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
收藏
页码：1527 / 1530
页数：4
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