蓝湿皮酶软化的特性研究

Research on wet blue bating

以自行研制的一种复合酶为软化剂 ,研究了 p H值、反应温度、反应时间、酶用量以及铬含量对猪蓝湿皮软化效果的影响 ,其软化效果以软化液中羟脯氨酸的浓度增量来表征。研究结果表明 :通过蓝湿皮软化来改善成品革的质量是可行的 ,而且有明显的效果 ;以软化液中羟脯氨酸的浓度来表征软化效果是一个有效的方法 ;当用该复合酶软化猪蓝湿皮时 ,最适 p H值范围为 6 .0 - 6 .5 ;反应温度在 4 0 - 6 5℃之间时 ,软化效果随温度的升高而增大 ;在 5 5℃条件下 ,该酶有很好的热稳定性 ,能长时间保持活力不衰减 ;最适酶用量为 30 0 U/ g试样 ;蓝湿皮的铬含量对软化效果有影响 ,用该方法处理的蓝湿皮 ,其铬离子质量含量一般应≤ 2 .5 %。

A compound enzyme prepared by our laboratory and the characteristics of the enzyme,including its optimal pH value, reaction temperature and time, dosage and the wet blue's chrome content, were studied when the enzyme was used to bate pigskin wet blue. The results showed that improving the quality of finished leathers by bating wet blue was feasible, and the effect was obvious. It was an effective method that bating effect was estimated by determining the concentration of hydro-proline in the bate-liquor. When this compound enzyme was used in bating wet blue, the optimal pH is 6.0-6.5. The bating effect was increased while the temperature rose from 40℃ to 65℃. The enzyme has good thermal stability, when it was used under 55℃, it could keep its activities for a long time. The optimal dosage of the enzyme was 300U/g. The chrome content of wet blue had some influence on bating. In our study, the chrome content of wet blue treated with this compound enzyme should be no more than 2.5%.