Zhang Jian, Zhu Laiyan & Zhang Ji誩n, Zhejiang Grace (Group) Co., Ltd.

Abstract: Related tests and studies show that the difficult points in the processing of milk protein yarn exist in bleaching and sizing processes. By analyzing different bleaching and whitening methods, the article concludes that the milk protein yarn treated by reduction bleaching method has better whiteness than those treated with other bleaching methods such as oxygen bleaching, chlorine bleaching, double bleaching, secondary oxygen bleaching and cold batch bleaching. Adding antistatic agent during bleaching can effectively avoid the sticking problem resulted from electrostatic charge in the weaving preparation process.
Key words: milk protein fiber; bleaching; sizing; development and application.