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Open Access Green as soon as Postprint is submitted to ZB.
Thermal stability and degradation of starch derivatives.
J. Therm. Anal. Calorim. 85, 267-270 (2006)
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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Publication type
Article: Journal article
Document type
Scientific Article
Keywords
starch derivates; starch esters; starch ethers; thermal degradation
ISSN (print) / ISBN
1388-6150
e-ISSN
1588-2926
Quellenangaben
Volume: 85,
Issue: 2,
Pages: 267-270
Publisher
Springer
Non-patent literature
Publications
Reviewing status
Peer reviewed
Institute(s)
Institute of Ecological Chemistry (IOEC)
PPM-MEX-Molecular EXposomics (MEX)
Cooperation Group Comprehensive Molecular Analytics (CMA)
PPM-MEX-Molecular EXposomics (MEX)
Cooperation Group Comprehensive Molecular Analytics (CMA)