abstract |
A compound enzyme preparation for ramie cooking and degumming and a preparation method thereof, comprising α-amylase, alkaline pectinase, β-glucanase, neutral protease, xylanase, mannanase, The mixture of papain, keratinase, sorbitol, 2-hydroxypropionic acid, sodium oxalate and bentonite can greatly increase the degumming rate of ramie cooking and shorten the time. |