摘要
本文采用透射电子显微镜(TEM)技术及化学分析方法研究了绵羊皮中纤维间质,尤其足硫酸皮肤素蛋白多糖(D.S.P.G.)在不同的浸酸(软化)处理过程中的变化。结果表明:绵羊皮中纤维间质尤其是D.S.P.G,主要靠酶软化除去。甲酸浸酸对D.S.P.G,的作用效果较好,而硫酸作用效果较差。本文为制定合理的浸酸软化工艺提供了理论依据。
The changes of the interfibrillary nonfibrous components,especially the dermatan sulphate proteoglycan (D.S.P.G) of native sheepskin were studied during the pickling process by transmission electron microscopy (T.E.M)and the method of chemical analysis.It was apparent that the removing of the interfibrillary nonfibrous components,especially the D.S.P.G from sheepskins depends principally on enzyme bating,in addition,the reaction effect of formic acid on D.S.P.G is satisfactory,otherwise,the reaction effect of sulphuric acid on D.S.P.G is not good.the results put forward a theoretical basis for formulating reasonable pickling process.
出处
《西北轻工业学院学报》
1990年第4期31-36,117,共6页
Journal of Northwest University of Light Industry
关键词
绵羊毛革
浸酸
纤维间质
sheepskin
pickling(abating)
the interfibrillary nonfibrous components
