Open AccessCasein and transglutaminase‐mediated modification of wool surface
Author(s) -
Cui Li,
Fan Xuerong,
Wang Ping,
Wang Qiang,
Fu Guangtong
Publication year - 2011
Publication title -
engineering in life sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.547
H-Index - 57
eISSN - 1618-2863
pISSN - 1618-0240
DOI - 10.1002/elsc.201000110
Subject(s) - wool , casein , tissue transglutaminase , coating , chemistry , surface modification , shrinkage , enzyme , materials science , ultimate tensile strength , composite material , chemical engineering , food science , biochemistry , engineering
In this study, casein, a protein found in milk, was used as a surface‐coating material for improving wool fabric properties mediated by a microbial protein cross‐linking enzyme: transglutaminase (TGase). For the wool fabric used in this study, 4% casein (owf) treatment for 1 h combined with 20 U/g fabric of microbial TGase reduced the area shrinkage of the KMnO 4 ‐pretreated wool fabric from 11.32±0.26 to 4.57±0.15%. The tensile strength increased from 275±5.0 to 315±2.1 N. The casein cross‐linked by TGase on wool exhibited better stability than that with the inactivated enzyme in warm water, Na 2 CO 3 and SDS solutions. Scanning electron micrographs demonstrated that the casein and TGase treatment smoothened the wool fiber surface by coating or filling the raised scales of the wool.