中文摘要：

将玉米淀粉（CS）通过交联、醚化、胺化等工艺制备得到交联氨基淀粉（CAS），并对其性质及其对纸张的增强效果进行了试验。实验通过FT-IR及1H-NMR分析交联氨基淀粉的结构，表明已成功制备取代度为2．56％的交联氨基淀粉。此外，其作为增强剂可以显著提高纸页机械强度，在糊化温度为70℃，加入量为1％时效果最优。

英文摘要：

Crosslinked amino starch was prepared by crosslinking, etherification, amination of corn starcn ano me strengthening effect on paper sheet was thoroughly investigated. The results showed that the cross-linking amino starch of degree of substitution 2.56% had been successfully prepared by FT-IR and 1H-NMR analysis. In addition compared to corn starch, the gelatinization temperature of crosslinked amino starch was decreased and the stability was increased by DSC and TG analysis. Moreover, crosslinked amino starch, as strengthening agent of paper, could significantly improve the mechanical strength of paper sheet through the experiments and at the gelatinization temperature of 70℃, the addition amount of 1% the mechanical property was the most optimal.