Abstract

Denatured starch-gelatine complex (GS) and denatured starch (OS) were produced by oxidising acid hydrolysing starch with sodium hypochlorite. The results clearly showed that acid degradation and oxidative degradation significantly reduced both the molecular and particle size of native starch. The Maillard reaction occurred during the preparation of GS. The two kinds of denatured starch and several typical fillers were applied to chrome-tanned crust leather. The contrasting results of filling showed that GS had some obvious characteristics different from those of other fillers. The leather sample filled with denatured starch-gelatine complex GS showed obvious thickening, excellent tensile strength and tear strength, as well as moderate softness. The leather sample filled with OS exhibited moderate tensile strength and tear strength, as well as excellent elongation. GS and OS effectively separated fibre bundles and thus had favourable prospects for improving the sensory characteristics of chrome leather.