裱褙用漿糊性質之分析

Analysis of Starch Pastes Used in the Mounting of Paper Culture Artifacts

漿糊是書畫裱褙不可或缺之材料，而漿糊的性質受到澱粉種類及煮糊條件影響。本試驗探討各種澱粉之糊化溫度及分析不同漿糊對紙張保存之影響。由實驗結果得知，各種澱粉之糊化溫度以小麥澱粉較高，約為85-90°C，玉米澱粉為75-80°C，樹薯澱粉為65-70°C，而馬鈴薯澱粉較低，僅為60°C。漿糊的黏度隨煮糊溫度之上升而提高，但溫度超過糊化溫度之後，黏度反而下降。糊中添加過量明礬不但使紙張pH值變低，且耐摺強度亦隨劣化時間增加而急速下降。乳香及花椒的添加則會使紙張白度下降。市售漿糊常添加過量明礬及石碳酸，不利紙張之保存。 Starch pastes are the most important material in mounting scrolls. The types of Starch and heating temperature could affect the properties of starch pastes. It is the aim of this study to investigate the effects of heating temperature of various starches and deterioration of starch paste coated paper aged in 85°C, R.H. > 95%. On the preservation of paper the results were that the gelatinizing temperatures depended on the types of starch; that is ca.85-90°C for wheat starch, 75-80°C for corn starch, 65-70°C for tapioca starch and 60°C for potato starch. The viscosity of paste increased with an increase in heating temperature. If temperature is too high, the viscosity will decrease. Paste with too much alum not only decreased the pH value but also deteriorated the folding endurance of starch paste coated paper. Addition of oregano (Fructus Zanthoxily) and mastic reduces the brightness of paper. Alum and phenol-added pastes arc unfavorable to paper permanence.

Starch pastes are the most important material in mounting scrolls. The types of Starch and heating temperature could affect the properties of starch pastes. It is the aim of this study to investigate the effects of heating temperature of various starches and deterioration of starch paste coated paper aged in 85°C, R.H. > 95%. On the preservation of paper the results were that the gelatinizing temperatures depended on the types of starch; that is ca.85-90°C for wheat starch, 75-80°C for corn starch, 65-70°C for tapioca starch and 60°C for potato starch. The viscosity of paste increased with an increase in heating temperature. If temperature is too high, the viscosity will decrease. Paste with too much alum not only decreased the pH value but also deteriorated the folding endurance of starch paste coated paper. Addition of oregano (Fructus Zanthoxily) and mastic reduces the brightness of paper. Alum and phenol-added pastes arc unfavorable to paper permanence.