State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
Carbohydr Polym. 2022 Sep 1;291:119636. doi: 10.1016/j.carbpol.2022.119636. Epub 2022 May 19.
Enzymatically modified starch is frequently applied as a kind of superior surface sizing agent to improve paper quality, but the available options for various enzyme types, except for α-amylases, are limited. Herein, starch was modified using various commercial enzymes with different action modes and sites, namely, α-amylase (CSTWA), β-amylase (CSTWB), pullulanase (CSTWP), glucoamylase (CSTWG), and compound enzyme (α-/β-amylase, CSTWAB), for sizing paper. The performance of the paper and the properties of the sizing agents were comprehensively determined. Moreover, the molecules of the modified starch were characterized to explore the enzymolysis mechanism. Results showed that enzymatic hydrolysis should be performed ahead of gelatinization. Compared with CSTWA, CSTWB and CSTWP endowed the paper with higher strength owing to their apposite viscosity and molecular mass distribution. CSTWG and CSTWAB contained excess low-molecular-mass molecules, making them weakly effective as surface-sizing agents. Therefore, pullulanase and β-amylase have better application prospects as surface-sizing agents than α-amylase.
酶改性淀粉通常用作一种优良的表面施胶剂，以提高纸张质量，但除了α-淀粉酶之外，各种酶类型的可用选择有限。本文使用具有不同作用模式和位点的各种商业酶对淀粉进行改性，即α-淀粉酶（CSTWA）、β-淀粉酶（CSTWB）、普鲁兰酶（CSTWP）、糖化酶（CSTWG）和复合酶（α-/β-淀粉酶，CSTWAB）对纸张进行施胶。综合测定了纸张的性能和施胶剂的性能，并且对改性淀粉的分子进行了表征，以探讨酶解机制。结果表明，酶解应在糊化之前进行。与 CSTWA 相比，CSTWB 和 CSTWP 由于具有合适的粘度和分子量分布，赋予纸张更高的强度。CSTWG 和 CSTWAB 含有过多的低分子量分子，因此作为表面施胶剂的效果较弱。因此，与α-淀粉酶相比，普鲁兰酶和β-淀粉酶作为表面施胶剂具有更好的应用前景。
