지류 문화재 보존처리용 전분계 풀의 특성 (제1보) - 전분의 종류에 따른 접착 특성

This study was carried out to investigate the characteristics of starch paste which was used for the conservation of paper properties. Three kinds of commercial corn starch and five kinds of fermented wheat starch were examined on the contents of amylose and amylopectin, shapes of particles, and viscosity and pH of paste. And adhesive strength on the drying, accelerated aging, and wetting treatments were measured. The contents of amylopectin of oxidized corn starch were higher those of cationic corn starch, unmodified corn starch, and fermented wheat flour. In case of fermented wheat flour, increasing of a fermentation period was resulted in increasing of amylopectin contents. The particle shapes of commercial corn starch showed with a uniform polygon, but fermented wheat flour showed with a mixture of small and large oval types. The viscosity of oxidized corn starch were very lower those of cationic corn starch and unmodified corn starch. And increasing of a fermentation period of wheat flour was resulted in increasing of viscosity. The pH of commercial corn starch were 3.6-7.5 and fermented wheat flour were 3.6-5.2. Through the examination on the nature and adhesive strength of starch paste, the oxidized corn starch 60 cps which is the name of products and wheat flour which had fermented for 5 years were considered that most suitable for conservation of paper properties.