Abstract

The use of enzymes for soaking has influences on rehydration levels of hide and the amount of collagenous and non-collagen proteins removed. The removal depends on the EP (enzyme product) used and on the amount. The increase of the amount of EP in a soaking solution affects faster rehydration, higher content of removed non-collagen proteins but, unfortunately, has an effect on the collagen of hide not only during the soaking but during subsequent liming as well, this can be the reason for defects in the finished leather. The duration of enzymatic soaking has an influence on chroming and chromed leather properties also: too short an enzymatic soak leads to weakened grain and to decreased relative elongation of the leather.

A properly chosen EP preparation and its amount can result in higher rehydration and removal of non-collagen materials from the derma during soaking when compared with the treatment without enzyme. On the other hand, such a use of EP has not caused any observable influence on the exploitation properties of the finished leather.