CAJ | 학술논문

以传统书画装裱粘接剂所用的小麦面粉和淀粉为原料，采用快速黏度分析仪（RVA）试其黏度，对比2种粉在不同浓度、最高温度、搅拌时间和速率下糊化曲线，测试了不同陈化时间对成糊淀粉粘接力的影响，及老化裱件的色差、pH值和剥离强度。结果表明，糊化曲线受粉种类和条件影响不大；陈化时间越长，剥离强度越小。
이전통서화장표점접제소용적소맥면분화정분위원료，채용쾌속점도분석의（RVA）시기점도，대비2충분재불동농도、최고온도、교반시간화속솔하호화곡선，측시료불동진화시간대성호정분점접력적영향，급노화표건적색차、pH치화박리강도。결과표명，호화곡선수분충류화조건영향불대；진화시간월장，박리강도월소。
Using wheat starch and wheat flour, used as the binding materials in the traditional mounting of calligraphies and paintings, as the raw materials, their gelatinized products were investigated by using a rapid viscosity analyzer(RVA). The gelatinization curves obtained from the both materials at different concentrations, peak temperatures, mixing times and shirring speeds were compared. The effects of standing time on the adhesion of gelatinized starch and of ageing on the peeling strength, colour shading and pH value of the mounting samples were tested. The results showed that the effect of the wheat variety and the gelatinization conditions on the gelatinization curves was not conspicuous; the longer the standing time, the lower the peeling strength.