FERMENTATIVE DEFATTING OF CHICKEN SKINS
Authors:
1.
KNITU
2.
KNITU
3.
KNITU
4.
KNITU
5.
Kazan National Research Technological University
6.
Kazan National Research Technological University
7.
KNITU
Type:
Article
Pages:
from 134
to 138
Status:
Published
Received:
24.12.2025
Accepted:
25.12.2025
Published:
25.12.2025
Language:
Russian
Keywords:
CHICKEN SKIN, ENZYMES, TENSILE STRENGTH, ELONGATION, STRUCTURE, DEFATTING
Abstract (English):
There are various methods of degreasing skins. Emulsion degreasing, usually using surfactants, is widely used. The specific structure of chicken skins, namely the presence of encapsulated fat from connective tissue, limits the access of surfactants to the fat layer, making the emulsion degreasing method ineffective. As a result, the remaining natural fat hinders the diffusion of subsequent working solutions into the structure of the natural material. The work analyzes the enzymatic soaking of chicken skins using enzyme preparations of various types. An increase in the permeability of the dermis was established, characterized by a decrease in the boiling point after the soaking process, as a result of weakening the interaction between the structural elements of collagen when using the enzyme preparation Protosubtilin G3x. Another fundamental feature of chicken skin processing is that the liming operation is most effective after the pickling process: the acid during pickling promotes the splitting of fiber bundles into thinner elements by breaking the hydrogen bonds between adjacent collagen chains, which facilitates the movement of fibers relative to each other. Effective removal of natural fat leads to high-quality tanning and, as a result, to leather with a tensile strength of 7 MPa and a relative elongation of 58%. Leather made from chicken skins using Protosubtilin G3x in the soaking process meets the strength requirements of GOST 15091-80 for haberdashery leather, but the relative elongation exceeds the standard value. This is most likely due to the specific folded structure of collagen.
There are various methods of degreasing skins. Emulsion degreasing, usually using surfactants, is widely used. The specific structure of chicken skins, namely the presence of encapsulated fat from connective tissue, limits the access of surfactants to the fat layer, making the emulsion degreasing method ineffective. As a result, the remaining natural fat hinders the diffusion of subsequent working solutions into the structure of the natural material. The work analyzes the enzymatic soaking of chicken skins using enzyme preparations of various types. An increase in the permeability of the dermis was established, characterized by a decrease in the boiling point after the soaking process, as a result of weakening the interaction between the structural elements of collagen when using the enzyme preparation Protosubtilin G3x. Another fundamental feature of chicken skin processing is that the liming operation is most effective after the pickling process: the acid during pickling promotes the splitting of fiber bundles into thinner elements by breaking the hydrogen bonds between adjacent collagen chains, which facilitates the movement of fibers relative to each other. Effective removal of natural fat leads to high-quality tanning and, as a result, to leather with a tensile strength of 7 MPa and a relative elongation of 58%. Leather made from chicken skins using Protosubtilin G3x in the soaking process meets the strength requirements of GOST 15091-80 for haberdashery leather, but the relative elongation exceeds the standard value. This is most likely due to the specific folded structure of collagen.
Keywords:
CHICKEN SKIN, ENZYMES, TENSILE STRENGTH, ELONGATION, STRUCTURE, DEFATTING
CHICKEN SKIN, ENZYMES, TENSILE STRENGTH, ELONGATION, STRUCTURE, DEFATTING
