THE THERMAL-DEGRADATION KINETICS OF DEXTRAN AND PULLULAN

被引：10

作者：

KATSIKAS, L ^{[1
]}

JEREMIC, K ^{[1
]}

JOVANOVIC, S ^{[1
]}

VELICKOVIC, JS ^{[1
]}

POPOVIC, IG ^{[1
]}

机构：

[1] UNIV BELGRADE, FAC TECHNOL & MET, KARNEGIJEVA 4, POB 494, YU-11001 BELGRADE, YUGOSLAVIA

来源：

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY | 1993年 / 40卷 / 02期

关键词：

DEXTRAN; KINETICS; PULLULAN; THERMAL DEGRADATION;

D O I：

10.1007/BF02546620

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

The effect of molar mass and, in the case of dextran, of the degree of branching on the thermal degradation kinetics of dextran and pullulan was studied in the presence and absence of oxygen. Although the initial mass loss of the dextran samples occurred at higher temperatures than that of the pullulan samples, the overall thermal degradation activation energies were lower for dextran than for pullulan. In the case of dextran the thermal stability was found to decrease with molar mass and degree of branching. The molar mass of pullulan, in the range of 10(4) to 10(5) g/mol, appeared to have no significant influence on the thermal characteristics of the samples.

引用

页码：511 / 517

页数：7

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