표제지
목차
국문요약 15
Ⅰ. 서론 18
Ⅱ. 실험 27
1. 시료 및 시약 27
2. 실험방법 29
2.1. BC의 생산 29
2.2. 염액 추출 31
2.3. 염색 및 매염 31
2.4. BC의 단백질 전처리 34
2.5. 염착량 및 표면색 측정 36
2.6. FT-IR 분석 36
2.7. 물성 평가 37
2.8. 염색견뢰도 측정 38
Ⅲ. 결과 및 고찰 39
1. BC의 염색 39
1.1. 염액 농도에 따른 K/S값 39
1.2. 염색 온도에 따른 K/S값 42
1.3. 염색 시간에 따른 K/S값 45
1.4. 염액의 pH에 따른 K/S값 47
2. 매염 53
2.1. BC의 매염 53
2.2. 마찰견뢰도 57
3. 단백질 전처리의 영향 61
3.1. 단백질 전처리에 따른 K/S값 61
3.2. FT-IR 분석 67
4. 물성평가 81
4.1. 인장강도 81
4.2. 유연성 83
5. 염색견뢰도 86
5.1. 마찰견뢰도 86
5.2. 드라이클리닝견뢰도 86
Ⅳ. 결론 88
Ⅴ. 참고문헌 90
ABSTRACT 110
Table 1. L*, a*, b*, H, V, C, K/S values and surface color of Green tea dyed BC by various dyeing pH. (dyeing conditions: liquor ratio 1:5(w/v),... 51
Table 2. L*, a*, b* and H, V, C, K/S values of Gardenia jasminoides dyed BC by different mordants and mordanting methods. (dyeing conditions: liquor ratio 1:5(w/v), 10%(w/v), 30℃, 30 min, pH 3)... 54
Table 3. L*, a*, b* and H, V, C, K/S values of Green tea dyed BC by different mordants and mordanting methods. (dyeing conditions: liquor ratio 1:5(w/v), 10%(w/v), 60℃, 90 min, pH 5) (mordanting... 55
Table 4. L*, a*, b* and H, V, C, K/S values of Pomegranate peel dyed BC by different mordants and mordanting methods. (dyeing conditions: liquor ratio 1:5(w/v), 10%(w/v), 60℃, 30 min, pH 3)... 56
Table 5. Rubbing fastness of Gardenia jasminoides dyed BC by different mordants and mordanting methods. (dyeing conditions: liquor ratio... 58
Table 6. Rubbing fastness of Green tea dyed BC by different mordants and mordanting methods. (dyeing conditions: liquor ratio 1:5(w/v), 10%(w/v),... 59
Table 7. Rubbing fastness of Pomegranate peel dyed BC by different mordants and mordanting methods. (dyeing conditions: liquor ratio... 60
Table 8. Amino acid compositions(g/100g) of Soy protein isolate, Mushroom powder, and Casein sodium salt 64
Table 9. Characteristic peaks of Original BC, SPI-BC. (production conditions of SPI-BC: SPI 20%(o.w.f.); entrapment conditions,... 69
Table 10. Characteristic peaks of Original BC, Original BC_GD, SPI-BC, SPI-BC_GD. (production conditions of SPI-BC: SPI 20%(o.w.f.);... 72
Table 11. Characteristic peaks of Original BC, Original BC_GT, SPI-BC, SPI-BC_GT. (production conditions of SPI-BC: SPI 20%(o.w.f.);... 76
Table 12. Characteristic peaks of Original BC, Original BC_PP, SPI-BC, SPI-BC_PP. (production conditions of SPI-BC: SPI 20%(o.w.f.);... 80
Table 13. Rubbing fastness and Drycleaning fastness of Original BC_GD, Original BC_GT, Original BC_PP SPI-BC_GD, SPI-BC_GT, SPI-BC_PP. (production conditions of SPI-BC: SPI 20%(o.w.f.);... 87
Figure 1. Chemical structure of Crocin 24
Figure 2. Chemical structure of (a)Catechin, (b)Epicatechin, (c)Epigallocatechin, (d)Epicatechin gallate, (e)Epigallocatechin gallate 25
Figure 3. Chemical structure of Ellagic acid 26
Figure 4. Production of BC 30
Figure 5. Dyeing process of BC 32
Figure 6. (a)Pre-mordanting, (b)Meta-mordanting and (c)Post-mordanting process of BC 33
Figure 7. Protein pretreatment process of BC 35
Figure 8. Effect of dye concentration on K/S values of BC dyed with (a) Gardenia jasminoides, (b)Green tea, (c)Pomegranate peel. (dyeing conditions: (a)liquor ratio 1:5(w/v), 60℃, 30 min, pH 3;... 41
Figure 9. Effect of dyeing temperature on K/S values of BC dyed with (a) Gardenia jasminoides, (b)Green tea, (c)Pomegranate peel. (dyeing conditions: (a)liquor ratio 1:5(w/v), 10%(w/v), 30 min,... 44
Figure 10. Effect of dyeing time on K/S values of BC dyed with (a) Gardenia jasminoides, (b)Green tea, (c)Pomegranate peel. (dyeing conditions: (a)liquor ratio 1:5(w/v), 10%(w/v), 30℃, pH 3;... 46
Figure 11. Effect of dyeing pH on K/S values of BC dyed with (a) Gardenia jasminoides, (b)Green tea, (c)Pomegranate peel. (dyeing conditions: (a)liquor ratio 1:5(w/v), 10%(w/v), 30℃, 30 min; (b)liquor... 49
Figure 12. Effect of dyeing pH on K/S values of BCs dyed with Green tea. (dyeing conditions: liquor ratio 1:5(w/v), 10%(w/v), 60℃, 90 min) 50
Figure 13. a*, b* values of Green tea dyed BC by various dyeing pH. (dyeing condition: liquor ratio 1:5(w/v), 10%(w/v), 60℃, 90 min) 52
Figure 14. K/S values of protein pretreated BC dyed with Gardenia jasminoides, Green tea, Pomegranate peel. (production conditions of SPI-... 63
Figure 15. Mechanism of entrapment and chemical interaction between BC and Protein. 65
Figure 16. Dyeing Mechanism of SPI-BC with (a)green tea and (b) pomegranate peel. 66
Figure 17. FT-IR spectra of Original BC, SPI-BC. (production conditions of SPI-BC: SPI 20%(o.w.f.); entrapment conditions, ultrasonication(30℃,... 68
Figure 18. FT-IR spectra of Original BC, Original BC_GD, SPI-BC, SPI- BC_GD (production conditions of SPI-BC: SPI 20%(o.w.f.); entrapment... 71
Figure 19. FT-IR spectra of Original BC, Original BC_GT, SPI-BC, SPI- BC_GT. (production conditions of SPI-BC: SPI 20%(o.w.f.); entrapment... 75
Figure 20. FT-IR spectra of Original BC, Original BC-Pomegranate peel, SPI BC, SPI BC-Pomegranate peel. (production conditions of SPI-BC: SPI... 79
Figure 21. Tensile strength of Cowhide leather, Original BC, Original BC_GD, Original BC_GT, Original BC_PP, SPI-BC, SPI-BC_GD, SPI-... 82
Figure 22. Fabric softness of Cowhide leather, Original BC, Original BC_GD, Original BC_GT, Original BC_PP, SPI-BC, SPI-BC_GD, SPI-BC_GT, SPI-... 85