PAPER AND CARDBOARD COMPRISING PROTEIN MATERIAL

Abstract: The invention relates to paper or cardboard comprising protein in the paper fiber matrix. In addition, the invention relates to a method for manufacturing paper, wherein a step is carried out whereby proteins are introduced into the paper fiber matrix. Finally, the invention comprises the use of proteins in the fiber matrix of paper for modifying the properties of the paper.

Description: Title: Paper and cardboard comprising protein material The invention resides in the field of paper and carboard manufacturing. In particular, the invention relates to the use of proteins in paper and cardboard. Traditionally, starches and natural gums are used in large volumes in the paper and cardboard industry for improving the strength properties, and in a particular the dry-strength properties, of paper. More recently, anionic and cationic derivates of these starches and gums have also come into use (see, inter alia, EP-A-0 548 960, EP-A-0 545 228, W0- A-94/05855) , in addition to other modified natural products, such as sodium carboxymethyl cellulose, and synthetic water- soluble polymers, such as anionic and cationic polyacrylamides and polyvinyl alcohol (see, inter alia, EP-A-0 280 043, EP-A-0 478 177) . In this connection, further reference can be made to Kirk-Othmer, Encyclopedia of Chemical Technology, Third Edition (1981), John Wiley & Sons, Volume 16, 803 ff, in particular 814-819. Such additives are advantageous, both in an economical and in a technical/technological sense; they give the paper or the cardboard an added value. Apart from providing an added value in conventional paper and cardboard processes, the need for additives for increasing the strength is enhanced in particular by the increasing use of weaker fibers, old paper that is reused more and more often, and a further increasing use of fillers instead of fibers in this old paper, resulting in a decreasing strength potential, and the decreasing availability of strong, long-fiber components in the base pulp for paper. Actually, the invention is not limited to "waste-based" paper. The invention extends across the entire area of paper and cardboard manufacture, including paper based on "virgin fibre". The additives enhancing the paper strength are always high-molecular compounds with hydroxyl groups or cationic or anionic groups. These compounds can enter into interactions with the cellulose groups of paper fibers on a large scale. Thus, an increase of the number of bonds between the mutual paper fibers is created, which reinforces the fiber-fiber bond and, accordingly, improves the strengh properties of the final product. Surprisingly, it has now been found that proteins improve the strength properties of paper and cardboard and, in addition, have a large number of advantages when they are present in the paper fiber matrix. In particular, proteins provide, apart from improved SCT- ("Shortspan Compression Test") values or stiffness, CMT- ("Concora Medium Test") and burst factor values, which values are a measure for specific strength properties of the paper, in particular for the production of corrugated board, optimization possibilities and improvements in other constructional paper properties, such as stiffness, in properties of processability, such as foldability and creasability, and in functional properties, such as permeability to gases and liquids. Moreover, the use of proteins in paper manufacturing provides optimization possibilities and improvements in the field of general process control, usability of raw and auxiliary materials, and energy demand. Further, the above properties can be controlled depending on the manufacturing conditions and conditions of use, for instance climatological conditions, without this being at the expense of the reprocessability of the paper product and the output of the production process. The finding underlying the present invention is surprising to the extent that in conventional processes wherein starches are used as strengthening agent, strict requirements are imposed on the protein content that may be present in the starch product used. In particular, native (wheat, corn or potato) starch used for the manufacture of paper is supplied with an additional specification for a maximum protein content of 0.3-0.5 wt.%, calculated on the dry substance. Higher protein contents are supposed to act as contamination and to cause lump and dough formation, and to cause depositions in the system. Moreover, in a large number of cases, the presence of protein in starch causes problems concerning foam formation. These drawbacks occur to an enlarged extent when these proteins are exposed to higher temperatures in the paper-manufacturing process. Hence, the invention relates to paper comprising protein in the paper fiber matrix. By the term "paper" is also meant cardboard, in particular in the form of webs or sheets. In this specification and in the following claims, by "protein" is meant a polymer which substantially consists of amino acid residues. This broad definition comprises natural proteins, but also proteins obtained through technological operations, which proteins have adjusted properties, for instance different solubilities or viscosities, such as partly hydrolized proteins or proteins provided with specific substituents. It is further noted that US Patent 3,166,766 describes a product on the basis of old newsprint paper and a sealing material such as pitch. From this material, pipes, conduits and constructional plates are formed. To the pulp prepared from the old newsprint paper, cationic starch and soybean protein are added. Af er draining, the mass- is molded and dried at about 66°C. After that, the product is heated and pitch-impregnated. In respect of this final product, viz. moldings for constructional work, it is mentioned that the strength properties thereof have been improved in dry and wet conditions. Improvements have been made over the use of only cationic starch, whose strength properties are alleged to decrease on account of the rise of temperature. This decrease in strength is reduced or prevented by combining the cationic starch with soybean protein. The manufacture of paper or cardboard in web or sheet form is not described, while to soybean protein as such, no advantageous properties in the paper molding are ascribed. Further, the use of proteins as binding agent in coatings is known in the paper industry (see for instance EP- A-0 108 649, NL-A-8700330 and NL-A-9201805) . Coatings are provided on the surface of the paper for controlling the surface properties of paper. The binding agents used for this are film-forming compounds which fix non-binding components, for instance clay, pigments and chalk, in a coating layer. More in detail, the binding agents are mixed with the non-binding components and after this mixture has been applied to the paper surface, it forms a layer wherein the components, non-binding at first, are fixed. It is emphasized that proteins that are used as binding agent in a precoating or coating, are substantially provided on the paper layer. There is no or hardly any penetration of these proteins into the paper fiber matrix, and any reinforcement of fiber-fiber bonds will therefore be limited. It is explicitly stated that the use of proteins in coating layers on the paper does not fall within the concept of the present invention. Coating layers give a distinguishable layer, while in the paper products according to the invention at least an important part of the protein fraction, for instance at least 20%, preferably at least 40%, of the applied amount of protein, is present in the fiber matrix. Of course, it is possible to provide the paper product according to the invention with a conventional (surface) coating. Preferably, the paper according to the invention comprises at least 0.5 wt.%, more preferably at least 1 wt.%, and usually 2-8 wt.% protein in the paper fiber matrix, calculated on the weight of the dry substance. If less than 0.5 wt.% protein is used, the advantages according to the invention are obtained to too slight an extent or other conventional auxiliary substances are required for obtaining the desired paper properties. True, if more than 8 wt.% protein is used, paper of a very high added value is obtained, but often, the process is less attractive from a business- economical viewpoin . In fact, preferably 2-4 wt.% protein is introduced into the paper fiber matrix, as this combines the advantages of the invention with a favorable production price. Because the structure of protein molecules differs considerably from the paper fibers, especially in comparison with the known strengthening agents which, as far as structure is concerned, resemble paper fibers, it is surprising that the advantageous properties of the paper according to the invention are already obtained at these relatively low protein contents. For obtaining the advantages of the present invention, it is essential that protein molecules be present in the paper sheet. After all, the optimization of the fiber-fiber bond of the paper, whereby the resulting advantages can - probably - be explained, can only take place if sufficient protein material is present on, in, and between the fibers. In this manner, the paper fiber mass and the protein fraction form a whole; no sharply delimited protein masses and paper-fiber masses can be distinguished. An important advantage of the use of protein relative to starch is the extensive possibility of controlling the properties of the paper depending on the customer's wishes. In particular the controllability of the properties is considerably more flexible and extensive than the controllability that can be realized with s-tarch. It has been demonstrated that by introducing protein molecules into the paper fiber mass, the following properties can be positively modified and controllably influenced. In addition to the different strength properties, as expressed in, inter alia, burst pressure, tensile strength, tearing strength and ply-bond value, and the stiffness properties, as expressed in, inter alia, compression test value (SCT-value) , CMT-value and RCT- ("Ring Crush Test") value, the flexibility properties, such as stretch and bendability, can also be regulated. Moreover, by the degree of loading and/or the type of protein, the permeability of the paper to, for instance, moisture, vapor or gases can be reduced. These paper properties are important not only in wrapping papers on the basis of recirculated material, but also in solid cardboard and various types of paper on the basis of "virgin fiber" . The advantageous effects of using protein in the bulk of the paper depend, sometimes even to a high degree, on the nature of the protein introduced and/or the place or manner of application. By starting from, on the one hand, different types of protein material or mixtures thereof, or, on the other hand, by using special application techniques and through a combination of the two possibilities, paper of the desired properties can be manufactured. After taking cognizance of the specification of the present invention, it will be within the scope of a skilled person to adjust the paper-manufacturing process, including the raw and auxiliary materials to be used, depending on the wishes of the customer/user and the conditions. The specific advantages of using protein in paper are determined by, inter alia, one ore more of the following characteristics of the protein: the degree of water- solubility, (intrinsic) viscosity of the solution/dispersion, molecular weight and structural properties (hydrophobicity, polarity, acidity) of the proteins to be used. For instance, water-soluble proteins, such as wheat gluten rendered water- soluble, penetrate more into the fiber mass and will hence have greater effects on the strength of the paper, while insoluble, poorly soluble or only partly soluble proteins, such as native wheat gluten or soybean protein, will rather bond to the surface of the fibers and influence the porosity and permeability of the paper. Low-viscous soybean will penetrate more into the paper and will therefore have a relatively stronger impact on particular paper properties than high-viscous soybean. High-viscous soybean rather concentrates in the top layer and therefore has a less pronounced, or at least a different, effect on intrinsic paper properties. In principle, all proteins available can be used in paper. For instance, the inventors have established by experiment that the desired strength properties are obtained when commercially widely available vegetable proteins such as wheat gluten, modified wheat gluten, oat protein, barley protein, zeins, soybean protein, and pea protein, and animal proteins such as casein, whey protein, keratin, blood protein and gelatin. In fact, the availability and commercial aspects will therefore largely determine which protein will be utilized. In conventional paper-manufacturing processes, the first treatment consists in so-called pulping - preparing pulp by suspending fiber materials in optionally recirculated paper. In a large vat, by the use of mechanical energy, usually by stirring, and heating, usually with steam or warm water, fiber material is added to water. Through the mechanical and physical processing, the fiber material is dissolved or dispersed to create a liquid mash, the pulp. Next, the pulp is subjected to a number of treatments. For instance, the pulp is cleaned, with unusable, nonfibrous material being removed from the pulp. Moreover, if necessary, a fiber treatment, such as grinding, is carried out. Finally, the pulp is presented in a particular concentration to the paper machine which manufactures paper from the pulp. In accordance with the invention, during the method for manufacturing paper, a step is carried out whereby proteins are introduced into the paper fiber matrix. During the process pass from pulp vat to paper machine, auxiliary substances, including the protein used according to the present invention, can be added. Moreover, after sheet formation, the protein material can be provided thereon and then - by performing specific treatments - introduced into the fiber matrix. More in detail, during the wet phase, water-insoluble proteins can be introduced into the fiber pulp. Accordingly, the invention relates to a method wherein proteins which are insoluble or poorly soluble in water are added to the paper pulp. Moreover, during paper sheet formation, proteins can be introduced into the paper layer or between different layers of paper, if any, for instance through spraying or foaming. Also, the protein material can be introduced into the fiber mass by means of a depth or pressure treatment or impregnation of the paper already formed, for instance and preferably by means of a size press treatment. Finally, reference is made to the possibility of applying protein material to the dry paper web through spraying or other known application techniques. In accordance with a particular embodiment of the method according to the invention, a layer of protein is provided between two layers of paper. For instance, the protein layer is provided between a first and second paper layer in the wet phase of the paper process through spraying or foaming of a protein solution or suspension, after which the two paper layers are pressed together. In another embodiment of the method according to the invention, proteins are pressed into the paper by means of a size press treatment. During the size press treatment - a treatment which is generally used in the paper industry and is therefore known to a skilled person - a solution containing the protein to be used is pressed into the paper by means of rolling. The size press treatment can be carried out both one- sidedly on the top or bottom side of the paper web, and double-sidedly. In fact, the different application techniques can also be combined, to obtain for instance paper wherein native wheat gluten have been introduced into the pulp, and which is subjected to a size press treatment with low-viscous soybean proteins. The concentration range of the protein suspensions and solutions to be used is very wide. Depending on the intended effect, preparation containing 1-40 wt.% protein will normally be started from. In particular for use in the size press, higher protein concentrations have advantages with regard to the reduced drying energy thus required. Proteins can combine a low viscosity with high processing concentrations. This is in contrast with starch, where a concentration increase means a necessity of viscosity reduction. In preferred embodiments, the paper fibers are brought into close contact with the protein molecules either through mass-dosing to the pulp, or spraying, or size press-trea ing. In the above-mentioned techniques, it is always of importance that at least a part of the proteins be brought into close contact with the fibers in the paper fiber matrix. The invention relates to the use of proteins in the fiber matrix of paper for improving and directing paper properties such as strength, stiffness, permeability, surface properties and elasticity. In a particular embodiment, the invention relates to the use of proteins in the fiber matrix of paper for improving or adjusting the strength properties of the paper. It will be understood that when the protein, possibly in solid form, is introduced into the liquid pulp, the most homogeneous and uniform distribution can be obtained. When the protein material is pressed in, for instance in the size press treatment, a more local effect will be obtained. Moreover, when a size press is used, a part of the protein applied will remain on the paper surface and, as a consequence, influence more properties than those for which the protein is primarily used. Tests have demonstrated that when water-soluble proteins are applied by the size press method, the strength, including the burst strength and the stiffness (including CMT and SCT-value) of the paper increase. Water-insoluble proteins also increase the burst strength, although this effect is less strong than in the case where the water-soluble proteins are used. However, these water-insoluble proteins do not or hardly have an effect on the stiffness, such as the SCT-value, when they are applied by means of a size press treatment. The porosity of the paper is actually reduced. This can be explained by the fact that these insoluble proteins commonly have a higher molecular weight and/or are more hydrophobic and, ' during pressing, do not penetrate so deep into the paper fiber matrix. When a water-insoluble protein such as wheat gluten is provided between two pulp layers, the SCT-value of the paper does increase, because in that case, a more homogeneous distribution of the protein through the paper fiber matrix does indeed take place. Another specific advantage of the use of protein over conventional strengthening agents such as starch, gums and synthetic polymers is that the paper properties, and in particular the stiffness, are relatively better preserved at higher relative humidities. In addition, unlike the conventionally used starch and owing to the adjustable lower viscosities, proteins can be processed in higher dry-substance contents into the paper in both the one-sided and the double-sided size press, so that lower energy consumptions are possible in the subsequent drying process and higher productions per paper machine can be obtained. Through the use of insoluble proteins, a higher densification (lower porosity or greater closeness) in paper can be achieved than is possible through the use of starch. Finally, by combinations of different types of protein, specific properties of the paper can be controlled in an optimum manner. For starches, this combination possibility is clearly less extensive. In a preferred embodiment, the proteins are used in combination with starch. In this manner, it is rendered possible that, for instance, wheat flour is used in the paper industry. In that case, the industrial separation of wheat flour into gluten and starch, and mixing these raw materials again for the paper industry, are superfluous. Moreover, specific advantages of starch and protein can thus be combined. Presently, the invention will be specified with reference to the following examples. These examples will clearly demonstrate that a large number of paper properties can be controlled either by using different protein preparations or by using different application techniques, optionally in combination. On the basis of these data, a skilled person can readily determine by experiment how the quality of the paper to be manufactured can be adapted to the consumer's wishes. Example 1 For determining the effect of insoluble and soluble gluten protein depending on the place where the protein was provided, a protein suspension consisting of 10 g wheat gluten (Latenstein, composition on the basis of the dry weight of wheat gluten: 80% protein, 5-10% fat, 10-15% hydrocarbon) in 100 ml water and a protein solution consisting of 10 g soluble gluten (SWP; Amylu ) in 100 ml water were introduced into paper (recycled paper; D-liner; Roermond Papier) , so that, after drying of the paper, about 40 mg protein per 100 cm 2 paper is present. Protein was provided both on the surface of paper and between two sheets of paper, and then pressed into the paper fiber mass. As size press, a KCC 303 Control Coater (Bϋchel van der Korput B.V. ) was employed. For the application treatment and the subsequent impregnating step, a mini size press having a rolling pressure of 200,000 N/m 2 was used. In order to introduce protein between the paper layers, the protein solution or dispersion was sprayed on a paper sheet, after which a second sheet was pressed (pressure 2777 N/m 2 ) onto the sprayed sheet. Next, the SCT-value, the burst factor, the CMT-value, the porosity and the IBS-value were determined in a known manner, according to the standardized requirements, according to ISO, DIN, NEN, SCAN or Tappi. The SCT-value is the maximum compression force per width unit which a test strip can undergo under defined conditions until this strip becomes upset. The SCT- determination is usually carried out perpendicularly to the machine direction of the paper. The SCT-value is expressed in kN/m. The burst factor is determined from a burst pressure measurement. The burst pressure is the pressure exerted on a piece of paper at the moment when the paper cracks. The burst factor (expressed in kPa) is equal to the burst pressure multiplied by 100 per basic weight (g/m 2 ) . By the CMT-value of paper is meant the resistance to compression of 10 corrugations provided in the paper under defined conditions. The CMT-value is expressed in N. After the corrugations have been made at 170°C on a paper strip which is usually cut in the machine direction, this imitation corrugated cardboard to be measured is conditioned for a specific period at a relative air humidity of 50% and a temperature of 23°C, before the measurement is carried out. The porosity is the air volume which, as a result of a pressure difference on both sides of a paper sheet, flows through a particular paper surface within a particular length of time. The porosity is expressed in ml/min. The data of the comparison test are stated in Table 1. Table 1 Effect of gluten and soluble gluten on the paper properties If paper was treated with a size press with protein being provided on paper, particularly the use of soluble gluten resulted in an increase of the SCT-value and the burst factor. When protein is provided between paper layers, native gluten proves to give the highest SCT-value, while the modified gluten preparation gave the highest burst factor. The CMT-value was mainly increased by introducing soluble gluten into the paper by means of a size press treatment. The porosity of paper treated with the protein preparations decreased in all cases. The effect manifested itself most clearly when gluten was provided between the paper layers. The internal bond strength (IBS) was clearly increased through the provision of protein between paper layers. Example 2 In this example, it is demonstrated that the degree of penetration of protein into the paper when provided by means of a size press, influences the properties obtained. For the effects, reference is made to Table 1. The degree of penetration depends on the molecular weight and the solubility of the protein used. In order to determine the place and distribution of the protein on and in the paper, the protein should be colored. For that purpose, a piece of paper subjected to size-pressing with soluble gluten was placed in a solution of amido black (45 ml methanol, 10 ml glacial acetic acid, 45 ml demiwater and 100 mg amido black) . The whole was slowly agitated for one hour. Next, the paper sample was placed in a decoloring liquid (90 ml methanol, 2 ml glacial acetic acid and 8 ml demiwater) and agitated therein for 20 hours. During this treatment, the decoloring liquid was freshened 5 times. After that, thin slices were cut from the decolored preparation and examined with a light microscope. Fig. 1 is a representation showing the distribution of the protein in the paper. The penetration of soluble gluten proves to be comparable with that of starch. The same procedure is carried out utilizing native wheat gluten. The data appear from the representation of Fig. 2. The insoluble gluten proves to concentrate rather at the surface. A relatively small part of the-protein fraction penetrates. Example 3 In this example, it was checked how much protein that is added to the pulp or, through spraying, between two paper layers, disappears with the process water. The amount of protein, calculated on the weight of the dosed amount, ending up in the paper is the retention. For the two separate cases, mention is made of a spraying retention and a fiber retention. For determining the spraying retention, double-layered sheets were made, with two paper layers being pressed together. Native gluten as well as soluble gluten was sprayed between the sheets, in the manner as . described in example 1. After drying, the amount of protein in the paper was determined. The spraying retention was obtained by dividing this amount by the amount of protein provided per gram of paper, and by multiplying this value by 100%. The fiber retention was determined utilizing a so- called Britt Dynamic Drainage Jar, an apparatus especially designed for this purpose. Added to the paper pulp were an amount of native gluten and an amount of soluble gluten. After the manufacture and drying of paper, the protein content of the paper was determined. After dividing by the amount of protein that was introduced into the pulp per gram of fiber material and multiplying by 100%, the fiber retention is obtained. The results are stated in the following table. TABLE 2 Retention for gluten and soluble gluten spraying retention(%) pulp retention(%) gluten 100 70 soluble gluten 25 10 Both the fiber retention and the spraying retention of the protein proved to be dependent on the solubility. A poor solubility of the protein, in this case native gluten, provided a good retention. The retention of gluten protein sprayed between two paper sheets proved to be even 100%. Example 4 In this example, the solubility of the protein is adjusted by deamidating insoluble gluten. An acid 5% protein suspension was autoclaved at 1 bar excess pressure for 30 minutes at 120°C. By varying the acidity, the deamidation degree was varied. The increased solubility of the protein had as a result that both the fiber retention and the spraying retention were decreased, but that at the same time, more protein penetrated into the paper during the size press treatment. The following table shows that the paper properties can be constrolled specifically. Native wheat gluten increases only the SCT-value, while deamidated gluten increases both the SCT-value and the burst factor. TABLE 3 Spraying retention, increase of the SCT-value and the burst factor relative to the control during the provision of (deamidated) protein between paper. treatment increase SCT- increase spr.retention value burst factor (%) (kN/m) (kPa) native gluten 1.6 10 100 5% deamidated 0.4 23 82 gluten 10% deamidated 1.5 109 75 gluten 15% deamidated 0.9 65 64 gluten 20% deamidated 0.7 90 60 σluten Table 3 shows that both the SCT-value and the burst factor have an optimum for gluten of a deamidation degree of 10%. Native gluten increase the SCT-value; however, the burst factor remains substantially the same relative to the control - the zero value of the paper that is not treated or treated with water only. It is further observed that there is a clear connection between the degree of deamidation and the spraying retention. A high deamidation degree results in a lower retention. Example 5 In this example, a comparison is made for the SCT-value of different proteins, depending on the amount applied. The protein fractions are introduced into the paper with the above-mentioned size press. For preparing a keratin solution, a method described in US-A-3 , 642,498 was used. 12 gram keratin was suspended in a mixture of 70 ml 96% ethanol, 20 ml water, 1.4 ml concentrated ammonia and 4.8 ml glycerol. The suspension was held at 70°C for 30 minutes. Subsequently, the undissolved portion was removed through centrifugation and the supernatant was provided on paper. Zeins and gliadines are dissolved in 96% ethanol and then provided on paper. All other proteins are dissolved/suspended in water and provided on paper with the mini size press. In Fig. 3, the SCT-values for different proteins in different amounts are plotted out. The Figure shows that there is a linear connection between the amount of soluble gluten provided and the SCT-value. In comparison with soluble gluten, high-viscous soybean results in a significantly lower SCT-value. This is probably caused by the higher viscosity or the higher molecular weight of this soybean preparation compared with the soluble gluten, so that this protein penetrates less into the paper. Further, it is shown that compared with soluble gluten, paper treated with whey protein has a lower SCT-value at high protein amounts only. Finally, it is shown that in comparison with soluble gluten, the use of zeins results in a higher SCT- value. Example 6 For paper wherein different proteins are included, the Cobb-value was in each case determined. The Cobb-value is the amount of water that is absorbed by the paper per 2 under standard conditions, wherein one side of the paper is contacted with water for a specific time. In this example, the standard ISO-method was adjusted by limiting the contact time of the water with the paper to 10 seconds. As can be seen from the following table, the Cobb-value proved to be highly dependent on the type of protein that was introduced into the paper according to the invention. The Cobb-value is limited in particular by introducing soybean protein, zeins and casein into the paper. The control value is again the value for paper that has not been treated or treated with water only. TABLE 4 The Cobb-value for different proteins. control gluten soybean prot. zeins whey protein casein 2.5 2.3 0.3 0.6 1.4 0.4 Example 7 In this example, the effect of the use of both starch and flour (about 10 wt.% gluten and about 90 wt.% starch) was studied. To that end, suspensions of flour and native starch were introduced into the paper by means of the size press method. The solutions of the above-mentioned macromolecules were set at a desired viscosity by subjecting both the starch and the flour fractions to a degradation with acidified ammonium persulfate. For an interference-free size press application, the viscosity of the starch suspension should be between 30 and 80 cP; good results with the flour suspension are already obtained at a viscosity of only 15 cP. The results are stated in the following table. TABLE 5 Increase of the SCT-value and the burst factor relative to the control during the use of flour or starch. SCT-value (kN/M) burst factor (kPa) starch 0.75 48 flour 0.65 42 It has been found that the use of flour gives almost the same increase in SCT-value and burst factor as starch or modified gluten. Moreover, a further influencing of the strength properties can be obtained by using a flour suspension having a different viscosity.

Claims: CLAIMS 1. Paper or carboard in sheet or web form, comprising protein in the paper fiber matrix. 2. Paper or cardboard according to claim 1, comprising 0.5-8 wt.% protein in the paper fiber matrix, calculated on the weight of the dry substance. 3. Paper or cardboard according to claim 1 or 2, comprising 2-4 wt.% protein in the paper fiber matrix. 4. Paper or cardboard according to any one of the preceding claims, also comprising the starch. 5. A method for manufacturing paper or carboard in sheet or web form, comprising a step whereby proteins are introduced into the paper fiber matrix. 6. A method according to claim 5, wherein water-insoluble proteins are added to the paper pulp. 7. A method according to claim 5 or 6, wherein a layer of protein is provided between two paper layers. 8. A method according to any one of claims 5, 6 or 7, wherein proteins are pressed into the paper by means of a size press treatment. 9. Use of proteins in the fiber matrix of paper or cardboard for improving or adjusting the strength properties, stiffness properties, permeability, surface-properties and elasticity of the paper. 10. Use according to claim 9, wherein the starting material is "virgin fiber" paper or recirculated paper.

Inventors: KOLSTER PETER, KUYPERS GERARDUS HENRICUS, MAESSEN MATHEUS PETRUS MARIE, MULDER WILHELMUS JOHANNES, VAN KESSEL LOUIS PETER MARIE, KOLSTER, PETER, KUYPERS, GERARDUS, HENRICUS, MAESSEN, MATHEUS, PETRUS, MARIE, MULDER, WILHELMUS, JOHANNES, VAN KESSEL, LOUIS, PETER, MARIE
Applicants: KESSEL LOUIS PETER MARIE VAN, KOLSTER PETER, KUYPERS GERARDUS HENRICUS, MAESSEN MATHEUS PETRUS MARIE, MULDER WILHELMUS JOHANNES, ROERMOND PAPIER BV, KOLSTER, PETER, KUYPERS, GERARDUS, HENRICUS, MAESSEN, MATHEUS, PETRUS, MARIE, MULDER, WILHELMUS, JOHANNES, ROERMOND PAPIER B.V., VAN KESSEL, LOUIS, PETER, MARIE
Application year: 1996
Main classification: D21H17
IPC codes: D21H17, D21H27