Abstract
Thermal oxidation degradation of high-amylose (80 %) cornstarch has been studied using thermogravimetry analyser coupled to Fourier transform infrared spectroscopy (TG-FTIR). The linear structure of amylose provides a modal material to understand how the starch microstructure affects on the decomposition mechanisms. Kinetics of the thermal oxidation has been studied using different methods. It is found that the thermal oxidation degradation is more complex than thermal degradation, thermal oxidation degradation kinetics of the starch can be interpreted in terms of multi-step degradation mechanism, the activation energies obtain from Flynn–Wall–Ozawa (F–W–O) method and modified Coats–Redfern method are in good agreement. TG-FTIR and FTIR results confirm that the thermal oxidation mechanism of starch is a process containing long chain scission and glowing combustion.
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