Mechanism of Degradation of Starch, a Highly Branched Polymer, during Extrusion

• Published in: Macromolecules Vol. 43; no. 6; pp. 2855 - 2864
• Main Authors: Liu, Wei-Chen, Halley, Peter J, Gilbert, Robert G
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 23.03.2010
• Subjects: Applied sciences; Exact sciences and technology; Natural polymers; Physicochemistry of polymers; Starch and polysaccharides; Plasticizer; Branched polymer; Genetically modified food; Glycerol; Reaction mechanism; Oside polymer; Extrusion; Experimental study; Corn starch; Thermal degradation

An investigation of the mechanisms of degradation of a branched polymer in extrusion was performed using starch as substrate. Starch has the advantage that the distribution of degree of polymerization of individual branches can be readily obtained using a debranching enzyme and also that it does not...