Effect of Enzymatic Bating on Wet Blue Leather Properties

Abstract

The use of enzymes in leather processes has increased in recent years. Enzymes have gained more recognition because of their properties, such as specific activity, simple application, mild enzymatic reaction conditions, and non-polluting effluent generations. However, not all enzymatic operations are well investigated, and there is still a lack of knowledge on ferment usage in post-tanning processes. The aim of this study was to investigate the enzyme implementation in wet blue bating and its effect on semi-finished product. The various enzyme preparations were used for bating at different concentrations and process times. The amount of removed collagen proteins, the shrinkage temperature after bating and rechroming were assessed; on top of that, the amount of chrome compounds in semi-finished product and in the effluent was determined. The results showed that enzymatic bating had an effect on wet blue leather. The greatest difference was obtained using Zime SB enzyme preparation. The results obtained during the study are promising, even so, further research on mechanical properties, dying, and fatliquoring effects needs to be investigated to see enzymatic effect on the finished product.