Edinburgh Research Archive logo

Edinburgh Research Archive

University of Edinburgh homecrest
View Item 
  •   ERA Home
  • Biological Sciences, School of
  • Biological Sciences thesis and dissertation collection
  • View Item
  •   ERA Home
  • Biological Sciences, School of
  • Biological Sciences thesis and dissertation collection
  • View Item
  • Login
JavaScript is disabled for your browser. Some features of this site may not work without it.

Studies on the degradation of starch

View/Open
MuirheadHE_1968redux.pdf (13.75Mb)
Date
1968
Author
Muirhead, Helen E.
Metadata
Show full item record
Abstract
 
 
Differential thermal analysis was carried out on starches from several different botanical sources, and of their component amylose and amylopectin, and the thermograms compared. It was found that the presence of "inert" materials such as alumina profoundly affected the thermograms or starch. All analyses had therefore to be carried out without the addition of any "inert" material. Factors affecting the starch thermograms, such as the physical structure of the granule and percentage amylose content, were investigated. It was noted that thermograms similar to those of starch were obtained from the oligomer series G₁ to G₇, where thermal stability of these oligomers was found to increase with increase in their chainlength.
 
The pyrolysis over a temperature range of 220 to 300°C of the oligomer series,G₁ to G₇, ß-Schardinger dextrin, potato starch and its components amylose and amylopectin, retrograded amylose, and dextran was studied. The amounts of the various products from each substance at the different temperatures were compared.
 
Rates of production of the major volatiles, i.e. carbon monoxide, carbon dioxide and water, from each of the compounds were measured at the various temperatures, and activation energies for the degradation calculated. The natures of the residues and 'syrup' fractions were investigated. The influence on the thermal breakdown of temperature, molecular size and type of glycosidic linkage were studied. The significance of these results is discussed and possible modes of degradation are suggested.
 
URI
http://hdl.handle.net/1842/35427
Collections
  • Biological Sciences thesis and dissertation collection

Library & University Collections HomeUniversity of Edinburgh Information Services Home
Privacy & Cookies | Takedown Policy | Accessibility | Contact
Privacy & Cookies
Takedown Policy
Accessibility
Contact
feed RSS Feeds

RSS Feed not available for this page

 

 

All of ERACommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsPublication TypeSponsorSupervisorsThis CollectionBy Issue DateAuthorsTitlesSubjectsPublication TypeSponsorSupervisors
LoginRegister

Library & University Collections HomeUniversity of Edinburgh Information Services Home
Privacy & Cookies | Takedown Policy | Accessibility | Contact
Privacy & Cookies
Takedown Policy
Accessibility
Contact
feed RSS Feeds

RSS Feed not available for this page