Gel Breaking Enzymes

What is Biobreaker Gel Breaking Enzyme?

In the oil and gas industry, polymers such as Guar Gum and Xanthan Gum are widely used to control fluid viscosity during processes like hydraulic fracturing, drilling, and well completion. These polymers help carry proppants, reduce fluid loss, and enhance suspension characteristics. However, after the operation, it becomes essential to break down these gelled fluids to allow for smooth flowback, clean-up, and production recovery. Traditionally, chemical gel breakers like oxidizing agents (e.g., persulfates, peroxides) and strong acids were used to reduce viscosity. While effective in some conditions, they often introduce risks such as:

Challenges in Gel-Based Fluids

• Formation damage from residue
• Corrosion of equipment
• Uncontrolled reactions
• Environmental hazards

To overcome these challenges, the industry is increasingly turning to enzyme-based gel breakers—biological molecules that specifically hydrolyze the polysaccharide backbones of Guar and Xanthan gum. These enzymes offer clean, efficient, and environmentally safe alternatives to harsh chemicals. They work under mild conditions and are tailored to break specific molecular bonds, offering precise control over viscosity reduction.

What Are Gel Breaking Enzymes?

Gel breaking enzymes are specialized proteins that catalyze the degradation of high-molecular-weight polysaccharides such as:

• Guar Gum – a galactomannan with β-1,4 mannose backbone
• Xanthan Gum – a microbial polysaccharide with a β-D-glucose backbone and trisaccharide side chains

These enzymes convert gelled fluids into low-viscosity, water-like solutions, ensuring better fluid recovery and minimal residue. They are biodegradable, non-toxic, and effective at moderate temperatures and pH conditions.

Mechanism: How Do Gel Breaking Enzymes Work?

• Mannanase cleaves the β-1,4-glycosidic linkages in guar gum.
• Xanthanase targets β-1,4 and β-1,3 bonds in xanthan gum.
• Amylase breaks down starch if present as a viscosity modifier.
• Cellulase acts on cellulose or HEC (hydroxyethyl cellulose) additives.

This action reduces molecular weight and disrupts the gel matrix, leading to rapid viscosity reduction.

Visual: Enzyme Mechanism Illustration

View illustration: Enzyme Mechanism Model (SVG)

Types of Gel Breaking Enzymes

Advantages of Using Enzyme Gel Breakers

• Biodegradable and eco-friendly
• No corrosion risk to equipment
• Residue-free viscosity reduction
• Targeted and selective hydrolysis
• Works under moderate conditions (35°C–70°C)
• Improved well productivity
• Safe for operators and formation integrity

Viscosity Reduction with Enzymes

Enzyme gel breakers are capable of reducing fluid viscosity from >1000 cP to <10 cP within 30 to 90 minutes, depending on:

• Enzyme type
• Temperature
• pH of the fluid
• Dosage

This allows faster flowback and significantly reduces cleanup costs.

Comparison: Enzymes vs. Harsh Chemical Breakers

How to Use Gel Breaking Enzymes

Dosage:
500 to 2000 ppm (0.05% – 0.2%) depending on gum content and fluid type

Operating Conditions:

• Temperature: 35°C to 70°C
• pH: Neutral to slightly alkaline (6.5 – 8.5)
• Contact Time: 30 to 90 minutes
• Mode: Batch or continuous dosing

Can be added post-frac or during recovery to efficiently degrade gels in tanks or downhole.

Tailor-Made Enzyme Solutions