A Comparison of Enzyme Converted Starches Used in Surface Sizing

A literature survey shows an increasing trend in the direction of using enzyme converted starch tub sizing solutions in paper making. Bacterial alpha amylase seems indicated as the best available enzyme for this type of conversion. Little or no information concerning the differences in sizing solutions prepared from different varieties of starch was found. Laboratory work comparing corn and potato starch, both enzymes converted under comparable conditions, indicates a conclusion that the optimum point of starch conversion is obtained by using the minimum concentration of enzyme which is capable of producing the desired sizing solution viscosity. Potato starch seems to possess the property of reaching sizing viscosities at a lower enzyme conversion concentration than corn starch