酶改性木薯淀粉对纸张物理性能的影响  

Effect of Enzymatic Modified Cassava Starch on Physical Properties of Paper

作　　者：刘进[1] 杨仁党[1] 杨飞[1] 王斌[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：《纸和造纸》2013年第8期60-63,共4页Paper and Paper Making

基　　金：国家科技支撑计划资助项目(2013BAC01B03)

摘　　要：用淀粉酶对木薯淀粉进行改性,研究了改性对木薯淀粉黏度的影响,并研究了改性木薯淀粉用于湿部添加和表面施胶时,改性木薯淀粉的用量对纸张物理性能的影响;通过红外光谱、X射线衍射分析、扫描电镜对木薯淀粉和改性木薯淀粉的结构进行表征,探索了改性木薯淀粉的增强机理。实验结果表明,淀粉酶能够显著降低糊化后木薯淀粉的黏度,当淀粉酶添用量从0增至0.03%,糊化后木薯淀粉的黏度从11 000 mPa·s降至50.5 mPa·s;选用淀粉酶添加量为0.025%的改性木薯淀粉,湿部添加酶改性木薯淀粉用量3%,纸张撕裂强度、抗张强度、伸长率分别比空白样提高40%、34%、92%;纸张表面施胶量为2.1 g·m-2,耐破指数提高22%、耐折度提高14%、抗张强度提高25%,而白度无明显变化。The cassava starch was modified by amylase, the viscosity of modified cassava starch was studied, and when it was applied for the wet end and surface sizing, the amount of the modified cassava starch on paper physical performance impact was studied, The structure of cassava starch and modified cassava starch were characterized by infrared spectroscopy, X-ray diffraction analysis and scanning electron microscopy, and explored the mechanism of enhanced modified cassava starch. Experimental results showed that the amylase could be significantly reduced the viscosity of the cassava starch after gelatinization. When the amount of enzyme added in starch was increased from 0 to 0.03%, the viscosity of the cassava starch after gelatinization dropped from 11 000 mPa＇s to 50.5 mPa＇s. Amylase dosage of 0.025% modified cassava starch was selected, the wet-end addition of the enzyme-modified starch dosage is 3%, compared with the blank samples, paper tear strength, tensile strength, elongation, are increased by 40%, 34%, 92% respectively, q-he amount of paper surface sizing was 2.1 g m-2, the burst index increased by 22%, the folding endurance by 14%, 25% increase in tensile strength, but no significant change in whiteness.

关 键 词：淀粉酶 木薯淀粉 湿部添加 表面施胶 物理性能 

分 类 号：TS727[轻工技术与工程—制浆造纸工程]