小麦淀粉浆糊中A型、B型淀粉及蛋白质对书画装裱的影响研究

Study on the influence of A-type,B-type starch and protein in wheat starch paste on painting and calligraphy mounting

书画装裱所用浆糊的传统小麦淀粉提取工艺只能制得粗制淀粉,含有A型淀粉、B型淀粉和蛋白质等多种成分。为了解这些不同成分对浆糊及装裱书画的影响,并改进小麦淀粉提取工艺,进而更好地保护书画,通过离心分离法筛分粗制淀粉,获得精制淀粉(即A型淀粉)和残渣淀粉(以B型淀粉为主),对比分析精制、残渣、粗制淀粉浆糊性能及其对裱件的影响。结果表明,精制淀粉浆糊的糊化程度、黏度、剥离强度最大,精制淀粉浆糊薄膜光滑性、均匀性、柔性最佳,并且精制淀粉浆糊涂布纸张具有最为理想的柔韧性和耐老化性能,而B型淀粉及蛋白质是降低浆糊性能的主要原因。为改善浆糊及书画的性能,建议在小麦淀粉传统提取工艺中增加离心分离法,制作精制淀粉浆糊。研究成果也为书画及相关纸质文物保护材料的研究引入了一种新方法,扩大了热机械分析在文物保护材料中的研究和应用范围。

In mounting techniques,the traditional isolate of wheat starch can only produce rough-wrought starch,which contains A-type starch,B-type starch,protein and other components.In order to understand the effects of these different components on paste and painting and calligraphy,and optimize the starch isolate,so as to better protect calligraphy and painting,the prime starch(A-type starch)and tailings(mainly B-type starch)were obtained from the rough-wrought starch.The properties of three paste of rough-wrought starch,prime starch,tailings were compared.The results showed that the prime starch paste has the highest gelatinization degree,viscosity and peel strength.The film of the prime starch is smooth,uniform and the most flexible.The prime starch paste coated paper has the most ideal flexibility and aging resistance.And B-type starch and protein are the main reasons for reducing the paste properties.For the sake of producing paste with superior properties,it is suggested to add centrifugal separation to the traditional isolate of wheat starch of mounting techniques to produce prime starch paste.The research results also introduce a new method for the research of painting and calligraphy and paper cultural relics protection materials,and expands the scope of thermal-mechanical analysis in the research and application of cultural relics protection materials.