Thermal properties of starch succinates

被引：44
作者：
Rudnik, E
Matuschek, G
Milanov, N
Kettrup, A
机构：
[1] Ind Chem Res Inst, PL-01793 Warsaw, Poland
[2] GSF Forschungszentrum Umwelt & Gesundheit GMBH, Inst Okol Chem, Neuherberg, Germany
来源：
THERMOCHIMICA ACTA | 2005年 / 427卷 / 1-2期
关键词：
starch esters; thermal stability; thermogravimetric analysis;
D O I：
10.1016/j.tca.2004.09.006
中图分类号：
O414.1 [热力学];
学科分类号：
摘要：
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 300degreesC. The most abundant ions found are H2O+ and CO2+. (C) 2004 Elsevier B.V. All rights reserved.
引用
收藏
页码：163 / 166
页数：4
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