Cereal Chem 42:421 - 428.  |  VIEW ARTICLE

Enzymatic Modification of Wheat Flour for Paper Sizing.

R. M. Ward and J. E. Gastineau. Copyright 1965 by the American Association of Cereal Chemists, Inc. 

Soft white winter and soft red winter wheat flours were selected for modification studies. The flours were treated with amylolytic and proteolytic enzymes commercially available and also with the enzymes present in the flours for the preparation of suitable paper-sizing adhesives. Twenty percent wheat flour slurries were enzymatically modified under varying pH, time, and temperature conditions. The slurries were then heated at 95 C. for 30-45 min. to gel the starch and inactivate the enzyme. The resulting products, with viscosities from 1,000 to 5,000 cp., were applied to 7- x 8-in. sheets of unsized paper to determine their suitability as paper sizes. Conditions were established that gave adhesives which compared favorably with sizing materials now used industrially.