A method of comparison between corn starch and its products using thermal analysis

被引：20

作者：

Aggarwal, P ^{[1
]}

Dollimore, D

机构：

[1] Univ Toledo, Dept Chem, Toledo, OH 43606 USA

[2] Univ Toledo, Coll Pharm, Toledo, OH 43606 USA

来源：

INSTRUMENTATION SCIENCE & TECHNOLOGY | 1999年 / 27卷 / 03期

关键词：

D O I：

10.1080/10739149908085849

中图分类号：

O65 [分析化学];

学科分类号：

070302 [分析化学]; 081704 [应用化学];

摘要：

Corn starch, high amylose starch, and high amylopectin starch obtained from corn are all biopolymers of glucose. These materials were treated to thermal analysis using thermogravimetry, in order to compare the solid state reactivity of the individual components with that of corn starch. The TG plots in all three cases appeared almost identical. This data was then converted into an alpha(r)-alpha(s) plot and the solid state reactivity determined on a comparative basis. This showed that amylose was the most reactive, followed by corn starch and amylopectin was the least reactive. In this way material with very similar chemical structure could be compared.

引用

页码：191 / 197

页数：7

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