• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.44 no.2
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• pp.35-41
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• 2012

In this study, wheat starch adhesive was investigated the shape and structure of starch, the difference in characteristics such as chemical composition according to the fermenting period of 2 years or less. The fermenting period of wheat starch adhesive is 1 month, 2months, 4 months,6 months, 1 year, 2years old. The wheat starch adhesives were investigated total sugar contents, protein contents, properties of gelatinization, pH, the bonding strength and also observed the surface of starch,. As a result, the longer the fermenting period, the increasing in total sugar contents and decreasing in protein contents. The particle shape and surface were similar regardless of the period. In addition, properties of gelatinization according to the fermenting period also could not see the difference. In pH of the adhesive, the longer the fermenting period, the near to neutral. The adhesive was high bonding strength in 4 months, but appeared a tendency to decrease from 6 months. The damage assessment through the UV degradation in regard to the papers applied the adhesive was accomplished. Color difference was no change except 1 month. The 4 months and 6 months' pH was each 5.0, 5.2. But it was near to neutral that the 12 months and 24 months' pH was each 5.7, 5.9.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.44 no.2
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• pp.67-73
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• 2012

Structural stability and shock absorption are important properties for corrugated board. In order to maintain structural stability, adhesive properties between top/bottom liners and corrugated medium are not only essential but also important for productivity and product quality. Borax has been an essential ingredient in corrugating adhesive solution. Borax increases viscosity, bonding between starchs and green adhesive bond. The objective of this research is to improving adhesive strength and viscosity stability by adding cross-linking agent instead of borax. Rheology and penetration of main starch gelatinization slurry were affected by borax addition level. Borax increased viscosity and decreased viscosity stability, while cross-linking additives increased viscosity stability and adhesive strength by anchoring effect.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.38 no.2 s.115
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• pp.43-51
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• 2006

Starch is widely used as an adhesive material in the paper and corrugated board industry. The adhesion problem of corrugated board is categorized by two main parts called zipper board and white glue line. The object of this research is to investigate the factors affecting the adhesion problem by the gelatinization of various starch solutions and dynamic penetration properties measurements of various commercial base paper and handsheets. Flow property of starch solution is affected by sodium hydroxide addition and reaction level. Absorption property of commercial base papers and handsheets is affected by sizing and stock composition. Optimum bonding between top/bottom liners and corrugated medium is accomplished by acceptable flow viscosity of mixed starch solution and proper adsorption characteristic of base paper.

• Food Science and Preservation
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• v.20 no.5
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• pp.621-627
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• 2013

This study was conducted to investigate the effect of Curcuma longa L. powder (CLP) on the quality characteristics of a dumpling shell. Dumpling shell samples were prepared with wheat flour and different amounts of CLP were added to them, after which their instrumental characteristics and sensory evaluation were investigated. The gelatinization temperature of the CLP-wheat flours composite increased, whereas its initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 min and maximum viscosity all fell with the increasing CLP content, as measured via amylography. As increasing amounts of CLP were added, the L value decreased, whereas the a and b values increased. With regard to the textural characteristics, the CLP additive became harder, more cohesive and adhesive, and less springy. The DPPH free radical scavenging activity increased significantly as the CLP content increased (p<0.05). Overall, the dumpling shells with 3% CLP were preferred over the other samples, as tested via sensory evaluation.