PuSH - Publikationsserver des Helmholtz Zentrums München

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

Thermal stability and degradation of starch derivatives.

J. Therm. Anal. Calorim. 85, 267-270 (2006)
Verlagsversion DOI
Open Access Green möglich sobald Postprint bei der ZB eingereicht worden ist.
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.
Altmetric
Weitere Metriken?
Zusatzinfos bearbeiten [➜Einloggen]
Publikationstyp Artikel: Journalartikel
Dokumenttyp Wissenschaftlicher Artikel
Schlagwörter starch derivates; starch esters; starch ethers; thermal degradation
ISSN (print) / ISBN 1388-6150
e-ISSN 1588-2926
Quellenangaben Band: 85, Heft: 2, Seiten: 267-270 Artikelnummer: , Supplement: ,
Verlag Springer
Begutachtungsstatus Peer reviewed