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Thermal Properties of Amylose and Its Derivatives Part I
Author(s) -
Desai D. H.,
Patel K. C.,
Patel R. D.
Publication year - 1976
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19760281104
Subject(s) - amylose , chatterjee , chemistry , thermal stability , propionate , thermal decomposition , nuclear chemistry , organic chemistry , starch , linguistics , bengali , philosophy
A study on the thermal analysis of amylose and some of its derivatives viz., amylose‐palmitate, ‐succinate and sodium carboxymethyl amylose (NaCMA) has been carried out. The TG and DTA data have been analyzed using the methods of Chatterjee and Reich . The Chatterjee method adequately explained the initial part of the decomposition, whereas overall activation energy has been obtained by Reich 's method. The results indicated that except with amylose succinate the esterification increased the thermal stability of all the amylosic derivatives compared to amylose. NaCMA showed relatively low thermal stability. The following order of stability was noted: amylose palmitate > amylose acetate > amylose propionate > amylose > NaCMA > amylose‐succinate.