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Improvement of paper strength via surface application of sugar beet pectin

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Abstract

The influence of surface-applied original and enzymatically-modified sugar beet pectin on strength properties of fluting, coating base paper, and core board was investigated. The effect was compared with the application of commercial strength-increasing agents. With increasing the polymer uptake, measured strength of paper increased. Original sugar beet pectin increased the strength properties of papers, at the same uptake of polymer, to a higher extent than oxidised potato starch or modified grain flour, while the effect of enzymatically-modified sugar beet pectin was the lowest. For the same increase of paper strength, a several times higher uptake of enzymatically-modified sugar beet pectin was required when compared with the original pectin, oxidised potato starch, or modified grain flour.

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Authors and Affiliations

  1. Pulp and Paper Research Institute, Lamačská cesta 3, 841 04, Bratislava, Slovak Republic

    Juraj Gigac & Mária Fišerová

  2. Department of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37, Bratislava, Slovak Republic

    Michal Rosenberg

Authors
  1. Juraj Gigac
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  2. Mária Fišerová
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  3. Michal Rosenberg
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Correspondence to Juraj Gigac.

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Gigac, J., Fišerová, M. & Rosenberg, M. Improvement of paper strength via surface application of sugar beet pectin. Chem. Pap. 62, 509–515 (2008). https://doi.org/10.2478/s11696-008-0059-2

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  • DOI: https://doi.org/10.2478/s11696-008-0059-2

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