Hi All and thanks in advance.
For long shelf life cleaning solutions, what concentration of protease and what stabilising agent should be added to hypochlorite solution content to preserve the activity of enzyme
Are there such solutions? I would expect hypochlorite (bleach) to destroy enzyme activity due to the strong oxidizing effect of the bleach.
You will need a protease that can resist both the alkaline (pH 12-13 for the commercial, ~ 10% solution) and the strongly oxydising environment. It probably should be an endoprotease (cleaving in the middle) rather than an amino- or carboxypeptidase (cleaving at either end). You could try to search BRENDA, but it is a tall order.
You will find an exponential decay of the activity of the target protein as function of enzyme concentration and the contact time. Zero remaining activity is reached at infinite incubation time. You have to decide on how much remaining activity can be tolerated in your application.
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