Hydrolyser

Hydrolyser, also spelled hydrolyzer, is a general term for a device, reactor, or enzyme that catalyzes hydrolysis—the chemical reaction in which a substrate is cleaved by reaction with water. The term covers both engineered equipment used in chemical processing and biological catalysts known as hydrolases.

Industrial hydrolyzers use acids, bases, or enzymes to break down esters (for example fats and oils), amides, or polysaccharides such as starch and cellulose. They range from chemical reactors that operate under controlled acidity and elevated temperatures to enzyme-based systems that offer specificity and milder conditions.

Biological hydrolyzers include enzymes such as proteases, lipases, amylases, and nucleases, collectively called hydrolases. These enzymes are used in food processing, laundry and dish detergents, paper and pulp, and biofuel production. In food manufacturing, starch hydrolysis by amylases yields glucose syrups; proteolysis produces peptides and amino acids; lipolysis yields free fatty acids and glycerol. Industrial and environmental applications include wastewater treatment, where hydrolysis of complex polymers to smaller molecules facilitates downstream digestion, and the biodegradation of fats, proteins, and carbohydrates in activated sludge.

Key considerations for hydrolyzers are reaction conditions (pH, temperature, water activity), substrate specificity, and catalyst stability. Enzyme-based hydrolysis can be highly selective but sensitive to inhibitors and product feedback; chemical hydrolysis is faster but less selective and may require corrosive catalysts and harsher conditions.