Study of the effect of tannins and animal species on the thermal stability of vegetable leather by differential scanning calorimetry

Micro-differential scanning calorimetry was used to reveal the deterioration patterns of collagen in vegetable-tanned leather. The influence of both the tannin type, i.e. hydrolysable or condensed, and collagen animal species, i.e. calf and sheep, was investigated. Comparison with the behaviour of unmodified collagen in parchment was made to explain the thermal destabilisation and denaturation of the chemically modified collagen in leather. Both leather and parchment were subjected to accelerate ageing by heating at 70 °C in controlled atmosphere at 30 % RH. The synergistic effect of the daylight exposure was studied by irradiating the samples in the visible domain with 4000 lx. The destabilisation effect induced by the hydrothermal ageing treatment was evident since the 8th day and reached a critical level after 32-day ageing time. The formation of damaged intermediate states with progressively lower thermal stability was the main feature of the deterioration pattern independent of the tannin type and collagen species. Quebracho-tanned calf leather was the most resistant against ageing, whereas chestnut-tanned sheep leather underwent de-tanning after a 32-day ageing period. Exposure to visible light irradiation induced an evident thermal stabilisation due to cross-link formation. The balance between thermal stabilisation and destabilisation processes in leather during visible light exposure was influenced by the tannin type.