摘要
研究3种热稳定剂以及α-淀粉酶质量浓度、汽蒸温度、汽蒸时间和酶液pH值对中温α-淀粉酶在棉织物上热稳定性的影响,探讨中温α-淀粉酶在棉织物上的热失活的动力学。结果表明,棉织物的结构本身对中温α-淀粉酶就具有很好的热稳定效果,醋酸钙、乳酸钠和低分子质量壳聚糖(LWCS)都能进一步提高α-淀粉酶在棉织物上的热稳定性,其中以LWCS的效果最好;棉织物α-淀粉酶退浆优化工艺为:α-淀粉酶0.1g/L,LWCS0.5mmol/L,酶液pH值6,100℃汽蒸10min。按此工艺对棉织物进行处理后,退浆率达到97.2%。
Various factors exerting influence on thermostability of mesophilic α-amylase on cotton fabric were studied, such as three stabilizers, α-amylase concentration, steaming time and temperature, as well as pH value of enzyme solution. Thermal inactivation kinetics of mesophilic α-amylase on cotton fabrics was discussed. The results showed that inherent structure of cotton fabric had effect on thermostability of α-amylase. Chemicals of calcium acetate, sodium lactate and low molecular weight chitosan （LWCS） could increase the thermostability of the enzyme on cotton fabrics,and LWCS had the best results. The optimal process conditions were defined as follows： steaming at 100℃ for 10 minutes with α-amylase concentration 0.1 g/L,pH =6, LWCS concentration 0.5 mmol/L. Size on cotton fabric could be removed about 97.2% under above conditions.
出处
《印染》
北大核心
2009年第15期1-5,共5页
China Dyeing and Finishing
关键词
退浆
淀粉酶
动力学
稳定剂
棉织物
desizing
amylase
dynamics
stabilizer
cotton fabric
