A comparative study of the degradation of different starches using thermal analysis

被引：34

作者：

Aggarwal, P ^{[1
]}

Dollimore, D ^{[1
]}

机构：

[1] UNIV TOLEDO, DEPT CHEM & PHARM, TOLEDO, OH 43606 USA

来源：

TALANTA | 1996年 / 43卷 / 09期

关键词：

starch degradation; thermal analysis;

D O I：

10.1016/0039-9140(96)01930-3

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

Four starches obtained from different sources were treated to thermal analysis and their mechanisms of degradation were deciphered using a rising temperature method of evaluation. A comparison of the solid state reactivity between the four starches was made, using a method known as the alpha(s)-alpha(r) method. By this method, it was possible to differentiate between four starches of completely different plant origin. Potato starch and rice starch were found to have the highest reactivity.

引用

页码：1527 / 1530

页数：4

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[4]

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