• Journal of the Korean Society of Clothing and Textiles
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• v.29 no.7 s.144
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• pp.987-996
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• 2005

For cationization, if chitosan, which has the affinity for a human body and reacts easily without inducing any pollution, is used, cationization of Tencel blended fabrics can be expected and further expansion of its use as a new susceptible material can be expected. Therefore, in this study, in order to compare a Tencel/cotton and a Tencel/Cotton/PET as Tencel blended fabrics with a Tencel single fabric, the fabric samples were used and processed with chitosan after NaOH pretreatment and enzyme treatment thereof, and then its adherent efficiency was enhanced by using a crosslinking agent, and then it was got to be finished with a softener. The fibril of Tencel fabric was controlled by enzyme treatment so that the surface of the Tencel blended fabrics got to be smooth. Chitosan adhered to the surface of the Tencel blended fabrics in the form of particles through its processing with chitosan. Chitosan treatment caused little change in the crystal structure thereof and the thermal stability of the Tencel/Cotton/PET fabric was slightly improved. The total hand value(THV) calculated on the basis of the change due to chitosan treatment was increased in all samples.

• Journal of the Korean Society of Clothing and Textiles
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• v.30 no.11 s.158
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• pp.1572-1582
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• 2006

In this study, in order to compare a Tencel/cotton and a Tencel/Cotton/PET as Tencel blended fabrics with a Tencel fabric, the fabric samples were treated with chitosan after NaOH pretreatment and enzyme treatment thereof, And then its adherent efficiency was enhanced by using a crosslinking agent. After that, it was treated with a softener. In chitosan treatment, the functions of moisture regain, tensile strength, air permeability and crease resistance were more improved in the Tencel blended fabrics than in the Tencel fabric. Thus, it may be thought that the physical properties of the Tencel blended fabrics were more effectively modified than those of the Tencel fabric. And the friction charged voltage was very much reduced in all samples, so that chitosan treatment was effective for prevention of electrostatic charge. Further, chitosan finishing treatment improved remarkably the antibacterial activity in all samples regardless of the type of strains.

• Journal of the Korean Society of Clothing and Textiles
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• v.31 no.12
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• pp.1672-1681
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• 2007

Cationization is effective to complement the defects of Tencel blended fabrics by introducing new functions. For this purpose, we used chitosan, which is congenial to the human body, free of pollution, and easily reacted. Then, we compared it to the Tencel single fabrics. To perform such effective cationization, the fabrics were treated with chitosan after NaOH pretreatment and enzyme treatment thereof. After that, the fabrics were treated with a crosslinking agent and a softner. The dyeing property of the cationized Tencel blended fabrics and reactive dye, which is a type of anionic dye, show a high concentration in neutral salt and excellent repulsive power between the fabrics and the decreased dyes. The dyeing property of the chitosan treated fabrics represented better performances than that of untreated fabric in the lower concentration of neutral salt. Meanwhile, when it was dyed with certain acid dyes, the dyeing property of the chitosan treated fabrics showed better results due to the reaction of an amine group, which was introduced by chitosan treatment. Thus, the verification of the cationization of the Tencel blended fabrics was performed. The washing fastness of the Tencel blended fabrics showed a little bit better than that of the Tencel single fabric, and it represented a better performance in the dye with a reactive dye than that of an acid dye.

• Korean Journal of Food Science and Technology
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• v.9 no.2
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• pp.123-130
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• 1977

A laboratory study was made to develop a simple and economic model method for the systematic determination of functional properties of 'Soy Protein Isolates (SPI)' prepared from defatted soybean meal. These are required to evaluate and to predict how SPI may behave in specific systems and such proteins can be used to simulate or replace conventional proteins. Data concerning the effects of pH, salt concentration, temperature, and protein concentration on the functional properties which include solubility, heat denaturation, gel forming capacity, emulsifying capacity, and foaming capacity are presented. The results are as follows: 1) The yield of SPI from defatted soybean meal increased to 83.9 % as the soybean meal was extracted with 0.02 N NaOH. 2) The suitable viscocity of a dope solution for spinning fiber was found to be 60 Poises by using syringe needle (0.3 mm) with 15 % SPI in 0.6 % NaOH. 3) Heat caused thickening and gelation in concentration of 8 % with a temperature threshold of $70^{\circ}C$. At $8{\sim}12\;%$ protein concentration, gel was formed within $10{\sim}30\;min$ at $70{\sim}100\;^{\circ}C$. It was, however, disrupted rapidly at $125\;^{\circ}C$ of overheat treatment. The gel was firm, resilient and self-supporting at protein concentration of 14 % and less susceptible to disruption of overheating. 4) The emulsifying capacity (EC) of SPI was correlated positively to the solubility of protein at ${\mu}=0$. At pH of the isoelectric point of SPI (pH 4.6), EC increased as concentration of sodium chloride increased. Using model system$(mixing\;speed:\;12,000\;r.p.m.,\;oil\;addition\;rate:\;0.9\;ml/sec,\;and\;temperature\;:\;20{\pm}1\;^{\circ}C)$, the maximum EC of SPI was found to be 47.2 ml of oil/100 mg protein, at the condition of pH 8.7 and ${\mu}=0.6$. The milk casein had greater EC than SPI at lower ionic strength while the EC of SPI was the same as milk casein at higher ionic strength. 5) The shaking test was used in determining the foam-ability of proteins. Progressively increasing SPI concentration up to 5 % indicated that the maximum protein concentration for foaming capacity was 2 %. Sucrose reduced foam expansion slightly but enhanced foam stability. The results of comparing milk casein and egg albumin were that foaming properties of SPI were the same as egg albumin, and better than milk casein, particularly in foam stability.