Abstract
Overnight incubation of flax straw in a weakly acidic (pH 2) solution decreases the amount of enzyme needed for virtually complete retting by two to three orders of magnitude, as judged by a modified Fried test. This effect is probably based on removal of Ca2+ crosslinking pectin chains in the middle lamella. Washing the enzyme-retted fibers in ethanol and then in acetone or in 0.1 M KOH reduces their stickiness and matting, thus apparently eliminating dry-back. The methods show potential usefulness for the development of a commercial enzyme retting process.
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