라카아제 촉매 활성에 의한 홍차 염색물의 매염효과The Development of Enzymatic Mordanting Using Laccase for Phenolic Natural Dye
- Other Titles
- The Development of Enzymatic Mordanting Using Laccase for Phenolic Natural Dye
- Authors
- 이혜빈; 송지은; 심의진; 김혜림
- Issue Date
- Jun-2018
- Publisher
- 한국의류산업학회
- Keywords
- 효소매염법; 라카아제; 페놀; 천연염색; 홍차; enzyme mordanting; laccase; phenol; natural dye; black tea
- Citation
- 한국의류산업학회지, v.20, no.3, pp 323 - 330
- Pages
- 8
- Journal Title
- 한국의류산업학회지
- Volume
- 20
- Number
- 3
- Start Page
- 323
- End Page
- 330
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/4473
- DOI
- 10.5805/SFTI.2018.20.3.323
- ISSN
- 1229-2060
2298-5743
- Abstract
- This study aim is to provide new coloration method by laccase-catalyzation on natural phenolic dyeing process.
In this study, silk was dyed with black tea, which is one of polyphenolic dye, extracted in distilled water. The dyed samples were catalyzed by laccase as the eco-friendly mordanting process. To optimize the conditions of laccase-catalyzed coloration, conditions were varied by different mordanting methods (one-bath, two-bath), temperature and treatment time.
The dye affinity in terms of the value of K/S, L*, a*, b*, and H, V, C was measured by Computer Color Matching System (CCM, CM-2600d, Spectra Magic NX, Korea). The effect of laccase-catalyzed coloration on washing fastness was evaluated and compared with the synthetic mordant (Al, Cu, and Fe). As the result of color analysis of dyed silk, the optimum conditions of laccase-catalyzed coloration were determined to post-mordanting by one-bath at 50oC for 3 hours. Under the optimum laccase-catalyzed conditions, the dyed silk was shown the color of yellowish-red. After laccase-catalyzed coloration on the dyed silk, the improvement of washing fastness was obtained compared with mordanted silk by synthetic mordant (Al, Cu, and Fe). Therefore, the present study was demonstrated that the effective enzymatic mordanting method by laccase for phenolic natural dyeing with vivid color and good fastness.
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