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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 6, Issue:5, May, 2017

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(5): 1268-1274
DOI: https://doi.org/10.20546/ijcmas.2017.605.137


Biological Treatment of Banana Pseudostem Fibre: Effect on Softening and Mechanical Properties
Mageshwaran Vellaichamy* and Parnavi Vijay Gaonkar
ICAR- Central Institute for Research on Cotton Technology, Mumbai-400019, India
*Corresponding author
Abstract:

Banana pseduostem fibre or banana fibre is one of the emerging natural fibres having potential industrial application. The softening of these fibres could improve its mechanical properties and thus widen its textile applications. The present study was aimed at softening of banana fibres using enzyme extract of Aspergillus niger. The polygalactouronase and lignin peroxidise activity in enzyme extract was found to be 25 and 0.153 U/ ml respectively. The banana fibres were subjected for biological softening by enzyme treatment (2 and 4 h), culture treatment (48 and 72 h) and anaerobic treatment (72 and 168h).The evaluation of treated fibre for mechanical properties showed that tenacity (g/tex) was higher, 28.4 in anaerobic consortium treated (168 h) while, the average peak elongation (%) was found higher, 2.9 in aerobic crude enzyme treated (2 h) fibre. The crude enzyme and anaerobic treatments were found to improve the surface smoothness of banana fibre than the culture treatment under phase contrast microscopic observations.


Keywords: Aspergillus niger, Banana fibre, Crude enzyme, Mechanical property, Softening

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How to cite this article:

Mageshwaran Vellaichamy and Parnavi Vijay Gaonkar. 2017. Biological treatment of Banana pseudostem fibre: Effect on softening and mechanical propertiesInt.J.Curr.Microbiol.App.Sci. 6(5): 1268-1274. doi: https://doi.org/10.20546/ijcmas.2017.605.137
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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