几种涂布淀粉的制备及其性能研究

以制备成本基本相当为前提,采用木薯淀粉浆为原料,制备磷酸酯涂布淀粉、醋酸酯涂布淀粉和羟丙基涂布淀粉。通过对3种涂布淀粉的性能研究对比,结果表明：3种涂布淀粉均具有优良的黏结强度、成膜性、流变性和保水性,能满足高浓度淀粉蒸煮糊化、高固含量涂料配制及高速涂布的需要;其中,木薯醋酸酯涂布淀粉的总体应用性能最优,木薯羟丙基涂布淀粉次之。     

淀粉在涂布白卡纸中的应用研究

使用涂布淀粉部分取代羧基丁苯胶乳,进行了涂布自卡纸的中试.中试过程中,在涂布白卡纸的背涂涂料中使用3份淀粉替代2份胶乳,连续生产,涂布白卡纸没有出现质量问题,并逐渐使用6份涂布淀粉替代4份胶乳,涂布白卡纸的有关性能没有出现明显波动,符合涂布白卡纸的质量要求.中试结果表明,使用涂布淀粉部分替代胶乳方案可行,并能有效降低生产成本.     

新产品 新技术

膜淀粉 Cargill公司的可100％生物降解的C系列膜淀粉可替代合成黏结剂。实践证明,该系列淀粉是造纸工业理想的淀粉产品,其可以用于表面施胶、颜料黏结、高固含量的涂料预涂布、高速涂布以及面层涂布等。应用该系列淀粉可赋予纸张高挺度、高印刷光泽度,还能使与之配合使用的增白剂增白效果更好。     

烘焙原纸耐烤性能的影响因素分析

分析烘焙原纸生产时不同的纤维配比、打浆度、淀粉含量、耐高温助剂涂布量等几方面对烘焙纸耐烤性能的影响。当针叶浆比例为70%、打浆度为60°S R时,返黄值为46.9%;当不涂耐温助剂,淀粉涂布量为1.0%时,返黄值为50.7%;在相同淀粉涂布量的情况下,耐温助剂涂布量为0.9%时,返黄值为49.3%。结果表明,针叶浆比例越大、打浆度越低、淀粉涂布量越低、耐温助剂涂布量越高,纸张返黄值越低,纸张越耐烤。     

用淀粉代替部分胶乳的涂布试验

以淀粉取代部分胶乳进行涂布小试,可以降低成本,而且成纸质量理想,表明淀粉取代部分胶乳进行涂布是可行的.     

涂布箱纸板的光学性能与印刷适性

研究了重质碳酸钙(GCC)、高岭土及它们不同比例混合使用和淀粉对涂布箱纸板白度、表面强度和印刷光泽度的影响.结果表明,涂布箱纸板的白度不仅依赖于颜料自身的白度,而且取决于原纸的白度,在褐色箱纸板上涂布时,全高岭土预涂的箱纸板白度高于全GCC预涂的.涂布箱纸板的表面强度和印刷光泽度均随着面涂层中GCC含量的增加而降低.在涂料中加入荧光增白剂(OBA)和淀粉可显著提高涂布箱纸板的白度,淀粉的加入也可提高涂布箱纸板的表面强度,但淀粉对印刷光泽度几乎没有影响.     

乳液接枝共聚法改性淀粉的制备及其在涂布纸中的应用

以氧化木薯淀粉为原料,过硫酸钠.亚硫酸氢钠为引发剂,在酸性介质中与单体丙烯腈进行接枝共聚反应,并以此接枝共聚改性淀粉为胶黏剂配制涂料进行涂布,考察了不同的反应单体浓度和木薯淀粉不同的氧化程度下制备的改性淀粉对涂布性能的影响.结果表明,接枝共聚淀粉作为胶黏剂进行纸张涂布后,涂布纸具有理想的表面强度及平滑度.     

玉米纳米淀粉在低定量涂布纸中的应用研究

采用双螺杆挤压法制备玉米纳米淀粉并研究其作为涂布胶黏剂在低定量涂布纸（LWC）中的应用。结果表明,玉米纳米淀粉颗粒的结晶区被破坏,结晶度显著下降,玉米纳米淀粉平均粒径100 nm左右;玉米纳米淀粉为白色粉末,冷水可溶,黏度低,可直接以干粉形式与颜料一起分散配料;在丁苯胶乳与普通涂布淀粉比例为8∶4的涂料配方中,采用6份玉米纳米淀粉同时取代4份普通涂布淀粉和4份丁苯胶乳时,涂料的保水性能提高62.6%,涂布后LWC的印刷表面强度提高12.9%,其他各项性能指标满足要求。     

不同种类淀粉交联制备涂布粘合剂

以市售表面施胶淀粉、涂布淀粉、木薯淀粉为原料,经过酶解、AZC(碳酸锆铵)交联制备出高固含、低粘度、粘结性能良好的涂布粘合剂,并将其应用于纸张涂布以部分取代SBR胶乳(羧基丁苯胶乳)。结果表明,涂布淀粉作为原料,淀粉乳浓度50%,甘油用量20%,α-淀粉酶用量0.075%,AZC用量15%时制备的粘合剂粘结性能明显优于其他两种淀粉,且涂层印刷性能优越,白度、光泽度和平滑度较好。将其取代20%羧基丁苯胶乳,粘结性能和印刷性能均较优。     

生产涂布白纸板胶粘剂的选择

１概述国内生产铜版纸及涂布白纸板,涂布胶粘剂基本都是以淀粉系列胶粘剂及合成胶乳系列胶粘剂组合使用。其中,淀粉胶粘剂主要使用磷酸酯淀粉及羧甲基纤维素钠（ＣＭＣ）;合成胶乳主要使用丁苯胶乳及丙烯酸胶乳（ＰＣ－０１）。涂布白纸板生产,由于产品主要用于制作各种包装盒及包装箱,要求有较好的挺度,不能用超级压光机压光,其生产工艺设备及涂布工艺与铜版纸有较大区别。本文从单面涂布白纸板生产实践角度探讨丁苯胶乳与丙烯酸胶乳生产涂布白纸板的适应性。２白纸板涂布加工工艺笔者从事多年的铜版纸及涂布纸板生产实践认为,涂布…     

不同种类淀粉对上浆猪肉片品质的影响

为研究不同种类淀粉对上浆猪肉片品质的影响,采用小麦淀粉、玉米淀粉和马铃薯淀粉对排酸成熟24 h的猪肉片进行上浆处理,未上浆猪肉片为空白对照,测定滑油后猪肉片的烹饪损失率、质构特性、色泽、水分含量、蛋白质含量、脂肪含量并观察其微观结构,同时利用模糊数学综合评价法分析其感官品质。结果表明,上浆猪肉片滑油后的烹饪损失率明显低于空白对照组,且马铃薯淀粉上浆猪肉片烹饪损失率最低,仅为4.83%。在质构特性和营养成分上,上浆猪肉片与未上浆猪肉片滑油后差异显著(P<0.05),马铃薯淀粉上浆猪肉片硬度值最小,弹性最大,水分含量最高,达67.91%。微观结构显示了马铃薯淀粉上浆猪肉片滑油后肌纤维结构更为松散,嫩度最好,与质构特性结果相符。模糊感官综合评分最高的是马铃薯淀粉上浆猪肉片,为81.45分。综合指标显示马铃薯淀粉更适于猪肉片上浆预制品加工。     

Effect of coating whole cottonseed on performance of lactating dairy cows.

Thirty-six lactating Jersey cows were used in a randomized block design to determine the effect of coating whole fuzzy cottonseed to improve handling characteristics on intake, milk yield, apparent digestibility of nutrients, and blood gossypol concentrations. Treatments included whole cottonseed at 15% of dietary dry matter either as whole cottonseed, whole cottonseed coated with 5% gelatinized corn starch, or whole cottonseed coated with 5% corn starch plus 10% maltodextrin sugar. Dry matter intake, milk yield, percentage of milk protein and lactose, and yield of milk components were not different among treatments; however, the percentage of milk fat was depressed when maltodextrin sugar was included in the coating. When in vitro fermentations of mixed ruminal microorganism were conducted, final pH was lower and concentrations of total fatty acids, propionate, and L-lactate were higher for whole cottonseed coated with starch and sugar compared with uncoated cottonseed. Nutrient intake was similar among treatments, but the apparent digestibility of acid and neutral detergent fiber was reduced when coated cottonseed were fed. Total plasma gossypol concentration was higher for the cottonseed coated with starch compared with cottonseed coated with starch and sugar, but the difference was not of biological significance. Results of this study indicate that coating whole cottonseed with starch does not alter its palatability or nutrient value for supporting milk yield, but a reduction in fiber digestibility was observed. Inclusion of 10% maltodextrin sugar in the coating altered ruminal fermentation and resulted in a depressed percentage of milk fat.     

Application of enzyme-treated corn starches in breakfast cereal coating

Presently ready-to-eat cereals are coated with high levels of sugar coating to extend the bowl life. Because of health concerns of added sugar, there is a need to identify alternative coating materials. This study was designed to test the efficacy of debranched corn starches with varying amylose contents as a cereal coating. Hylon VII (70% amylose), common, and waxy corn starches were gelatinized and debranched, and then sprayed onto ready-to-eat breakfast cereal flakes. The surface morphology, milk absorption, texture, and digestibility of coated cereals were determined. A starch film with a thickness of 50 to 130 μm was observed with scanning electron microscopy on the surface of the cereals coated with Hylon VII. All starch-coated cereals had a lower milk absorption value than the uncoated and glucose-coated controls. Among starch coatings, common corn starch and Hylon VII resulted in lower milk absorption than did waxy corn starch. After soaking in milk for 3 min, the peak force and work to peak of the cereals coated with corn starches were higher than those of the glucose control and uncoated reference. The cereals coated with Hylon VII were found to have an increase in dietary fiber content. The results suggest that debranched amylose-containing corn starches could extend the bowl-life of ready-to-eat cereals. Practical Application: Currently, many cereals are coated with sugar to keep them from becoming soggy in milk. However, added sugar has been linked to obesity, hyperactivity, and dental caries. This has led to the investigation of alternative coating materials. This study employed the film-forming properties of enzyme-treated corn starch to function as a coating material in breakfast cereal flakes. In addition, the enzyme-treated high amylose corn starch also increased the dietary fiber content of the cereal flakes.     

Model system analysis of wheat starch-soy protein interaction kinetics using polystyrene microspheres

The objective of this study was to identify the interaction of puroindoline and starch lipids with soy proteins when coupled to polystyrene microspheres. Manipulation and removal of wheat starch granule surface proteins and lipids may damage granule integrity and hinder studies of ungelatinized starch systems. Therefore, 5 μm polystyrene microspheres were used to evaluate the role of starch granule surface components on exogenous protein binding. Puroindoline, phospholipid, glycolipid and triglyceride were passively adsorbed to the surface of polystyrene microspheres. Binding assays using soy protein indicated that puroindoline-lipid coated microspheres adsorbed soy protein to a greater extent than did those coated with puroindoline alone. Phospholipids increased binding more than glycolipids and triglycerides.     

一种新型干强剂PS-110在涂布白纸板上的应用

以江门新裕造纸有限公司涂布白纸板车间使用干强剂PS-110与阳离子淀粉做对比,用部分矿物纤维替代木浆纤维进行抄片和生产试验,结果表明,在面层中使用干强剂PS-110(w=1%)代替阳离子淀粉(w=1.5%),吨纸使用12.8 kg矿物纤维,所生产出的涂布白纸板物理指标合格,印刷适印性改善,从而达到了降低生产成本的目的.     

Studies of Flavor Encapsulation by Agents Produced from Modified Sago and Tapioca Starches

The efficiency of sago and tapioca starch stearates for encapsulating lemon oil were studied and compared to the efficiency of gum arabic. The stearates were prepared by esterification of stearic acid with starch. To accomplish esterification, the stearic acid was first coated on the surface of the starch granules. Then the coated granules were heated at 150 °C for 2 h to obtain sago or tapioca starch stearate (SSS or TSS). SSS or TSS can be prepared as ready‐to‐use products in the form of pregelatinized‐hydrolyzed sago or tapioca starch stearate (PGHSSS or PGHTSS). The resulting modified starches were used for encapsulation of lemon oil. The lemon oil encapsulating efficiency for SSS with DS 0.009 and 0.014 were close to that of gum arabic, whereas the encapsulating efficiency for PGHSSS with DS 0.0052 and 0.016 were higher than that of the gum arabic. The TSS and PGHTSS provided encapsulating efficiencies lower than the gum arabic.     

Shear Stress Relaxation of Native and Modified Potato Starch Gels

Shear stress relaxation measurements were used to characterize native potato starch gels, and modified gels, such as starch acetate, distarch phosphate, dihydroxypropyl distarch phosphate and lipid coated starch. It was found that cross-linking and lipid coating greatly increased the stiffness of the gels, which was observed as increased relaxation modulus (G). These gels behaved like viscoelastic solids, which was observed as increased relaxation times (T½) and increased apparent residual moduls (G∞). During ageing, an increase in G and T½ as well as in G∞ was observed for the native starch, the starch acetate and the distarch phosphate. The hydroxypropoyl distarch phosphate and the lipid coated starch were very stable during ageing. To interpret the results in terms of the structure of the starch gel, the gel was described as a composite material, and the stress relaxation results were discussed according to a cooperative theory of flow.     

Shelf Life Extension of Toasted Groundnuts through the Application of Cassava Starch and Soy Protein-Based Edible Coating

The use of cassava starch and soy protein concentrate edible coatings containing 20% glycerol in extending the shelf life of toasted groundnut during ambient (27 ± 1°C) storage for 14 days was studied. Chemical indices of oxidative rancidity and sensory parameters were evaluated using standard procedures. Moisture uptake, peroxide and thiobarbituric acid values of uncoated groundnuts were higher than 100% cassava starch coated groundnuts while toasted groundnuts coated with 50:50 (cassava starch:soy protein concentrate) had the lowest values. Toasted groundnuts coated with 50:50 (Cassava starch:soy protein concentrate) film had higher colour, taste, texture and overall acceptability scores than toasted groundnuts coated with 100% cassava starch film and control. The use of 50:50 (cassava starch:soy protein concentrate) edible coatings on toasted groundnut extended the shelf life of toasted groundnuts for 14 days compared to uncoated toasted groundnuts which developed objectionable taste after second day of storage at ambient (27 ± 1°C) condition.