Enzymatic Properties and Gel Breaking Performance of Low-temperature β-Mannanase

doi:10.19894/j.issn.1000-0518.220139

Chinese Journal of Applied Chemistry ›› 2023, Vol. 40 ›› Issue (1): 134-145.DOI: 10.19894/j.issn.1000-0518.220139

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Enzymatic Properties and Gel Breaking Performance of Low-temperature β-Mannanase

Yu-Hua XIONG, Lei ZHOU, Shi-Zhong YANG, Bo-Zhong MU()

East China University of Science and Technology Institute of Applied Chemistry，Biological Oil Recovery Engineering Research Center of the Ministry of Education，Shanghai 200237，China

Received:2022-04-17 Accepted:2022-10-08 Published:2023-01-01 Online:2023-01-28
Contact: Bo-Zhong MU
About author:bzmu@ecust.edu.cn

Abstract

Abstract:

The gel breaking of flowback fluid and low temperature oil fracturing fluid is a difficult problem currently faced in the development of shale and tight oil and gas reservoirs. Due to the high temperature required for the use of chemical gel breaker， it is difficult to meet the requirements of completely gel breaking under low temperature conditions. To this end， a high-throughput screening methodis used to screen out high-efficiency low-temperature β-mannanase-producing bacteriafrom the mixed samples of oilfield fracturing flowback fluid and konjac land. The enzymatic properties and gel-breaking performance of this low-temperature β-mannanase are studied. The results show that， among the 40 screened strains， strain O5 is identified as Pseudomonasstutzeri. The optimum temperature for β-mannanase ME-O5 （ME-O5） is 50 ℃， and its enzyme activity could still maintain more than 60% at 5~20 ℃. The low temperature activity is outstanding， and the thermal stability is good in the middle temperature region. The optimum pH for ME-O5 is 7.0， with a certain pH adaptability and a wide pH tolerance range. At both 5 and 20 ℃， ME-O5 reduces the viscosity of guar gum to less than 5 mPa·s， the viscosity reduction rate is more than 99%， and the effect of viscosity reduction is remarkable. At 10， 20 and 50 ℃， after the fracturing fluid is treated by gel breaking for 3 h with ME-O5， the apparent viscosity of the gel breaking fluid is less than 5 mPa·s， the surface tension is less than 28 mN/m， the interfacial tension is less than 2 mN/m， and the amount of residue is less than 600 mg/L. The results meet or exceed the requirements of Oil and Gas Industry Standard SY/T 6376-2008. It shows a good application prospect inlow temperature gel breaking of oil field fracturing.

Key words: β-Mannanase, Low temperature activity, Enzymatic properties, Gel breaking performance, Low-temperature enzyme gel breaker

CLC Number:

O629.8

Yu-Hua XIONG, Lei ZHOU, Shi-Zhong YANG, Bo-Zhong MU. Enzymatic Properties and Gel Breaking Performance of Low-temperature β-Mannanase[J]. Chinese Journal of Applied Chemistry, 2023, 40(1): 134-145.

Figures/Tables 10

References 41

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Strain	Enzyme activity/（U·mL^-1）	Strain	Enzyme activity/（U·mL^-1）	Strain	Enzyme activity/（U·mL^-1）
A1	101.1	H25	136.1	O36	99.9
A2	143.2	J24	77.8	Q1	111.7
A5	90.8	J33	100.2	Q3	118.6
A6	100.3	K20	108.3	Q4	126.7
A8	79.1	K33	117.4	Q10	123.1
A9	89.3	L10	157.1	Q12	92.2
H1	96.7	L11	89.6	Q14	119.0
H6	82.3	O3	92.1	S4	116.1
H9	90.2	O5	208.9	S11	90.3
H11	99.8	O11	88.8	X1	113.3
H12	115.1	O12	80.2	X36	125.2
H13	122.7	O27	68.8	X44	136.9
H22	59.7	O32	136.2	X64	122.8
H24	98.0

Strain	Enzyme activity/（U·mL^-1）	Strain	Enzyme activity/（U·mL^-1）	Strain	Enzyme activity/（U·mL^-1）
A1	101.1	H25	136.1	O36	99.9
A2	143.2	J24	77.8	Q1	111.7
A5	90.8	J33	100.2	Q3	118.6
A6	100.3	K20	108.3	Q4	126.7
A8	79.1	K33	117.4	Q10	123.1
A9	89.3	L10	157.1	Q12	92.2
H1	96.7	L11	89.6	Q14	119.0
H6	82.3	O3	92.1	S4	116.1
H9	90.2	O5	208.9	S11	90.3
H11	99.8	O11	88.8	X1	113.3
H12	115.1	O12	80.2	X36	125.2
H13	122.7	O27	68.8	X44	136.9
H22	59.7	O32	136.2	X64	122.8
H24	98.0

Additives	Viscosity of gel breaking solution after 3 h/（mPa·s）
KCl	2.64
Na₂CO₃	4.80
NaHCO₃	2.07
Glutaraldehyde	3.85
Borax	3.09
Guar gum blank	1.92

Additives	Viscosity of gel breaking solution after 3 h/（mPa·s）
KCl	2.64
Na₂CO₃	4.80
NaHCO₃	2.07
Glutaraldehyde	3.85
Borax	3.09
Guar gum blank	1.92

Temperature/℃	Surface tension/（mN·m^-1）	Interfacial tension/（mN·m^-1）	Residue content/（mg·L^-1）
10	22.86	0.94	438.00
20	22.41	0.77	379.00
50	21.15	0.73	414.00

Enzymatic Properties and Gel Breaking Performance of Low-temperature β-Mannanase

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