酶改性淀粉的添加对纸张物理强度影响的研究  

Effect on Enzymatic Modofied Starch on Paper Physical Strength

作　　者：李龙[1] 陈国伟[1] 杨仁党[1] 

机构地区：[1]华南理工大学制浆造纸工程国家重点实验室,广东广州510640

出　　处：《造纸科学与技术》2013年第1期69-72,共4页Paper Science & Technology

基　　金：广东省省部产学研重大项目(2010A090200073);梅州高新区现代产业公共服务平台建设项目(B2120603);华南理工大学特种绝缘纸校企合作创新实验室建设项目(Y1110090)

摘　　要：通过添加原淀粉酶转化剂,对玉米原淀粉进行生物改性,测定了改性后玉米淀粉的黏度,探讨了添加该改性淀粉对纸张物理强度的影响,并将其与氧化淀粉的性能作了比较。实验结果表明,淀粉酶制剂能有效地降低原淀粉糊化后的黏度,当原淀粉酶转化剂添加量由0增加至1.0‰时,原淀粉糊化后黏度由11000mPa.s降低至135mPa.s;对于淀粉酶制剂用量为0.5‰,酶改性淀粉用量为2%所抄造的定量为80g/m2纸张,其抗张强度和撕裂度比原样均提高了30%左右,且效果与氧化淀粉作用相当;酶改性淀粉工艺简单易行、使用方便,可降低生产成本,具有较好的实用性和高效性。This paper discusses the effect of enzymatic modofied starch on dextrinizing of raw starch and paper＇ s physical strength. The dextrimizing results indicate that enzymatic modofied starch can effectively decrease the vis- cosity of raw starch after dextrimizing . When the addition of enzyme reaches to l%v, viscosity of starch can de- crease from 11000 mPa · s to 135 mPa · s after dextrinizing. As the dosage of enzyme is 0.5%o during starch modi- fication,the usage of enzymatic modified starch is 2% in papermaking and the basis weight of paper sheet was 80g/ m2 , the tensile and tear stretgth of the paper can increase about 30%. The result is equal to that of using oxidized starch. The enzymatic modification of starch is a simple technology and eazy to use,it also has a lower cost, good practicality and efficiency.

关 键 词：淀粉酶制剂 糊化作用 纸页 物理强度 

分 类 号：TS727.2[轻工技术与工程—制浆造纸工程]