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. 2020 Feb 6;12(2):357.
doi: 10.3390/polym12020357.

Kinetics and Thermodynamics of Thermal Degradation of Different Starches and Estimation the OH Group and H2O Content on the Surface by TG/DTG-DTA

Marita Pigłowska  1 , Beata Kurc  2 , Łukasz Rymaniak  3 , Piotr Lijewski  3 , Paweł Fuć  3
Affiliations

Kinetics and Thermodynamics of Thermal Degradation of Different Starches and Estimation the OH Group and H2O Content on the Surface by TG/DTG-DTA

Marita Pigłowska et al. Polymers (Basel). .

Abstract

The main aim of this study is to estimate the kinetic and thermodynamic parameters of thermal decomposition of starches by the Coats-Redfern method. This procedure is a commonly used thermogravimetric analysis/difference thermal gravimetry/differental thermal analysis (TG/DTG-DTA) kinetic method for single rate form. The study also shows a proposed method for reactive hydroxyl groups content on the starch surface determination, and values were in range of 960.21-1078.76 mg OH per 1 g of starch. Thermal processing revealed the thermophysical properties of biomass for the kinetics of decomposition estimation. Activation energies reached the values in range of approximately 66.5-167 kJ·mol-1. This research also enables the determination of the temperature conditions required for becoming the desired form of material. Therefore, it is necessary to achieve the requested compact porous structure in an activation process, because in the native state, the polymer exhibits limited applications as a result of thermal decomposition, low shear stress, retrogradation, and syneresis, hence the low solubility in organic solvents. Thermodynamic parameters and reactive hydroxyl groups in this article review are innovative and have not yet been found in the literature.

Keywords: TGA; hydroxyl groups; starch.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Methods for measuring the biodegradability of starch [13].
Figure 2
Figure 2
Thermogravimetric analysis (TGA) comparing native starches (a), and differental thermal analysis (DTA) and difference thermal gravimetry (DTG) comparing native starches (b).
Figure 3
Figure 3
Possible pathways during starch degradation [17].
Figure 4
Figure 4
Plot ln(g(α)T−2) versus 1/T of (a) rice starch; (b) potato starch; (c) wheat starch; and (d) corn starch.
Figure 5
Figure 5
Free enthalpy versus temperature plot of (a) rice starch; (b) potato starch; (c) wheat starch; and (d) corn starch.
See this image and copyright information in PMC

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