Abstract
The Maillard reaction in food has been reported extensively. However, using the Maillard reaction to achieve a low-temperature and environmental-friendly dyeing for wool has rarely been investigated in detail. Inspired by the browning effect of dihydroxyacetone (DHA) in sunless tanning products, we developed DHA as a new colourant to quickly realise the sustainable dyeing for wool fibres via the Maillard reaction. DHA dyeing processes were studied under different DHA concentrations, reaction times, pH, and temperatures. Minitab statistical software was used to design factorial experiments and analyse the main and interaction effects of these four factors. In addition, scanning electron microscope (SEM) and ultraviolet (UV) protection test results demonstrated that DHA dyeing not only caused desirable damage to the cuticle scales of wool fibres but also provided excellent anti-ultraviolet properties to dyed fibres.
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