果胶酶细化处理对葛麻结构和性能的影响  

Influence of bio-enzymatic refining on structure and properties of pueraria fiber

作　　者：李慧皓[1,2] 齐鲁[1,2] 

机构地区：[1]天津工业大学生物与纺织材料研究所,天津300387 [2]天津工业大学天津市改性与功能纤维重点实验室,天津300387

出　　处：《天津工业大学学报》2013年第2期31-34,共4页Journal of Tiangong University

摘　　要：研究果胶酶细化对葛麻结构和性能的影响,分析了葛麻细化对纤维的拉伸断裂强度、残胶率和细度的影响,并用SEM、FT-IR、XRD对处理后的葛麻纤维表面形态结构、聚集态结构进行了表征.结果表明:经细化处理后,葛麻断裂强度达到3.250 7 cN/dtex,残胶率由原来的60.2%降至21.28%,细度达到4.9 tex;经过细化处理后葛麻纤维表面光滑,胶质成分减少,结晶度提高;由此说明果胶酶细化对葛麻纤维的细化效果较好,改善了纤维的基本性能.The effects of bio-enzymatic refining on the structure and performance of pueraria fibers are explored. The effects of refinement processes on pneraria fiber＇s amount of residual gum, tensile breaking strength and fineness are analyzed and discussed. The morphology and structure of degummed pueraria fiber are examined by SEM, FT-IR and XRD analysis. The results show that after refining, the breaking strength of the fiber can be up to 3.250 7 eN/ dtex, the amount of residual gum reduces from 60.2% to 21.28%, and fineness is 4.9 tex. The fiber has smooth surface with less glial and high degree of crystallinity. This indicates that bio-enzymatic refining method is good for extraction of pueraria fiber. It improves the basical property of the fiber significantly.

关 键 词：葛麻纤维 果胶酶 细化 拉伸断裂强度 残胶率 形态结构 

分 类 号：TS123[轻工技术与工程—纺织材料与纺织品设计]