| Título: | Thermal properties and stability of cassava starch films cross-linked with tetraethylene glycol diacrylate |
| Autores: | MARQUES, P. T. /et al/ |
| Tipo de documento: | texto impreso |
| ISBN/ISSN/DL: | 30446 |
| Nota general: | ISBN: |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: | The 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 ºC) associated with the loss of water. The main stage of degradation occurred in the range 250-400 ºC corresponding to ca. 60%-70% mass loss. |
| Nota de contenido: | En: Polymer Degradation and Stability (91) 726-732 (2006) |
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