Thermal Degradation and Stability of Starch

Thermal Degradation and Stability of Starch

CD BioGlyco provides powerful measurement platforms and analysis tools. Our high-quality services can greatly speed up your research on starch. We have confidence to be your essential research assistant in the field of glycobiology.


Starch is one of the main polymers that exist in nature. Compared with other natural and synthetic biodegradable polymers, starch has shown numerous advantages. Its application has expanded from traditional food, paper and textile industries to packaging and medicine delivery and many other areas.

The thermal degradation of a polymer is when the polymer begins to undergo chemical changes at high temperatures without the participation of other compounds. Many food products containing polysaccharides, mostly starch and cellulose, are processed by heat treatment. Similar to the formation of caramel from monosaccharides and disaccharides, the chemical structure of carbohydrates can be significantly changed by heat treatment. From a scientific and industrial point of view, the thermal degradation and stability of starch are both very important characteristics. Its unique microstructure and multi-phase transformation during heat treatment provide an excellent model system for scientific research to explore the relationship between the processing and properties of polymers. The achievements in this field have increased the knowledge of polymer science, especially the natural polymers.

Fig 1. Thermal decomposition detected by TGA for waxy starch with different moisture contentFig 1. Thermal decomposition detected by TGA for waxy starch with different moisture content (Liu, X.X.; et al. 2013)


CD BioGlyco has many years of experience in the field of starch profiling. Based on a variety of technology platforms, we provide various detection technologies for studying the thermal degradation and stability of starch and starch-based materials, including but not limited to the following technologies.

  • Thermogravimetric analysis (TGA)
  • Differential scanning calorimetry (DSC)
  • Mass spectrometry (MS)
  • Fourier transform infrared spectrometry (FTIR)
  • Nuclear magnetic resonance (NMR)
  • Gel permeation chromatography (GPC/SEC)
  • Electron paramagnetic resonance (EPR)

Fig 2. Data analysis


  • Stability and function research of starch  
  • Research on the performance of starchy foods
  • Development of biodegradable starch-based materials
  • Comparative study of different materials

Advantages of Us

  • Combination of multiple advanced technology platforms
  • Able to detect different types of samples
  • Highly accurate experimental results and short experiment period
  • 24 hours after-sales service

CD BioGlyco provides a variety of world-class technology platforms for customers' starch profiling, and our experienced researchers can accurately analyze the data for you. We will continue to improve our service quality to better meet customer needs.

Customers can contact our employees directly and we will respond promptly. If you are interested in our services, please contact us for more detailed information.


  1. Taghizadeh, M.T.; Abdollahi, R. A Kinetics Study on the Thermal Degradation of Starch/Poly (Vinyl Alcohol) Blend. Chemical and Materials Engineering. 2015, 3(4): 73-78.
  2. Liu, X.X.; et al. Thermal degradation and stability of starch under different processing conditions. Starch. 2013, 65: 48-60.
This service is for Research Use Only, not intended for any clinical use.

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