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Rudnik, E.* ; Matuschek, G. ; Milanov, N. ; Kettrup, A.*

Thermal stability and degradation of starch derivatives.

J. Therm. Anal. Calorim. 85, 267-270 (2006)

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Open Access Green möglich sobald Postprint bei der ZB eingereicht worden ist.

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Thermal behaviour of different starch derivatives, i.e. starch esters and ethers having degree of substitution (DS) in the range of 0.02-0.18 were studied. Potato, maize and wheat starches were used. Measurements were carried out by coupled thermal analysis/mass spectrometry method (STA-MS) in air atmosphere. The major DTG peak during the investigation for starch derivatives is observed below 300 degrees C. The mass loss up to a temperature of 300 degrees C is about 50%. The most abundant ions found are H2O+ and CO2+. For the studied starch derivatives with a low degree of substitution (DS < 0.18) no correlation was found between thermal stability and the level of substitution regardless of the nature of substitution.

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