Analysis of the Functional Components of Acid Protease and Investigation of Bating Mechanism of Wet-blue

Content: In this study, different acid proteases, which were produced from Aspergillus and Bacillus, were applied for wet-blue bating and their properties and bating effects were observed. The results showed that the acid protease produced Aspergillus had better bating effect and higher chromium tolerance than that of produced by Bacillus. Furthermore, how the acid protease influenced wet-blue microstructure was analyzed by SEM and Micro-CT. The enzymatic properties of acid protease was studied firstly.Zeta potential analysis showed that the isoelectric point (pI) of the protease was consistent with its pH value, which was at 3.0. By particle size analysis, it found that its particle size was 700 nm. In order to obtain the functional components, the molecular weight of the acidic protease was analyzed by Polyacrylamide gel Electrophoresis (SDS-PAGE). Different molecular weight components were obtained by separating the acidic protease with Tangential Flow Filtration (TFF) Technology. The characteristics of these components were determined such as enzyme types and their proportion. Afterwards, these different molecular weight components were used for wet-blue bating. The bating effluent was collected, and then, contents of Hydroxyproline (Hyp), Hyaluronic acid (HA), Desmosine (Des) and Chondroitin sulfate (CS) were analysed, which could be directly corresponding with the degradation of different proteins in wet-blue. Therefore, by characterizing and comparing the bating effect influenced with these different molecular weight components, the functional components of protease could be identified and further be separated and purified. Based on these results, this research is helpful to the development and study of the action of acid protease in the wet-blue bating process. Take-Away: Micro-CT as a new way to characterize the microstructure of leather; Identification and Separation of Effective Components of Acid Protease； Degradation Analysis of Main Components of Wet-B