Thermalstability and degradation of starch derivatives |
| |
Authors: | Ewa Rudnik G. Matuschek N. Milanov A. Kettrup |
| |
Affiliation: | 1. Department of Chemical Engineering and Technology, Institute of Technology, Banaras Hindu University, Varanasi, India, 221005
|
| |
Abstract: | 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°C. The mass loss up to a temperature of 300°C is about 50%. The most abundant ions found areH2O+ 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. |
| |
Keywords: | starch derivatives starch esters starch ethers thermal degradation |
本文献已被 SpringerLink 等数据库收录! |