淀粉糊化温度对纸张物理性能的影响

Effect of Cationic Starch Gelatinization Temperature on Paper Physical Properties

利用显微镜和旋转式粘度仪,研究阳离子淀粉糊化过程中淀粉颗粒形态和溶液粘度的变化规律,并将不同温度下糊化的淀粉溶液按不同的比例加入纸浆中抄纸,从而探明不同糊化温度的淀粉溶液对纸张物理性能的影响。结果显示:阳离子淀粉NC-1、NC-2和NC-3的最佳糊化温度分别为90℃、80℃和75℃,糊化温度并随阳离子取代度的提高而下降,且在最佳糊化温度下的淀粉溶液对纸张增强效果最显著。

The particle morphology and solution viscosity transformation of three kinds of cationic starch with different cationic DS during gelatinization was studied by microscope and rotary viscometer. The starch solutions gelatinized at different temperature were added in the pulp with different dosage to investigate the impact of the gelatinization of starch on the paper properties. It could be concluded that the optimal gelatinization temperature of cationic starch NC-1, NC-2 and NC-3 was 90℃, 80℃ and 75℃, respectively, which meaned that the optimal gelatinization temperature was decreased with the improvement of the cationic DS. Additionally, the cationic starch gelatinized at the optimal temperature gave the maximum paper strengthening.