Effect of Enzymatic Modified Cassava Starch on Physical Properties of Paper

The cassava starch was modified by amylase,the viscosity of modified cassava starch was studied,and when it was applied for the wet end and surface sizing,the amount of the modified cassava starch on paper physical performance impact was studied.The structure of cassava starch and modified cassava starch were characterized by infrared spectroscopy,X-ray diffraction analysis and scanning electron microscopy,and explored the mechanism of enhanced modified cassava starch.Experimental results showed that the amylase could be significantly reduced the viscosity of the cassava starch after gelatinization.When the amount of enzyme added in starch was increased from 0 to 0.03%,the viscosity of the cassava starch after gelatinization dropped from 11 000 mPa·s to 50.5 mPa·s.Amylase dosage of 0.025% modified cassava starch was selected,the wet-end addition of the enzyme-modified starch dosage is 3%,compared with the blank samples,paper tear strength,tensile strength,elongation,are increased by 40%,34%,92% respectively.The amount of paper surface sizing was 2.1 g·m-2,the burst index increased by 22%,the folding endurance by 14%,25% increase in tensile strength,but no significant change in whiteness.