Thermal investigation of 'molten starch'

Peter S. Shuttleworth; Vitaly Budarin; James H. Clark

doi:10.1007/s10973-010-1174-1

Thermal investigation of 'molten starch'

Peter S. Shuttleworth^*, Vitaly Budarin, James H. Clark

^*Corresponding author for this work

Chemistry

Research output: Contribution to journal › Article › peer-review

Abstract

Detailed thermal analysis studies have shown that a 'molten starch' phase is obtained during controlled heating of starch. Before the 'molten' stage, depolymerisation of starch produces lower molecular weight compounds like dextrins, oligo, di- and monosaccharides, as well as other types of compounds. These compounds should have ideal properties for plasticizing starches because of the similarities of the molecules, helping lower phase changes in collaboration with molecular weight decrease. Interestingly, it was found previously that these materials only act as adhesives in a narrow temperature range around 523 K (250 °C) (Shuttleworth et al. J Mater Chem 19(45):8589-8593, 2009). Materials were investigated using thermal and mechanical analyses of single lap joints.

Original language	English
Pages (from-to)	577-581
Number of pages	5
Journal	JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
Volume	105
Issue number	2
DOIs	https://doi.org/10.1007/s10973-010-1174-1
Publication status	Published - 1 Aug 2011

Keywords

Adhesives
Modulated DSC
STA
Starch

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10.1007/s10973-010-1174-1

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AB - Detailed thermal analysis studies have shown that a 'molten starch' phase is obtained during controlled heating of starch. Before the 'molten' stage, depolymerisation of starch produces lower molecular weight compounds like dextrins, oligo, di- and monosaccharides, as well as other types of compounds. These compounds should have ideal properties for plasticizing starches because of the similarities of the molecules, helping lower phase changes in collaboration with molecular weight decrease. Interestingly, it was found previously that these materials only act as adhesives in a narrow temperature range around 523 K (250 °C) (Shuttleworth et al. J Mater Chem 19(45):8589-8593, 2009). Materials were investigated using thermal and mechanical analyses of single lap joints.

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Thermal investigation of 'molten starch'

Abstract

Keywords

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