Thermal characterization of starch-based polymers produced by Ophiostoma spp
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The thermal behavior of modified starches (MS) produced by biosynthetic pathway is described based on a comparative analysis with native starches (NS). MS were produced by fermentation in presence of Ophiostoma spp. cultures. Thermogravimetric analysis (TG) with successive derivatives (DTG) and differential scanning calorimetry (DSC) were used for this study. NS results showed a single peak dominating both the TG (DTG) and DSC plots. A double thermal transition event was detected in samples of MS. The procedural decomposition temperature (T i–T f; lowest onset temperature of initial and final mass change) was carried out within a narrow interval of temperatures for NS (610–640 °C). This interval could not be reached within the 1,000 °C range in MS. Residues higher than 10% were recorded for MS at this temperature. The presence of the double thermal transition in MS is discussed.
KeywordsOphiostoma spp. Starch modifications Modified and native starches thermal analysis
The authors gratefully acknowledge to CONACyT (Mexico), BioCorp Canada Foundation and NSERC strategic grant for financial support of this study.
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