Bating: gaining area while retaining cutting values

摘要

It is almost 100 years since Otto Rohm introduced the first industrial application of an enzymatic product. This was the bating process of animal hides within leather production, the enzymes being derived from pancreatic glands. This can be seen as the start of modern biotechnology. New enzymes have since been developed from bacteria and fungi. Thanks to modern biotechnology and genetic engineering these enzymes can be manufactured in consistent quality and quantity, from industrial applications to food, the synthesis of new chemical substances, and pharmaceuticals. The bating process has also evolved, including acid bating of pickled skins using a fungal protease, and the treatment of wet blue using acid proteases.