W. Ciesielski et al., STARCH RADICALS PART IV - THERMOANALYTICAL STUDIES, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(4), 1998, pp. 299-303
Amaranthus waxy starch was blended and kneaded with D-fructose, D-gluc
ose, sucrose, egg albumin and/or ethyl stearate to form semiartificial
complexes. These complexes were then thermolyzed in the range of 20-5
00 degrees C in a crucible of derivatograph. Thermoanalytical studies
of thermal gravimetry, differential thermogravimetry and differential
thermoanalysis revealed that any generation of free radicals was manif
ested by no well-defined energetical effect and proceeded after the ma
in thermal effects due to the decomposition of starch. It corresponded
to the end of a rapid decomposition, i.e. to the 59-66% sample weight
loss.