Thermal stability and degradation of starch derivatives

Estudo do amido de farinhas comerciais comestíveis

“…O evento de degradação do polissacarídeo ocorre por despolimerização quando a temperatura aplicada excede os 300 °C [31][32][33][34] .…”

Effect of a natural polyphenolic extract on the properties of a biodegradable starch-based polymer

“…That is, during aging, owing to the high temperature it is likely that the hydroxyl groups of pyranose rings in the starch fraction undergo condensation, resulting in water removal, and consequent ether linkage formation [38,39]:…”

Thermoanalytical and starch content evaluation of cassava bagasse as agro-industrial residue

“…The first stage between 30°C and 150ºC is due to the loss of moisture content which represents 11.19% of the total mass. The next stage begins at 255.9ºC and represents the decomposition of hemi cellulose and cellulose bonds and, in addition, for untreated samples complete breakdown of starch (Aggarwal and Dollimore, 1998;Rudnik et al, 2006). Since next degradation (close to 340ºC) does not occur in inert atmosphere, it was supposed that the oxidation of the partially decomposed matter starts TG curves of the acid treated cassava bagasse, shows that the amount of lignin decreased due to the reducing of the degradation peak's.…”

“…The modified starch production is an alternative that is in continuous development to surpass one or more limitations of native starches and thus to increase the utility of this polymer for industrial applications Leonel, Cereda and Roau, 1999;Rudnik et al, 2006;Wurzburg, 1986). Furthermore, there has been an increased exploitation of organic residues from various sectors of agriculture and industries over the past few decades.…”