Application of polymeric multilayers of starch onto wood fibres to enhance strength properties of paper
Application of polymeric multilayers of starch onto wood fibres to enhance strength properties of paper
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DOI：
10.3183/npprj-2005-20-03-p270-276
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发表时间：
2005-01-01
影响因子：
1.2
通讯作者：
Wågberg, L
中科院分区：
文献类型：
--
作者：
Eriksson, M;Pettersson, G;Wågberg, L
阳离子和阴离子淀粉的聚电解质多层膜已被用于增强纸的强度性能。本研究中使用的所有淀粉的取代度约为0.065。光反射仪表明，阳离子和阴离子淀粉的组合可以形成的二氧化硅表面的多层膜。然后将相同的淀粉组合施加到未打浆的漂白软木牛皮纸纤维上以形成三层，即阳离子/阴离子/阳离子淀粉组合。结果表明，在纸张强度性能的拉伸指数，断裂应变，和斯科特债券方面的显着增加。在纸张中的淀粉的吸附量，确定使用酶的方法，被发现增加与每个连续的淀粉处理。纸张强度的提高不仅是由于淀粉吸附量的增加，而且淀粉的化学组成也很重要。直链淀粉含量高的阳离子淀粉对纸张的强度性能有更积极的影响。此外，据观察，阴离子淀粉，尽管被大量吸附，并不有助于增加拉伸强度或断裂应变的相同程度的阳离子淀粉。然而，平面外的性能，测量为斯科特债券的性能，增加与吸附量，无论在最外层中使用的淀粉的化学组成。
Polyelectrolyte multilayers of cationic and anionic starch have been used to enhance the strength properties of paper. All starches used in this investigation had a degree of substitution around 0.065. Optical reflectometry showed that a combination of cationic and anionic starch could form polyelectrolyte multilayers onto silicon oxide surfaces. The same combination of starches was then applied to unbeaten, bleached softwood kraft fibres to form three layers, i.e. a cationic/anionic/cationic starch combination. The results showed a significant increase in the paper strength properties in terms of tensile index, strain at break, and Scott Bond. The adsorbed amount of starch in the sheets, determined using an enzymatic method, was found to increase with each successive starch treatment. The increased paper strength was not only due to the increase in adsorbed amount of starch; rather, the chemical composition of the starch was also important. Cationic starch with high amylose content had a more positive effect on the paper strength properties. Furthermore, it was observed that anionic starch, despite being adsorbed in large amounts, did not contribute to the increase in tensile strength or strain at break to the same extent as did cationic starch. However, the out-of-plane properties, measured as Scott Bond properties, increased with the adsorbed amount, regardless of the chemical composition of the starch used in the outermost layer.