ISSN:
1572-8900
Keywords:
Aromatics
;
waxes
;
pectins
;
retting
;
fiber
Source:
Springer Online Journal Archives 1860-2000
Topics:
Chemistry and Pharmacology
,
Energy, Environment Protection, Nuclear Power Engineering
,
Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
Notes:
Abstract Flax (Linum ustitatissimum L.) is the source of natural fibers that provides biobased products for a variety of existing markets, but considerable processing and cleaning is required. Flax fibers, and bast fibers generally, are produced in the outer regions of the stem between bark and inner core tissues and require retting, which is the microbial separation of fiber from nonfiber tissues, as the first and most limiting stage of processing. Enzyme retting offers a method to overcome disadvantages of the current method, i.e., dew-retting, for high- and consistent-quality fibers with tailored properties for specific applications. Using chemical analyses, microscopy, and microspectroscopy, sites of carbohydrates, aromatics, and waxes plus cutins were identified in flax stems and their relationship to effective enzyme retting determined. Aromatics occur mostly in the inner, core tissues, with the fibers containing only small amounts located sporadically in cell corners of fiber bundles. Therefore, effective retting using enzymes to separate the aromatic-containing tissues from the fibers, but not to degrade aromatic compounds per se, is required. Waxes and cutin in the epidermal regions are effective barriers to enzyme penetration, and mechanical disruption facilitates enzyme penetration into the stems. Pectinases, with chelators to remove Ca++ and destabilize pectin molecules, remove matrix compounds holding fibers within the stem and have been used in effective formulations to ret flax stems.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1023/A:1014886631052
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