| Abstract:This research deals with the problem of the conventional wheat-flour paste applied in mounted Chinese paintings and calligraphy. After it dries, it frequently turns brittle, leading to creases and fractures in Mounted Xuan Paper. Based on the principle of starch retrogradation, two modification approaches—fermenting the raw flour and adding high-amylopectin glutinous rice flour—were used to enhance paste performance. The anti-aging characteristics of the altered pastes were evaluated by means of XRD and chromaticity analysis. Meanwhile, the flexibility of the mounted Xuan paper were gauged through elastic modulus and folding endurance tests. Results showed that that glutinous rice paste demonstrates the highest resistance to yellowing, having a ΔE value of 13.61 following 42 days of accelerated aging—roughly one-fourth of the value of the unaltered paste—signifying notably improved durability. In comparison, fermented paste lessened the elastic modulus and enhanced flexibility. However, it has weak aging stability, achieving a ΔE of 30.38 during the same time frame. These discoveries emphasized an inherent balance between flexibility and durability: fermentation improved pliability by sacrificing long-term stability, while adding glutinous rice guaranteed durability but undermined flexibility. |