{"title":"Decoupling the effects of mass fraction, protein content, and gelatinization temperature in wheat starch-based paste on Xuan paper degradation","authors":"Panpan Liu, Mantang Ge, Xunwei Li, Yuyao Ruan, Yuhu Li, Yu Luo","doi":"10.1038/s40494-026-02483-x","DOIUrl":null,"url":null,"abstract":"Wheat starch-based paste is a traditional adhesive used in paper relic conservation. This study systematically investigates the effects of three key parameters (mass fraction, protein content, and gelatinization temperature) in wheat starch-based paste on the degradation behavior of Xuan paper. ATR-FTIR characterized the molecular structure of Xuan paper after separate starch and flour treatment. Through a 23 factorial experimental design, we demonstrate that mass fraction serves as the primary factor controlling paper lightness loss, yellowing, color change increase, and acidification, while protein content predominantly governs the reduction in 400 nm reflectance. Protein conformational changes indicated by fluorescence red shifts and a shift from α-helix to random coil structures were key factors in loss of film flexibility. After 17-day degradation, paste-treated paper showed more severe degradation in optical properties and developed microcracks, contrasting with untreated paper in wettability and crystallinity. The work provides a framework for understanding wheat paste-induced paper degradation.","PeriodicalId":19270,"journal":{"name":"npj Materials Degradation","volume":"14 1","pages":""},"PeriodicalIF":7.5000,"publicationDate":"2026-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"npj Materials Degradation","FirstCategoryId":"0","ListUrlMain":"https://doi.org/10.1038/s40494-026-02483-x","RegionNum":2,"RegionCategory":"材料科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"MATERIALS SCIENCE, MULTIDISCIPLINARY","Score":null,"Total":0}
引用次数: 0
Abstract
Wheat starch-based paste is a traditional adhesive used in paper relic conservation. This study systematically investigates the effects of three key parameters (mass fraction, protein content, and gelatinization temperature) in wheat starch-based paste on the degradation behavior of Xuan paper. ATR-FTIR characterized the molecular structure of Xuan paper after separate starch and flour treatment. Through a 23 factorial experimental design, we demonstrate that mass fraction serves as the primary factor controlling paper lightness loss, yellowing, color change increase, and acidification, while protein content predominantly governs the reduction in 400 nm reflectance. Protein conformational changes indicated by fluorescence red shifts and a shift from α-helix to random coil structures were key factors in loss of film flexibility. After 17-day degradation, paste-treated paper showed more severe degradation in optical properties and developed microcracks, contrasting with untreated paper in wettability and crystallinity. The work provides a framework for understanding wheat paste-induced paper degradation.
期刊介绍:
npj Materials Degradation considers basic and applied research that explores all aspects of the degradation of metallic and non-metallic materials. The journal broadly defines ‘materials degradation’ as a reduction in the ability of a material to perform its task in-service as a result of environmental exposure.
The journal covers a broad range of topics including but not limited to:
-Degradation of metals, glasses, minerals, polymers, ceramics, cements and composites in natural and engineered environments, as a result of various stimuli
-Computational and experimental studies of degradation mechanisms and kinetics
-Characterization of degradation by traditional and emerging techniques
-New approaches and technologies for enhancing resistance to degradation
-Inspection and monitoring techniques for materials in-service, such as sensing technologies