Starch in the Paper Industry

Maurer, Hans W.

doi:10.1016/b978-0-12-746275-2.00018-5

Cited by 49 publications

(39 citation statements)

References 130 publications

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“…In fact, the linear amylose fractions in starch are able to form continuous, strong and flexible films through hydrogen bonding, while the branched amylopectin structure prevents the molecules from coming close enough to form hydrogen bonds, giving harder and more brittle films (Andersson 2008). For this reason, the pasting properties of starch have to be investigated for the paper-making application (Maurer 2009). In this study, the MVAG test was used to highlight the gelatinisation and retrogradation properties of cationic waxy and non-waxy starches.…”

Section: Resultsmentioning

confidence: 97%

Bio-based coatings as potential barriers to chemical contaminants from recycled paper and board for food packaging

Guazzotti

Marti

Piergiovanni

et al. 2014

Food Additives & Contaminants: Part A

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Partition and diffusion experiments were carried out with paper and board samples coated with different biopolymers. The aim was to evaluate the physicochemical behaviour and barrier properties of bio-coatings against migration of typical contaminants from recycled paper packaging. Focus was directed towards water-based, renewable biopolymers, such as modified starches (cationic starch and cationic waxy starch), plant and animal proteins (gluten and gelatine), poured onto paper with an automatic applicator. Additionally, a comparison with polyethylene-laminated paper was performed. Microstructural observations of the bio-coated paper allowed the characterisation of samples. From the partitioning studies, considerable differences in the adsorption behaviour of the selected contaminants between bio-coated or uncoated paper and air were highlighted. For both the polar and non-polar compounds considered (benzophenone and diisobutyl phthalate, respectively), the lowest values of partition coefficients were found when paper was bio-coated, making it evident that biopolymers acted as chemical/physical barriers towards these contaminants. These findings are discussed considering the characteristics of the tested biopolymers. Diffusion studies into the solid food simulant poly 2,6-diphenyl-p-phenylene oxide, also known as Tenax(®), confirmed that all the tested biopolymers slowed down migration. The Weibull kinetic model was fitted to the experimental data to compare migration from paper and bio-coated paper. Values found for β, an index determining the pattern of curvature, ranged from 1.1 to 1.7 for uncoated and polyethylene paper, whereas for bio-coated papers they ranged from 2.2 to 4.9, corresponding to the presence of an evident lag phase due to barrier properties of the tested bio-coatings.

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Section: Resultsmentioning

confidence: 97%

Bio-based coatings as potential barriers to chemical contaminants from recycled paper and board for food packaging

Guazzotti

Marti

Piergiovanni

et al. 2014

Food Additives & Contaminants: Part A

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show abstract

“…This result leads to the conclusion that amylose crystallisation, in general, has a higher impact on bread hardening than amylopectin. This effect is probably based on the reason that amylose crystallises over a period of minutes to hours, while amylopectin retrogrades over hours or days [ 32 , 33 ]. The lipid content must also be considered when discussing the hardness/firmness/staling of bread.…”

Section: Resultsmentioning

confidence: 99%

Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads

Horstmann

Belz

Heitmann

et al. 2016

Foods

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Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characterisation of five gluten-free starches (corn, wheat, rice, tapioca, potato) was performed in this study. In addition, the influence of these starches, with different compositional and morphological properties, was evaluated on a simple gluten-free model bread system. The morphological characterisation, evaluated using scanning electron microscopy, revealed some similarities among the starches, which could be linked to the baking performance of the breads. Moreover, the lipid content, though representing one of the minor components in starch, was found to have an influence on pasting, bread making, and staling. Quality differences in cereal root and tuber starch based breads were observed. However, under the baking conditions used, gluten-free rendered wheat starch performed best, followed by potato starch, in terms of loaf volume and cell structure. Tapioca starch and rice starch based breads were not further analysed, due to an inferior baking performance. This is the first study to evaluate gluten-free starch on a simple model bread system.

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“…There are several types of modified starch available to the papermaker to choose from depending on the applications: paper formation control, furnish drainage improvement, filler and cellulose fines retention, size retention, internal paper strength improvement, surface strength enhancement, and reduction of waste water pollution 19,20) . Table 1 presents the type, function, and application of each modified starch which is used for sizing agent.…”

Section: Starch-based Fillers and Pigmentsmentioning

confidence: 99%

“…Cationic starch is highly used in virtually all grade of paper and paperboard. Four major benefits of cationic starch over others are improvement of mechanical strength, better retention of fines and fillers, faster drainage, reduction of waste water pollution (BOD: biochemical oxygen demand) 19,20) . Acid-depolymerized starch is widely used for solid bleached sulphate (SBS) board, Kraft linerboard, and cartonboard.…”

Section: Starch-based Fillers and Pigmentsmentioning

confidence: 99%

“…However, the alkalinity and temperature at size press must be well controlled to avoid the saponify effect. Anionic starch provides improvements in film strength, pick resistance, opacity, and air-leak density which is necessary for paperboard, barrier paper and specialty paper with a high content of recycled pulp 20) .…”

Section: Starch-based Fillers and Pigmentsmentioning

confidence: 99%

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A Review on Use of Carbohydrate-based Fillers and Pigments in Packaging Paper

Bumbudsanpharoke¹,

Ko²

2016

Korean. J. Packag. Sci. Technol.

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As one of traditional packaging materials, paper and paperboard are being more popular and beneficial thanks to their environmental sustainability and have been widely used in packaging applications, from light weight infusible tissue for tea/coffee bags to heavy duty boards for the distribution. Papermakers have to design the products having a desired customized function with their paper machine. Globally, the use of filler and pigment in papermaking is now a very common practice to meet the needs of customers. Many benefits can be achieved as a result of filler addition, which mainly includes cost and energy savings. The replacement of traditional mineral fillers and pigments with biodegradable and renewable carbohydrate polymers is a very interesting and promising research topic due to the concern of environmental impact. In this review paper, the use of traditional and novel carbohydrate fillers and pigments in cellulosic paper is highlighted. It is noteworthy that there are still some challenges and technical barriers associated with the use of these organic materials in point of structural stabilities and manufacturing costs, although most of them are available in market as the commercialized products. With the emerging nanotechnologies, it is believed that the use of carbohydrate-based filler and pigment for papermaking will increase and bring technical advantages to industry.

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Starch in the Paper Industry

Cited by 49 publications

References 130 publications

Bio-based coatings as potential barriers to chemical contaminants from recycled paper and board for food packaging

Bio-based coatings as potential barriers to chemical contaminants from recycled paper and board for food packaging

Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads

A Review on Use of Carbohydrate-based Fillers and Pigments in Packaging Paper

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