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Improvement of paper strength via surface application of sugar beet pectin

Juraj Gigac, Mária Fišerová, and Michal Rosenberg

Pulp and Paper Research Institute, Lamačská cesta 3, 841 04 Bratislava, Slovak Republic

 

E-mail: gigac@vupc.sk

Received: 18 December 2007  Revised: 13 March 2008  Accepted: 21 March 2008

Abstract: The influence of surface-applied original and enzymatically-modified sugar beet pectin on strength properties of fluting, coating base paper, and core board was investigated. The effect was compared with the application of commercial strength-increasing agents. With increasing the polymer uptake, measured strength of paper increased. Original sugar beet pectin increased the strength properties of papers, at the same uptake of polymer, to a higher extent than oxidised potato starch or modified grain flour, while the effect of enzymatically-modified sugar beet pectin was the lowest. For the same increase of paper strength, a several times higher uptake of enzymatically-modified sugar beet pectin was required when compared with the original pectin, oxidised potato starch, or modified grain flour.

Keywords: paper - surface treatment - starch - modified grain flour - pectin - strength properties

Full paper is available at www.springerlink.com.

DOI: 10.2478/s11696-008-0059-2

 

Chemical Papers 62 (5) 509–515 (2008)

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