淀粉氧化程度与其表面施胶作用的关系  

Relationship Between Oxidation Degree of Starch and Its Effects on Surface Sizing

作　　者：张宏伟[1] 唐爱民[1] 陈港[1] 刘映尧 佟亚非[2] 

机构地区：[1]华南理工大学制浆造纸工程国家重点实验室,广州510640 [2]沈阳师范大学教师专业发展学院,沈阳110034

出　　处：《造纸科学与技术》2006年第6期61-63,73,共4页Paper Science & Technology

基　　金：广东省科技攻关资助项目(2004B10301026;2005A10702004)

摘　　要：本文通过分析不同工艺条件下制备的氧化淀粉羧基含量、淀粉颗粒表面形态的变化,研究了不同氧化程度的氧化淀粉作为表面施胶剂对纸张性能的影响。结果表明,在本实验条件下,随着氧化剂(H2O2)、催化剂用量的增加,淀粉氧化程度提高;随着水用量的增加,淀粉氧化程度下降。作为纸张表面施胶剂,不同氧化程度的氧化淀粉对纸张性能的影响有明显的差别,其中,羧基含量为0.62%的2#及羧基含量为0.72%的6#氧化淀粉的作用效果最好。In the paper, effects of oxidized starch with different oxidation degree as surface sizing agent on properties of paper were studied by analyzing carboxyl content and surface morphology of the oxidized starch under different preparation conditions. The results showed that oxidation degree of the starch increases with the dosages of H2O2 and catalyst C, while decreases with the amount of water. The oxidation degree of the starch had significant effects on the properties of the paper. The oxidized starch with carboxyl contents of 0.62% and 0. 72% showed the best performance.

关 键 词：氧化淀粉 氧化程度 表面施胶 纸张性能 

分 类 号：TS727.2[轻工技术与工程—制浆造纸工程]