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Thermal properties and stability of cassava starch films cross-linked with tetraethylene glycol diacrylate

dc.rights.licenseopen
hal.structure.identifierGrupo de Estudos em Materiais Poliméricos [POLIMAT]
dc.contributor.authorMARQUES, P. T.
hal.structure.identifierGrupo de Estudos em Materiais Poliméricos [POLIMAT]
dc.contributor.authorLIMA, A. M. F.
hal.structure.identifierGrupo de Estudos em Materiais Poliméricos [POLIMAT]
dc.contributor.authorBLANCO, G.
hal.structure.identifierLab of Physical Properties of Foods [PROFI]
dc.contributor.authorLAURINDO, J. B.
hal.structure.identifierLaboratoire de Chimie des polymères organiques [LCPO]
dc.contributor.authorBORSALI, Redouane
hal.structure.identifierLaboratoire de Chimie des polymères organiques [LCPO]
hal.structure.identifierTeam 3 LCPO : Polymer Self-Assembly & Life Sciences
dc.contributor.authorLE MEINS, Jean-Francois
hal.structure.identifierGrupo de Estudos em Materiais Poliméricos [POLIMAT]
dc.contributor.authorSOLDI, Valdir
dc.date.accessioned2020
dc.date.available2020
dc.date.created2005
dc.date.issued2006
dc.identifier.issn0141-3910
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/20757
dc.description.abstractEnThe thermal stability of starch cross-linked with tetraethylene glycol diacrylate was studied under nitrogen atmosphere by thermogravimetry (TG) and infrared spectroscopy (FTIR). The cross-linking reaction was confirmed by the increase in intensity of the absorption band at ca. 3330 cm(-1) indicating the reinforcement of hydrogen bonds and the appearance of a new band at 1726 cm-1 associated with the carbonyl group of the cross-linking agent. After cross-linking the solubility of starch in water decreased to the range 9%-16%. The thermogravimetric curves of pure and cross-linked starches showed an initial stage of degradation (up to ca. 150 degrees C) associated with the loss of water. The main stage of degradation occurred in the range 250-400 degrees C corresponding to ca. 60%-70% mass loss. The activation energy (E) for the degradation process increased from 145 kJ mol(-1) (pure starch) to 195 kJ mol(-1) and 198 kJ mol(-1) for starch treated for 60 min by UV (30 degrees C) and at 90 degrees C, suggesting high stability after cross-linking. A higher value (240 kJ mol(-1)) was obtained for starch treated by UV for 120 min. The main volatile products determined by FTIR which correspond to hydrocarbons and carbonyl groups are apparently associated with the scission of weak bonds in the chain (probably branched groups) and the scission of stronger bonds (glycosidic linkages), respectively.
dc.language.isoen
dc.publisherElsevier
dc.subject.enactivation energy
dc.subject.encross-linking effect
dc.subject.encassava starch
dc.subject.enthermal stability
dc.title.enThermal properties and stability of cassava starch films cross-linked with tetraethylene glycol diacrylate
dc.typeArticle de revue
dc.identifier.doi10.1016/j.polymdegradstab.2005.05.020
dc.subject.halChimie/Polymères
bordeaux.journalPolymer Degradation and Stability
bordeaux.page726-732
bordeaux.volume91
bordeaux.hal.laboratoriesLaboratoire de Chimie des Polymères Organiques (LCPO) - UMR 5629*
bordeaux.issue4
bordeaux.institutionBordeaux INP
bordeaux.institutionUniversité de Bordeaux
bordeaux.peerReviewedoui
hal.identifierhal-00342123
hal.version1
hal.origin.linkhttps://hal.archives-ouvertes.fr//hal-00342123v1
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Polymer%20Degradation%20and%20Stability&rft.date=2006&rft.volume=91&rft.issue=4&rft.spage=726-732&rft.epage=726-732&rft.eissn=0141-3910&rft.issn=0141-3910&rft.au=MARQUES,%20P.%20T.&LIMA,%20A.%20M.%20F.&BLANCO,%20G.&LAURINDO,%20J.%20B.&BORSALI,%20Redouane&rft.genre=article


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