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Corporate Profile

Sizing Enzyme
Product description:

Sizing Enzyme

Overview

Sizing enzyme GR206 is using biotechnology to deal ordinary starchdirectly, so that it can reach paper surface sizing requirements. Sizing enzyme GR206 can replace general used surface sizing---oxidized starch in paper industry.

Action mechanism

Figure 1. sizing enzyme action mechanism illustrated

Sizing enzyme GR206 can randomly cut off the α-D-1,4 glycoside bondin the middle of starch molecular chain, without affecting α-D-1,6 glycoside bond, reduce molecular weight and decrease viscosity. Inactivating enzyme by heating process when the viscosity reached requirements, and the viscosity will be terminated and kept unchanged. It has flexibility which is unparalleled of oxidized starch. It can significantly improve penetration and binding force, improve surface strength and sizing effect of finished papers, and also can reduce the production of hair loss, off powder and other paper diseases.

Product advantages

  1. Simple operation without changing PH value, affecting subsequent production, with non-corrosive.
  2. Paper mill can self-produce series different viscosity starch glues using single starch material according to requirements.
  3. Overcome the disadvantages like high cost, difficult control to oxidation extent, environment pollution and others exist in traditional oxidized starch modification act.
  4. The amount of starch can be improved 15-30%, which can effectively stabilize index and reduce cost.
  5. Increase smoothness and surface strength of finished papers, reduce paper surface linting, and improve printability of finished papers.

Product Properties

 Appearance  brown liquid
 Solubility  soluble in water
 PH value  3.5-7.0
 Density  1.0-1.5g/cm3

Preparation conditions:

  1. Join certain water and starch into brewed pot as required and mix well.
  2. Add sizing enzyme(dosage: 0.01-0.03% relative absolutely dry starch), stir, through steam and begin to boil, begin pasting.
  3. Control heating curve based on starch viscosity.
  4. When pasting is finished, heating to 95℃(keep 15-20 minutes). The using temperature is controlled at 55-65℃ generally, special circumstances is determined by the requirements of manufacturers.

Figure 2. sizing enzyme modified starch process

Note

  • Control temperature and PH and keep in a appropriate range, otherwise the enzyme activity will be more substantial reduced.
  • Try to avoid unnecessary antact with product, wash hands with warm water after use, and avoid direct inhalation. Promptly sealed after use.

Storage & packaging

  • Store in a cool, dry place. The enzyme activity will not reduce 10% within 1 year when stored at 5-20℃. Product can’t be frozen.
  • The standard packaging is 20kgs/ drum, specific package can be determined by user requirements.