Curtición de piel de cabra empleando afrecho de trigo en la etapa de purgado: Análisis enzimático, microscópico y físico-mecánico
In the leather technology the use of enzymes with proteolytic activity in the process of bating allows an appropriate structural relaxation to make a leather pliable. This paper has tested the wheat bran as enzymatic agent in the process of purging. The results establish that should not be separated...
| Autores: | , , , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2015 |
| País: | Argentina |
| Institución: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | español |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/57040 |
| Acceso en línea: | http://hdl.handle.net/11336/57040 |
| Access Level: | acceso abierto |
| Palabra clave: | Cuero Proteasas Curtido Cabra https://purl.org/becyt/ford/2.9 https://purl.org/becyt/ford/2 |
| Sumario: | In the leather technology the use of enzymes with proteolytic activity in the process of bating allows an appropriate structural relaxation to make a leather pliable. This paper has tested the wheat bran as enzymatic agent in the process of purging. The results establish that should not be separated from the solid material bran because it retains most of the enzymatic activity and therefore the total bran suspension must be in contact with the skin to be treated. This enzyme preparation was able to degrade proteins and casein dust skin substrate but not to elastin. Through microscopy techniques it was evidenced opening (relaxation) and the division of the fibrous bundles in the central part of "corium" in the skin samples subjected to treatment with bran. The organoleptic characteristics of the leathers were better than those who had no enzyme treatment (white), while the physical-mechanical tests showed no significant differences. The use of wheat bran may have relevance for artisanal tanneries to replace imported commercial enzyme preparations and use as a by-product of wheat flour industry. |
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