[article]
| Titre : |
Collagen D-spacing and the effect of fat liquor addition |
| Type de document : |
texte imprimé |
| Auteurs : |
Katie H. Sizeland, Auteur ; Hannah C. Wells, Auteur ; G. E. Norris, Auteur ; Richard L. Edmonds, Auteur ; Nigel Kirby, Auteur ; A. Hawley, Auteur ; S. T. Mudie, Auteur ; Richard G. Haverkamp, Auteur |
| Année de publication : |
2015 |
| Article en page(s) : |
p. 66-71 |
| Note générale : |
Bibliogr. |
| Langues : |
Américain (ame) |
| Catégories : |
Collagène
Lanoline
Produits de nourriture du cuir
|
| Index. décimale : |
675 Technologie du cuir et de la fourrure |
| Résumé : |
The physical properties of leather are partly a result of the structure of the leather’s network of type I collagen fibrils. To achieve high strength and a soft, supple feel, penetrating oils (usually polyols) are added to leather during manufacture, and this process is known as fat liquoring. The modification of the collagen structure by fat liquoring (with a lanolin-based fat liquor) is investigated using synchrotron-based small angle X-ray scattering. The axial periodicity, or D-spacing, of the collagen changes as a result of fat liquoring. With no fat liquor, the D-spacing is 60.2 nm; spacing increases by 6% to 63.6 nm at 10% fat liquor. Pure lanolin results in a similar increase in D-spacing. We discuss mechanisms for fibril elongation brought about by fat liquoring. The observations of structural changes taking place within collagen fibrils as a result of fat liquoring provides new insight into the nature of fat liquoring and informs future processing developments. |
| En ligne : |
https://drive.google.com/file/d/1OE6eYCsce54i3IpZmfe6cnLKLoymJuH-/view?usp=drive [...] |
| Format de la ressource électronique : |
Pdf |
| Permalink : |
https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=23451 |
in JOURNAL OF THE AMERICAN LEATHER CHEMISTS ASSOCIATION (JALCA) > Vol. CX, N° 3 (03/2015) . - p. 66-71
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