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.
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.
We provide comprehensive thermal analysis services that extend beyond basic measurements. Our service scope covers a wide range of analytical needs, including:
Detailed analysis of various native starches, from different botanical sources, to understand their inherent thermal properties and stability profile.
Evaluation of chemically or physically modified starches to assess the impact of these changes on their thermal behavior. This includes starches modified for applications in paper, plastics, and medical products.
Study of how other components, such as plasticizers, fillers, or active ingredients like iodine, influence the thermal stability of starch-based materials.
Providing data to help clients select optimal processing temperatures and environments to avoid product degradation and ensure consistent quality.
Determining the kinetic parameters of thermal degradation, such as activation energy, is crucial for predicting material performance and shelf life.
Our team receives your starch samples and prepares them for analysis, which may involve controlling moisture content or preparing specific formulations (e.g., starch-based films). We also perform initial characterization to establish baseline properties.
Using our high-end TGA, DSC, and coupled systems (TGA-FTIR, TGA-MS), we conduct a series of tests under controlled conditions (e.g., open vs. sealed systems, different heating rates, and atmospheric conditions).
Our experts analyze the raw data, providing detailed interpretations of thermal events, kinetics, and the chemical nature of degradation products. The report includes charts, graphs, and a comprehensive summary of findings.
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DOI.: 10.3390/polym12020357
Journal: Polymers
IF: 4.9
Published: 2020
Results: The authors investigated the kinetics and thermodynamics of thermal degradation for rice, potato, wheat, and corn starches using thermogravimetric analysis (TG/DTG-DTA). They applied the Coats–Redfern kinetic method to determine activation energies (66.5–167 kJ·mol-1), pre-exponential factors, and thermodynamic parameters (ΔG, ΔH, ΔS) during pyrolysis in an inert atmosphere. The study revealed that decomposition follows first-order kinetics (F1 mechanism), with potato starch exhibiting the lowest activation energy due to glycerol modification. Crucially, the authors proposed an innovative method to quantify reactive hydroxyl groups (960.21–1078.76 mg OH·g-1 starch) on starch surfaces using mass loss data from TG curves, a parameter previously unreported in literature. Their findings highlight how botanical origin and structural differences (e.g., amylose/amylopectin ratio) influence thermal stability, with corn starch requiring the highest degradation energy. This work provides essential data for optimizing starch processing in industrial applications, such as achieving desired porous structures for biodegradable materials.
Our thermal degradation and stability of starch service provides essential data on starch behavior under thermal stress, crucial for applications in food and pharmaceutical processing. To further support product development and quality control, we offer a comprehensive Pharmaceutical Excipient Analysis Service, evaluating key excipients such as tapioca starch, maize starch, compressible sugar, and soluble starch to ensure their functionality, stability, and compliance in final formulations.
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.
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