The á- amylase enzyme are often used in conservation to aid in the removal of starch from previous repairs because they may lead to deterioration of textiles as they age. i used before á-amylase enzyme from Aspergillus Oryzae cod A 6211 (Sigma), was very useful to removal starch paste from Egyptian Historical Textiles in sodium phosphate buffer,
Hello All,
I am a textile conservation student at the University of
Alberta. We have a number of cotton nurses' uniforms circa 1959 that are to go out on exhibit. The bibs, caps, collars and cuffs (all flat), are starched and extremely hard pressed. Some of them have significant yellowing and we believe that the starch is in large part to blame. The curator would like to display the uniforms as they were originally worn -- that is, white and crisp/starched.
On the one hand we would really like to remove the yellowing, but on the other the starch is integral to the objects as they would have been worn heavily starched?
I have combed the conservation literature and have been unable to find
anything about starched textiles. Does anyone have any experience washing aged, heavily starched textiles? Will any of the starch remain? If it is dried on a glass table will they retain the 'hard pressed' look/hand?
Thanks in advance for your thoughts,
Clare Lewarne
MSc. Candidate, Textiles and Clothing
Department of Human Ecology
University of Alberta
Edmonton, Alberta
Canada