复合酶与制革常用酶软化蓝湿革的研究

Research on bating wet blue with compound enzyme and several kinds of enzyme often used in leather making

以自行研制的复合酶和制革常用的AS1 3 98酶、胰酶、 1 66酶、 5 3 7酶为软化剂 ,研究了酶软化对蓝湿革纤维结构、铬含量、收缩温度 ,以及最后得到的成革的外观、手感、面积和物理性能的影响 ,并进行比较。研究结果表明 :这几种酶软化蓝湿革对最终的铬含量和收缩温度没有不利影响 ,复合酶和 5 3 7酶软化后的蓝湿革的纤维编织 ,较未经软化的蓝湿革要松散 ,其余 3种酶软化对蓝湿革的纤维结构没有明显的影响。这几种酶中 ,复合酶的软化效果最好 ,用其软化蓝湿革 ,可以得到粒面细致均匀 ,手感明显比空白样柔软的成革 ,成革的伸长率也显著提高 ;其次是 5 3 7酶 ,而经AS1 3 98酶、胰酶、 1 66酶软化的蓝湿革制得的成革的粒面较粗 ,手感与未经软化的试样比较无明显差别 ,伸长率下降。无论用何种酶软化蓝湿革 。

Effects of bating wet blue with enzymes on the fibrous structure,chrome content,shrinkage temperature (Ts) of wet blue and appearance, hand,dimension and physical properties of finished leather were studied The results show that bating wet blue with enzymes mentioned above have no disadvantageous effect on final chrome content and Ts The fibrous structure of wet blue bated with compound and 537 enzyme is looser,and bating wet blue with other enzymes have no obvious effect on the fibrous structure of wet blue Finished leathers made from the wet blue bated with compound and 537 enzyme have more uniform grain and better hand Finished leathers made from wet blue bated with AS1 398 enzyme,pancreatin and 166 enzyme have more coarse grain and its feel have no obvious difference with that of control The tensile strength and tearing strength of finished leathers decreased when wet blue is bated with any kind of enzyme,but the elongation increased obviously when wet blue is bated with compound enzyme and 537 enzyme