Abstract
Thermogravimetric analysis and differential scanning calorimetric measurements of 10 : 1 w/w starch/α-amino acid blends were carried out in air, and from room temperature to 450 °C. Admixtures of each of the 17 tested amino acids depressed the point of starch glassy transition and point of starch decomposition. Only decomposition products of proline reacted with starch in the blend of starch with proline. Other amino acids reacted prior to their decomposition. Among them alanine, isoleucine, and valine most readily reacted with starch. The reactions were assumed to be esterifications of amino acids by starch and/or the dextrins produced from starch. Arginine, histidine and lysine being basic amino acids reacted as bifunctional reagents with involvement of carboxylic and amino groups.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
