Effect of surfactants on enzyme and skin in bating process

Abstract

Sodium dodecylsulfate(anionic surfactant), dodecyl trimethylammonium chloride (cationic surfactant), Peregal O(nonionic surfactant) of various dosages were added in pancreatin and AS1.398 enzy me liquor respectively to study the effect of these three types of surfactants on enzy me activity. Results indicated that the nonionic surfactant played a role of activating in comparison with ionic surfactants. In the second stage of the experiment, to verify the results are consistent with the application in leather making, these three surfactants were added in bating. After bated, the protein content in the bated liquor was measured and the histology sections of the bated skins were observed to study the hydrolysis degree of elastic fibrils by an optical microscope. The bated skins were then tanned with chromium. Also the shrinkage temperature of the wet blues, the tensile strength and elongation of the chrometanned leather were tested. Results indicated that with the three types of surfactants, the hydrolysis degree of elastic fibrils of the bated skins were as follows:nonionic surfactants>cationic surfactants> anionic surfactants. For physical properties of leathers, the nonionic surfactants in bating gave better results with respect to shrinkage temperature, tensile strength and elongation at break.