Preparation of enzymatic starch modified by TEMPO oxidation and its application on surface sizing

doi:10.3969/j.issn.1000-2006.2013.01.020

JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2013, Vol. 37 ›› Issue (01): 111-116.doi: 10.3969/j.issn.1000-2006.2013.01.020

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Preparation of enzymatic starch modified by TEMPO oxidation and its application on surface sizing

ZHANG Yujuan,MAO Shengtao,WANG Jingjing, DAI Hongqi^*

Jiangsu Provincial Key Lab of Pulp and Paper Science and Technology, Nanjing Forestry University,Nanjing 210037, China

Online:2013-02-18 Published:2013-02-18

Abstract

Abstract: Native starch was hydrolyzed by α-amylase in order to reduce the starch molecular weight. Enzymatic starch oxidized by 2,2,6,6-tetramethyl-piperidine-1-oxygen free radical(TEMPO)which had the selective oxidation to primary alcoholic hydroxyl and got containing carboxyl groups modified starch the properties of good water solubility, low viscosity to use in paper surface sizing. The results showed that the modified starch obtained by enzymatic hydrolysis and TEMPO oxidation was better effects in paper tensile strength and surface strength enhancement than commercial oxidized starch, but the folding endurance of paper decreased obviously. With the usage of sizing agent at the weight of 4 g/m², the tensile and modified starch surface sizing sheet which contains 5.1% carboxyl at the dosage of oxidant NaClO 2 mmol/g rose about 51.6% compared with the sizing-free sheets.

CLC Number:

TS727

ZHANG Yujuan,MAO Shengtao,WANG Jingjing, DAI Hongqi. Preparation of enzymatic starch modified by TEMPO oxidation and its application on surface sizing[J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2013, 37(01): 111-116.

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Preparation of enzymatic starch modified by TEMPO oxidation and its application on surface sizing

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