polyvinyl alcohol or acrylic copolymer; if the woven size blend carries more than 5% PVA, residual film remains after desizing and must be removed in the subsequent alkaline scouring step. The terminal products are dyed and finished polyester/cotton suiting for trousers, skirts, and structured jackets requiring batch-to-batch shade continuity.
Rope-range desizing of denim fabric after weaving removes starch-based warp size before any subsequent finishing treatment. On a production line configured with 12–16 wash boxes, the enzyme is metered into the first two desizing boxes at 0.5–1.0 g/L and held at 95–100 °C for 10–12 min of rope dwell. The high-temperature activity permits the desizing liquor to penetrate the tightly packed warp yarns without excessive mechanical tension on the rope; this is critical because denim woven from ring-spun cotton is sensitive to elongation in open-width processing. Residual starch control is verified by iodine staining against the TEGEWA violet scale, with an acceptance range of 7–9 before the denim proceeds to singeing, brushing, and compressive shrinkage. The process is operated within ZDHC MRSL v3.1 input chemical criteria and Oeko-Tex Standard 100 Annex 4 Class II finished-fabric limits. AATCC Test Method 103 is used to confirm α-amylase activity in the first box, especially after prolonged idling during style changes. The operational boundary is defined by size composition: high-temperature desizing enzyme cleaves only α-1,4-glycosidic linkages in starch. When the warp size contains a polyvinyl alcohol fraction exceeding 5%, the PVA remains as a transparent film that inhibits indigo-dyed yarn fixing and produces a harsh, uneven hand on the final garment-finished denim. The terminal output is woven denim fabric intended for jeans, jackets, skirts, and work-oriented garment programs.
Woven cotton terry toweling carries starch size into the ground warp and the pile warp, and the dense pile structure slows heat transfer into the fabric core. In this application, the desizing bath is run at 1.2–2.0 g/L, pH 6.5–7.5, with free calcium ion held at 40–50 mg/L, and the fabric is padded to 90–110% wet pick-up because the terry loop absorbs liquor more aggressively than flat woven cotton. Steaming is conducted in an open-width steamer at 100–102 °C for 90–120 s; dwell times below 90 s leave residual starch at the base of the pile, which persists after washing and lowers absorbency. The post-steaming wash train must maintain a first compartment temperature not lower than 85 °C, because below that threshold gelatinized starch fragments redeposit at the pile root and produce a stiff, boardy hand after drying. Residual starch is assessed on the TEGEWA violet scale with an acceptance of 8–9 across both pile and ground warp. Water absorbency is tested per AATCC Test Method 79; a value of ≤3 s is specified for hospitality-grade toweling. The compliance matrix for this scenario is summarized in the table below. The terminal products are bath towels, hand towels, bathrobes, and spa textiles sold under Oeko-Tex Standard 100 Annex 4 Class I requirements for direct skin contact.
| Standard / Method | Control Point | Mill Acceptance Range | Sampling Frequency |
|---|---|---|---|
| AATCC Test Method 103 | α-Amylase activity in desizing bath | ≥ 80% of factory reference activity | Once per shift |
| TEGEWA violet scale | Residual starch on desized terry | 8–9 | One grab sample per 500 m |
| AATCC Test Method 79 | Water absorbency of terry pile after desizing | ≤3 s | One panel per batch |
| Oeko-Tex Standard 100 Annex 4 Class I | Finished towel restricted substance carryover | Class I limit values | Six-month supply chain audit |
| ZDHC MRSL v3.1 | Desizing enzyme formulation screening | No intentional additions | Annual chemical inventory verification |
Single-batch high-temperature jet desizing of woven cotton bedsheet fabric before reactive dyeing is carried out at a liquor ratio of 1:8–1:10 with the enzyme dosed at 0.2–0.5 g/L. The jet control program ramps the bath to 110 °C at 2 °C/min and holds the rope in circulation for 10–15 min, after which the spent bath is drained and the fabric is rinsed at 80 °C. This process is used when the weaving mill has sized the bedsheet warp with starch only and when the dyehouse intends to execute reactive dyeing in the same jet machine without transferring the fabric to a separate preparatory range. The critical operational limit is the maximum bath temperature: enzyme activity becomes economically insufficient above 115 °C, and thermal inactivation occurs before complete starch hydrolysis if the control loop overshoots during heating. On jet machines with low flow-rate circulation, rope entanglement at the fabric transport zone can produce TEGEWA 5–6 islands on fold lines, requiring a corrective hold of 5 min at 100 °C after rope rearrangement. The formulation is screened against EU REACH Regulation (EC) No 1907/2006, and desizing activity is verified per AATCC Test Method 103. Finished fabric is supplied under Oeko-Tex Standard 100 Annex 4 Class II criteria for direct-contact bedding. The terminal products are dyed or printed woven cotton sheets, duvet covers, and pillowcase shells.
Heavy cotton and cotton/polyester canvas for workwear and technical textiles is sized with a starch/PVA blend to survive high-tension weaving on rapier or projectile looms. In this application, the enzyme is applied at 1.5–2.5 g/L via a two-bowl pad mangle at 80–85% wet pick-up, followed by saturated steaming at 100 °C for 120 s. Because the starch component is embedded in a polyvinyl alcohol film, the enzyme alone cannot complete full size removal; alkaline scouring at 95–98 °C with 40–50 g/L sodium hydroxide is mandatory after the enzyme step to dissolve the synthetic size fraction. The split operation is monitored by measuring residual starch on the TEGEWA violet scale after enzyme steaming only; a value of 7 or higher confirms that the starch has been sufficiently hydrolyzed to release the PVA film for removal in the scour bath. This process is operated under EN ISO 9001:2015 batch documentation, EU REACH Regulation (EC) No 1907/2006 Annex XVII screening, and ZDHC MRSL v3.1 input chemical controls. Published data for this specific canvas configuration at enzyme doses above 2.5 g/L are limited; mill trials replace extrapolated values above that level because heavy canvas liquor penetration is constrained by fabric density rather than enzyme activity. The terminal products are dyed, coated, or finished industrial cotton canvas for workwear shells, tarpaulins, shoe canvas, and technical bags.
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High-Temperature Desizing Enzyme, product designation HTD-110, is a thermostable endo-α-amylase derived from a Bacillus licheniformis strain. The preparation is supplied as a brown to amber liquid with declared activity ≥ 120,000 KNU/g, density 1.10–1.20 g/cm³ at 25°C, and as-delivered pH 5.5–7.5. The enzyme hydrolyses internal α-1,4-glycosidic bonds in native and modified starch sizes, reducing starch viscosity and facilitating removal from cotton, viscose, and polyester/cotton blends. The granulated version, HTD-110G, is available for low-dust dosing in bulk powder systems. The product is intended for pad-steam, jigger, and hot pre-wash desizing where the processing temperature remains between 90°C and 110°C.
In pad-steam application, the preparation is diluted with demineralized water at a ratio of 1:5 to 1:10 before inline dosing. A trough concentration of 0.3–1.0 g/L is maintained at 95–102°C for 5–15 min, with fabric pickup set to 70–90% on a padder. The pH is buffered to 6.0–6.8 because catalytic velocity declines below pH 5.0 and thermal deactivation accelerates above 7.8. Calcium ion concentration is held at 50–100 mg/L Ca²⁺ when feed water hardness is below 30 mg/L as CaCO₃. Stock solutions diluted 1:10 should be used within 8 h to avoid microbial growth and activity loss.
At liquor temperatures above 112°C in saturated steam, residual activity after 20 min falls below 30% of initial when pH exceeds 7.5. In the optimum window of 100–102°C and pH 6.0–6.8, the half-life of the enzyme is 18–25 min, which allows dwell times of 5–15 min in roller-bed or hump steamers without unacceptable activity loss. On production-scale continuous ranges with trough capacity 250–800 L and fabric speeds 60–80 m/min, a pre-dilution of 1 part enzyme to 5–10 parts water reduces viscosity streaking on fabric selvedges. Direct steam injection into the pad trough is avoided because local temperatures above 115°C denature the enzyme before substrate contact. If water hardness is below 20 ppm Ca²⁺, the half-life at 105°C decreases by 35–50%; addition of calcium chloride is therefore required before pH adjustment.
Residual starch after pad-steam at 100°C for 12 min is typically below TEGEWA grade 7 when initial starch loading is 8–12 wt% on cotton. The liquor viscosity drops from 800–1200 mPa·s to <50 mPa·s within 8 min under these conditions, as measured with a Brookfield viscometer at 60 rpm and 25°C. These values are line-specific; published data for this specific configuration is limited, and a jar test with fabric swatches should be performed before first production.
Mesophilic α-amylase preparations operate at 60–70°C, requiring cooling of the fabric after hot pre-washes and a separate heating cycle for subsequent scouring. HTD-110 operates in the 90–110°C range, which matches continuous boil-off and bleaching temperatures and eliminates the cooling loop. Alkaline oxidative desizing with hydrogen peroxide at 90–95°C removes starch and can initiate cellulose chain scission; the enzyme hydrolyses only α-1,4-glycosidic linkages and leaves cellulosic β-1,4 bonds intact. The operational boundary is that residual hydrogen peroxide must be below 10 mg/L before enzyme addition, because oxidizing residuals degrade the active-site tryptophan and methionine residues. Acid desizing routes attack starch but can tender cotton at low pH; the enzyme avoids acid hydrolysis damage.
| Parameter | High-Temperature Desizing Enzyme HTD-110 | Mesophilic α-amylase | Alkaline oxidative desizing |
|---|---|---|---|
| Temperature range | 90–110°C | 60–70°C | 90–95°C |
| pH operating window | 5.5–7.5 | 6.0–7.0 | 9.0–11.0 |
| Starch attack | Endo α-1,4 hydrolysis | Endo α-1,4 hydrolysis | Oxidative chain scission |
| Cellulose DP impact | Not targeted | Not targeted | Possible reduction |
| Residual starch after 12 min pad-steam | TEGEWA grade 7–8 | TEGEWA grade 4–5 | TEGEWA grade 6–7 |
| Process integration | Hot pre-wash without cooling loop | Requires cooling loop | Combined bleaching possible |
If carry-over from a previous bleaching stage leaves hydrogen peroxide above 10 mg/L in the pad liquor, the enzyme must be protected by catalase pre-treatment or reductive scavenging. Residual sodium hydrosulfite, persulfate, or hypochlorite above 5 mg/L also reduces activity by more than 50% within 10 min at 95°C. Strong chelating agents such as EDTA, DTPA, or tetrasodium pyrophosphate should not be used in the enzyme bath because they strip the calcium ion required for thermostability. Anionic surfactants with high sulfate content can reduce activity; nonionic wetting agents at 0.5–1.0 g/L are preferred. Spent liquor pH should be checked before discard, but pH adjustment for discharge is outside the enzyme control envelope.
For jigger desizing, batch time is 30–60 min at 95–100°C, with enzyme concentration 0.5–1.5 g/L and a liquor ratio of 1:8–1:10. The jigger should be closed to maintain temperature. Reaction rate falls sharply below 85°C, and the process becomes ineffective below 70°C. At the end of the jigger cycle, residual starch is removed by overflow rinsing at 85–95°C; cold rinsing causes hydrolysed starch fragments to re-gel and redeposit on the fabric.
Incoming lots are sampled and tested before release to the size kitchen. Retention samples are held for 12 months at 0–25°C. A lot is accepted only when activity, pH, and microbial load meet the specification below.
| Property | Specification | Method |
|---|---|---|
| Appearance | Brown to amber liquid | Visual |
| Activity | ≥ 120,000 KNU/g | Internal QC AMY-101, DNS reducing sugar at pH 6.0 and 100°C |
| Density at 25°C | 1.10–1.20 g/cm³ | ISO 2811-1:2016 |
| Viscosity at 25°C | ≤ 200 mPa·s | ISO 2555:2018 |
| pH as delivered | 5.5–7.5 | ISO 10523:2012 |
| Lead | ≤ 5 mg/kg | ISO 11885:2007 |
| Arsenic | ≤ 3 mg/kg | ISO 11885:2007 |
| Total viable count | ≤ 5,000 CFU/g | ISO 4833-1:2013 |
On a continuous pre-treatment range processing 100 kg/h of cotton with 10 wt% starch size, the required enzyme feed is 0.5–1.0 kg/h of HTD-110 when the trough concentration is 0.5 g/L and the liquor carry-over is 70%. The dosing pump should be a positive-displacement pump with stroke length calibrated to ±0.05 L/h. Dosing directly from the drum into the trough is not recommended because viscosity gradients cause local over- and under-dosing. A jacketed stock tank with slow agitation at 25–30°C prevents activity loss; high-shear mixing should be avoided because foam generation and cavitation denature the enzyme at the air-liquid interface.
Production-scale failure modes observed on twin-trough ranges include selvedge starch streaks when the padder nip pressure is uneven or when trough liquor drops below 60% of working volume. In those cases, a 0.05–0.10 g/L increase in enzyme concentration is less effective than correcting padder level or adding an intra-trough recirculation loop. Batch-to-batch variance in starch formulation, especially high-amylose starch or water-resistant starch, may shift required dwell time by 2–5 min; mill trials with the exact size recipe are advised.
For granulated HTD-110G, the product is formulated with 5–10 wt% calcium sulfate and starch binders to limit dust. It is dosed through a screw feeder into a vortex mixer. The granulate dissolves within 10 min at 50°C water under stirring at 200–300 rpm. Solutions prepared at 1:10 dilution are stable for 8 h at 25°C, but should not be stored overnight.
For regulatory documentation, the liquid preparation is assessed under the CLP Regulation (EC) No 1272/2008 and REACH Regulation (EC) No 1907/2006. The enzyme protein is not listed in Annex XVII as a restricted substance, but the preparation may contain preservatives that require occupational exposure controls. The product is not intended for food contact applications unless validated against FDA 21 CFR 178.357 or equivalent. A safety data sheet is required at the point of use.
For combined hot desizing and scouring on a roller-bed steamer, the liquor typically contains 0.5 g/L HTD-110, 1.0 g/L nonionic wetting agent, 50–100 mg/L Ca²⁺, and a phosphate buffer to hold pH at 6.5. Fabric speed is set so the dwell time in the steamer is 12 min at 100°C. After steaming, a hot wash at 85–95°C in the first two compartments removes hydrolysed starch; cold washing immediately after enzyme exposure is less effective because the starch fragments re-gel and deposit on the fabric.
