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| Study on Effect of Nanocrystaline Cellulose/Cationic Starch Coating on Properties of Food Packaging Paper |
| Received:August 10, 2021 |
| DOI：10.11980/j.issn.0254-508X.2022.01.009 |
| Key Words:cationic starch nanocrystaline cellulose barrier properties food packaging mechanical properties |
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| 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. |
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