INFLUENCE OF ULTRASOUND FIELD ON LACCASE DEGUMMING PROCESS

摘要

The enzymatic degumming of flax becomes an important alternative to conventional procedures. This paper investigates the benefits of ultrasounds in the diffusion of the enzymes, as well as their effects on the substrate. The combined enzyme-ultrasound process improves the degumming by accelerated heterogeneous enzyme flax fiber reaction and the cavitation phenomenon upon sonication of the substrate.