纳米微晶纤维素/阳离子淀粉涂布对食品包装用纸性能影响的研究

Study on Effect of Nanocrystaline Cellulose/Cationic Starch Coating on Properties of Food Packaging Paper

关键词:  阳离子淀粉  纳米微晶纤维素  牛皮纸  阻隔性能  机械性能

Key Words:cationic starch  nanocrystaline cellulose  barrier properties  food packaging  mechanical properties

摘要:为了提高食品包装用纸的阻隔及机械性能，以玉米淀粉为原料制备阳离子淀粉（CS），并与纳米微晶纤维素（NCC）复配制备一种复合施胶剂，然后在牛皮纸原纸表面涂布，研究了NCC含量对涂布后牛皮纸的水蒸气阻隔性、吸水性、抗油性、透气性及抗张强度的影响。结果表明，NCC含量为15%时，NCC/CS涂布牛皮纸的阻隔性和抗张强度最好，水蒸气透过率、Cobb₆₀值和透气度由牛皮纸原纸的3.14×10^-11g/(cm·s·Pa)、64.7 g/m²和1.525 μm/(Pa·s)降低为1.52×10^-11g/(cm·s·Pa)、31.4 g/m²和0.015 μm/(Pa·s)，防油等级由牛皮纸原纸的1提升为12、抗张指数由46.3 N·m/g增加为55.1 N·m/g。牛皮纸的阻隔性和抗张强度提升主要归因于适量的NCC添加增强了阳离子淀粉涂层的成膜性。

Abstract:To improve the barrier and mechanical properties of food packaging paper， the cationic starch （CS） prepared using corn starch was combined with the nanocrystaline cellulose （NCC） prepared using microcrystalline cellulose to obtain a kind of complex sizing agent. The water vapor penetration properties， water absorption， oil resistance， air permeability and tensile strength of kraft paper coated by complex sizing agent of NCC/CS were measured to investigate the offect of content of NCC after sizing. The results indicated when the NCC content was 15%， the best barrier and tensile properties were obtained. Compared to untreated kraft paper， the water vapor penetration rate， Cobb₆₀ and air permeability decreased from 3.14×10^-11g/（cm·s·Pa）， 64.7 g/m² and 1.525 μm/（Pa·s） to 1.52×10^-11g/（cm·s·Pa）， 31.4 g/m² and 0.015 μm/（Pa·s）. The oil resistance grade enhanced from 1 to 12 and the tensile index increased from 46.3 N·m/g to 55.1 N·m/g. The enhanced barrier and mechanical properties of kraft paper coated by cationic starch/NCC could be attributed to the improved the film form property of cationic starch coating with optimum NCC content.