交联氨基淀粉的制备及其对纸页的增强作用研究  

Preparation of Crosslinked Amino Starch and its Effect on Paper Strength

作　　者：吴美燕[1,2] 刘崇崇 王长红[1,2] 龙柱[1,2] 邓海波[1,2,3] 

机构地区：[1]江南大学纺织服装学院造纸研究室,江苏无锡214122 [2]江南大学生态纺织教育部重点实验室,江苏无锡214122 [3]南京林业大学江苏省制浆造纸科学与技术重点实验室,江苏南京210037

出　　处：《纤维素科学与技术》2015年第3期29-35,共7页Journal of Cellulose Science and Technology

基　　金：国家自然科学基金资助项目(31270633);江苏省制浆造纸科学与技术重点实验室开放课题(200912)

摘　　要：将玉米淀粉(CS)通过交联、醚化、胺化等工艺制备得到交联氨基淀粉(CAS),并对其性质及其对纸张的增强效果进行了试验。实验通过FT-IR及1H-NMR分析交联氨基淀粉的结构,表明已成功制备取代度为2.56%的交联氨基淀粉。此外,其作为增强剂可以显著提高纸页机械强度,在糊化温度为70℃,加入量为1%时效果最优。Crosslinked amino starch was prepared by crosslinking, etherification, amination of corn starcn ano me strengthening effect on paper sheet was thoroughly investigated. The results showed that the cross-linking amino starch of degree of substitution 2.56% had been successfully prepared by FT-IR and 1H-NMR analysis. In addition compared to corn starch, the gelatinization temperature of crosslinked amino starch was decreased and the stability was increased by DSC and TG analysis. Moreover, crosslinked amino starch, as strengthening agent of paper, could significantly improve the mechanical strength of paper sheet through the experiments and at the gelatinization temperature of 70℃, the addition amount of 1% the mechanical property was the most optimal.

关 键 词：交联氨基淀粉 纸页增强剂 机械强度 热稳定性 

分 类 号：TS753[轻工技术与工程—制浆造纸工程]