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Deproteination of chrome waste by washing and enzymatic hydrolysis

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dc.title Deproteination of chrome waste by washing and enzymatic hydrolysis en
dc.contributor.author Kupec, Jan
dc.contributor.author Dvořáčková, Marie
dc.contributor.author Rudlová, S.
dc.contributor.author Růžička, Jan
dc.contributor.author Kolomazník, Karel
dc.relation.ispartof Journal of the American Leather Chemists Association
dc.identifier.issn 0002-9726 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2002
utb.relation.volume 97
utb.relation.issue 9
dc.citation.spage 349
dc.citation.epage 354
dc.type article
dc.language.iso en
dc.publisher American Leather Chemists Association (ALCA) en
dc.subject deproteinace cs
dc.subject chrom cs
dc.subject hydrolýza cs
dc.subject enzymy cs
dc.subject praní cs
dc.subject deproteination en
dc.subject chromeč en
dc.subject hydrolysis en
dc.subject enzymes en
dc.subject washing en
dc.description.abstract Waste from the manufacture of chrome-tanned leathers (so-called shavings) can be processed (apart from alkaline or acid breakdown) by enzymatic hydrolysis employing alkaline proteases. Under mild reaction conditions, a soluble collagen hydrolyzate is formesd and a solid fraction (so-called chrome cake) with high chromium content is formed after filtration. Further use of the chrome cake, e.g., tanning bath recycling, necessitates a maximum possible reduction in the protein fraction. This work performed deproteination of the chrome cake by decantation washing with water and enzymatic hydrolysis. Decantation washing of the chrome cake obtained after twostage enzymatic hydrolysis of chrome-tanned shavings was performed six times with drinking water at laboratory temperature. A reduction in protein content occurs, as was proved by chemical analysis of chrome cakes prior to and after washing. Further deproteination of the chrome cake so washed (hence disposed of soluble part) was executed by means of additional enzymatic hydrolysis with ESPERASE and TRYPSIN. It was proved that further deproteination of chrome cake proceeded from this treatment even under very low concentrations of enzymes. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1000109
utb.identifier.rivid RIV/70883521:28110/02:63500564
utb.identifier.obdid 11052439
utb.identifier.scopus 2-s2.0-0036740368
utb.identifier.wok 000178151200004
utb.source j-riv
utb.contributor.internalauthor Kupec, Jan
utb.contributor.internalauthor Dvořáčková, Marie
utb.contributor.internalauthor Rudlová, S.
utb.contributor.internalauthor Růžička, Jan
utb.contributor.internalauthor Kolomazník, Karel
utb.fulltext.affiliation J. Kupec*, M. Dvorácková, S. Rudlová, J. Ru icka And K. Kolomazník Institute of Enviromental Technology and Chemistry, Faculty of Technology in Zlín, Tomas Bata University in Zlín NÁM. TGM 275, 76272 Zlín, Czech Republic
utb.fulltext.dates -
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utb.fulltext.sponsorship This work was financed by Research Aims of MŠMT CR NO.MSM 265200014 and MSM 281100002
utb.fulltext.projects MSM 265200014
utb.fulltext.projects MSM 281100002
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