复合酶降低苎麻机织物刺痒感工艺研究  

Study on Reducing Prickling Sensation of Ramie Woven Fibric with Compound Enzymes

作　　者：罗凤香 刘海燕 周衡书[1,2] 曾照婕 李新纲 LUO Fengxiang;LIU Haiyan;ZHOU Hengshu;ZENG Zhaojie;LI Xingang(College of Textile and Fashion,Hunan Institute of Engineering,Xiangtan 411104,China;New Fiber Fabric and Processing Engineering Technology Research Center of Hunan Province,Hunan Institute of Engineering,Xiangtan 411104,China)

机构地区：[1]湖南工程学院纺织服装学院,湘潭411104 [2]湖南工程学院湖南省新型纤维面料及加工工程技术研究中心,湘潭411104

出　　处：《湖南工程学院学报（自然科学版）》2022年第2期77-82,共6页Journal of Hunan Institute of Engineering(Natural Science Edition)

基　　金：湖南省重点研发计划项目(2019NK2071);湖南省研究生科技创新项目(CX20211269);2021年国家级大学生创新创业训练计划项目(202111342014).

摘　　要：为研究降低苎麻机织物刺痒感的生物酶处理工艺,以中等纱支制备的苎麻机织坯布为原料,分别研究了纤维素酶、果胶酶以及纤维素酶/果胶酶复合酶处理对该苎麻机织物刺痒感、断裂强力和单位面积质量等性能的影响.结果表明,在pH值为5.0、温度为55℃处理50 min条件下,单独使用1.25%~2.0%的纤维素酶或1.25%~1.75%的果胶酶能够使其刺痒感降低30%~40%,强力损失不超过30%;同时使用1.5%纤维素酶和1.75%果胶酶能使苎麻机织物的刺痒感降低32%~57%,强力损失不超过24%.该复合酶技术可大幅降低苎麻的刺痒感,而且对苎麻的损伤较小,该工艺适应范围广.To reduce the prickle sensation of ramie woven fabric,the effects of the biological enzyme treatment technology by using cellulase,pectinase,and cellulase/pectinase compound enzyme on the prickle sensation,breaking strength,and mass per unit area of ramie woven fabric prepared from medium yarn are studied respectively.The results show that under the condition of p H value of 5.0 and the temperature of 55℃treatment for 50 min,using 1.25%-2.0%of cellulase or 1.25%-1.75%of pectinase alone can reduce the prickle sensation of the ramie woven fabric by 30%-40%,and the strength loss is less than 30%.The combination of1.5%cellulase and 1.75%pectinase can reduce the prickle sensation of the fabric by 32%-57%,and the strength loss is less than 24%.Therefore,the compound enzyme technology with wide range of application can reduce the prickle sensation greatly without damaging the fabric excessively.

关 键 词：苎麻 纤维素酶 果胶酶 刺痒感 后整理 

分 类 号：TS123.2[轻工技术与工程—纺织材料与纺织品设计]