Thermal properties of starch succinates
| Autor: | Antonius Kettrup, N. Milanov, G. Matuschek, Ewa Rudnik |
|---|---|
| Rok vydání: | 2005 |
| Předmět: |
Thermogravimetric analysis
Materials science Starch food and beverages Reactive extrusion engineering.material Condensed Matter Physics Thermogravimetry chemistry.chemical_compound chemistry Coating Succinates engineering Organic chemistry Thermal stability Physical and Theoretical Chemistry Thermal analysis Instrumentation Nuclear chemistry |
| Zdroj: | Thermochimica Acta. 427:163-166 |
| ISSN: | 0040-6031 |
| Popis: | Starch succinates are starch derivatives used as binders and thickening agents in foods, tablet disintegrants in pharmaceuticals, surface sizing agents and coating binders in paper. A series of starch esters with different degrees of substitution (DS = 0.008–0.639) prepared by reactive extrusion were studied. Potato, wheat and corn starch were investigated. Thermooxidative behaviour of starch succinates was studied by simultaneous thermal analysis–mass spectrometry (STA–MS) method. The thermal stability of starch esters depends on the degree of substitution (DS). With an increase in DS, thermal stability increases. The major differential thermogravimetric (DTG) peaks are observed below 300 °C. The most abundant ions found are H2O+ and CO2+. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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