본문 바로가기
KERD
논문KCI 등재

해양자원을 활용한 직물염색-다시마-

Fabric dyeing with Laminaria japonica as a marine resources

2

조회

0

다운로드

2

인용

0

참고문헌

키워드

주제분류생활과학

초록

This study focuses on the effects of dyeing conditions and mordanting conditions, changes of colorfastness, antibacterial properties and UV protective of silk fabric dyed with Laminaria japonica extracts. A natural colorant was extracted from Laminaria japonica using distilled water as extractants. According to the results, maximum dye uptake (K/S) were obtained at 100% V/V colorant concentration, 80℃, 60 min and pH 2. Silk fabric was dyed with Laminaria japonica extract at 80℃ for 60 min with pre-treatment or post-treatment of various metal salts as mordants. The Laminaria japonica extracts produced yellow hue on silk fabric in pre-mordanting and manifested green yellow hue mordanted with CuSO4 in post-mordanting method. Mordant CuSO4 for silk fabric was found to give good light fastness (rating 4). UV protection property did not increase significantly upon mordanting.

Abstract

This study focuses on the effects of dyeing conditions and mordanting conditions, changes of colorfastness, antibacterial properties and UV protective of silk fabric dyed with Laminaria japonica extracts. A natural colorant was extracted from Laminaria japonica using distilled water as extractants. According to the results, maximum dye uptake (K/S) were obtained at 100% V/V colorant concentration, 80℃, 60 min and pH 2. Silk fabric was dyed with Laminaria japonica extract at 80℃ for 60 min with pre-treatment or post-treatment of various metal salts as mordants. The Laminaria japonica extracts produced yellow hue on silk fabric in pre-mordanting and manifested green yellow hue mordanted with CuSO4 in post-mordanting method. Mordant CuSO4 for silk fabric was found to give good light fastness (rating 4). UV protection property did not increase significantly upon mordanting.

참고문헌 (24)

  1. Ahn, J. M., "Physico-chemical and sensory characteristics of cakes added sea mustard and sea tangle powder", J. Korean Soc. Food Sci. Nutr., 28(5), pp.534~541 (1999)
  2. 배상경, "Rayon직물과 면직물에서의 황금 염색성", 패션 비즈니스, 14(4), pp.174~184 (2010), 한국패션비즈니스학회
  3. 조은혜, "용매추출과 분무건조의 통합방법을 이용한 후코이단의 냄새 저감 공정 개발", KSBB Journal, 26(1), pp.49~56 (2011), 한국생물공학회
  4. 홍진숙, "다시마를 첨가한 설기떡의 품질 특성", 한국식품조리과학회지, 22(1), pp.37~44 (2006), 한국식품조리과학회
  5. Cho, S. H., "Effect of sea tangle on proliferation of splenocytes from normal and diavetic mice", Korean J. Nutr., 31(6), pp.973~980 (1998)
  6. 최근표, "다시마, 청매실, 동충하초 및 키토산이 첨가된 멸치액젓의 저장 중 품질특성", 한국식품영양과학회지, 34(2), pp.291~297 (2005), 한국식품영양과학회
  7. Ha, J. O., "Na-binding capacity of alginate and development of sea tangle added Kimchi", J. Korean Soc. Food Sci. Nutr, 29(1), pp.95~100 (2000)
  8. Hur, J., "Dong-ui-bo-gam" (1999), Bupin Publishing Co
  9. 정은자, "다시마 추출물이 요구르트 품질에 미치는 영향", 한국식품영양학회지, 16(1), pp.66~71 (2003), 한국식품영양학회
  10. 정갑섭, "매생이 추출물의 생리 활성과 항산화 활성에 관한 연구", 한국환경과학회지, 19(4), pp.407~414 (2010), 한국환경과학회
  11. 남택정, "매생이 추출물이 흰쥐의 간장조직과 분변 중의 콜레스테롤 함량에 미치는 영향", 한국수산과학회지, 41(5), pp.330~336 (2008), 한국수산과학회
  12. Jung, Y. H., "Preparation of mook with sea mustard and wea tangle", J. Korean Soc. Food Sci. Nutr., 23(2), pp.47~53 (1994)
  13. 김현진, "다시마 요구르트의 변비해소 효과와 품질특성", 한국식품조리과학회지, 24(1), pp.59~67 (2008), 한국식품조리과학회
  14. 김진아, "건조방법에 따른 해조류(톳)의 생리활성 성분 및 항산화 활성의 변화", 한국식생활문화학회지, 19(2), pp.200~208 (2004), 한국식생활문화학회
  15. 김정희, "다시마 머핀의 제조 및 품질특성", 한국식품조리과학회지, 24(5), pp.565~572 (2008), 한국식품조리과학회
  16. 김미림, "다시마추출액을 이용한 발효음료개발 및 품질특성", 한국식품저장유통학회지, 15(1), pp.21~29 (2008), 한국식품저장유통학회
  17. 김선재, "다시마, 미역 및 멸치분말이 첨가된 된장의 품질 특성", 한국식품영양과학회지, 33(5), pp.875~879 (2004), 한국식품영양과학회
  18. 김상률, "삽주 추출물을 이용한 견직물의 천연염색", 복식문화연구, 22(3), pp.361~370 (2014), 복식문화학회[DOI]
  19. 권은아, "다시마가루를 첨가한 식빵의 품질 특성", 한국식품영양과학회지, 32(3), pp.406~412 (2003), 한국식품영양과학회
  20. Lee, K. S., "Effect of sea tangle and metformin on lipid peroxide and antioxidants levels in diabetic rats", Korean J. Nutrion Soc., 32(3), pp.230~238 (1999)
  21. 박인배, "미역의 효소추출물을 이용한 젤리의 제조", 한국식생활문화학회지, 20(4), pp.421~425 (2005), 한국식생활문화학회
  22. 신윤숙, "Dyeing Properties and Color of Silk Fabrics Dyed with Safflower Yellow Dye", 한국의류학회지, 32(6), pp.928~934 (2008), 한국의류학회
  23. Trotman, E. R., "Dyeing and chemical technology of textile fibers" (1975), Charles Griffin & Co. Ltd
  24. Usui, T., "Isolation of highly fucoidan from eisenia bicycles and anticoagulant and anti-tumor activitiy", Agric. Biol. Chem., 44(9), pp.1965~1970 (1980)

관련 논문AI추천

이 간행물의 다른 논문 (11건)