EFFECTS OF FUNCTIONAL GROUPS OF STARCH ON ASA EMULSIFICATION AND SIZING
ASA emulsions stabilized by cationic starch with higher degree of substitution (DS) or by acid-hydrolyzed cationic starch generally provide higher sizing efficiency. Thus it is interesting to know whether the charge property or functional groups of a starch emulsifier affect the emulsifying and sizing performance of ASA. For this reason, the properties and sizing performances of ASA emulsions stabilized by cationic starch, anionic starch and oxidized starch were thoroughly compared in this paper. The results showed that under the same conditions, the ASA emulsion stabilized by the oxidized starch had the smallest particle size, similar sizing efficiency with those stabilized by cationic starch, and the largest viscosity while those stabilized by anionic starch showed the smallest viscosity, similar particle size with that of cationic starch stabilized ASA emulsion and the lowest sizing efficiency. The particle size of cationic starch stabilized ASA emulsion were more dependent on starch dosage while that of the anionic starch stabilized one was more dependent on stirring speed in the emulsification process of ASA.
ASA emulsification sizing starch
Yang Lei LiuWenxia
Key Laboratory of Paper Science and Technology of Ministry of Education, Shandong Institute of Light Industry, Jinan, 250353, China
国际会议
广州
英文
1936-1939
2010-11-08（万方平台首次上网日期，不代表论文的发表时间）