Abstract
AbstractIn this study, casein, a protein found in milk, was used as a surface‐coating material for improving wool fabric properties mediated by a microbial protein cross‐linking enzyme: transglutaminase (TGase). For the wool fabric used in this study, 4% casein (owf) treatment for 1 h combined with 20 U/g fabric of microbial TGase reduced the area shrinkage of the KMnO4‐pretreated wool fabric from 11.32±0.26 to 4.57±0.15%. The tensile strength increased from 275±5.0 to 315±2.1 N. The casein cross‐linked by TGase on wool exhibited better stability than that with the inactivated enzyme in warm water, Na2CO3 and SDS solutions. Scanning electron micrographs demonstrated that the casein and TGase treatment smoothened the wool fiber surface by coating or filling the raised scales of the wool.
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