In this study, the merino wool woven fabric has been treated with commercially available enzymes, i.e. transglutaminase, lipase, laccase and protease, at various concentrations (0.5–2.0% over the weight of fabric) to impart desirable shrink resistance without deterioration of the fabric properties. Protease enzyme treated wool fabric shows least area shrinkage (3.0%) followed by laccase enzyme (4.3%), lipase enzyme (4.9%) and transglutaminase enzyme (7.9%) treated fabrics, as compared to 13.3% of the untreated (blank) fabric. The specific reaction mechanism of various enzymes that cause a structural change and dimensional stability are also discussed. The tensile strength, extension-at-break, yellowness and whiteness indices of the enzyme treated fabrics are found comparable with the blank fabric, while frictional and handle properties are significantly improved. The enzyme process to impart shrink resistance to wool fabric is found sustainable, easy to scale up and due to comparable mechanical, frictional, handle, whiteness and yellowness properties, there is a potential of an industrial adaption.

中文翻译：

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酶处理对羊毛织物性能和尺寸稳定性的影响

在这项研究中，美利奴羊毛机织织物已经用市售的酶（即转谷氨酰胺酶，脂肪酶，漆酶和蛋白酶）以各种浓度（占织物重量的0.5–2.0％）进行了处理，以赋予所需的抗收缩性而不会降低织物质量特性。蛋白酶处理的羊毛织物的面积收缩率最低（3.0％），其次是漆酶（4.3％），脂肪酶（4.9％）和转谷氨酰胺酶（7.9％）处理的织物，而未处理（空白）的织物为13.3％ 。还讨论了引起结构变化和尺寸稳定性的各种酶的特异性反应机理。经酶处理的织物的拉伸强度，断裂伸长率，黄度和白度指数与空白织物相当，同时摩擦和操纵性能得到显着改善。发现赋予羊毛织物抗收缩性的酶方法是可持续的，易于规模化，并且由于具有相当的机械，摩擦，手感，白度和黄度特性，因此具有工业适应的潜力。