Starch radicals Part IV: Thermoanalytical studies

Amaranthus waxy starch was blended and kneaded with D-fructose, D-glucose, sucrose, egg albumin and/or ethyl stearate to form semiartificial complexes. These complexes were then thermolyzed in the range of 20-500 degrees C in a crucible of derivatograph. Thermoanalytical studies of thermal gravimetry, differential thermogravimetry and differential thermoanalysis revealed that any generation of free radicals was manifested by no well-defined energetical effect and proceeded after the main thermal effects due to the decomposition of starch. It corresponded to the end of a rapid decomposition, i.e. to the 59-66% sample weight loss.