Thermal properties of starch succinates

Abstract Starch succinates are starch derivatives used as binders and thickening agents in foods, tablet disintegrants in pharmaceuticals, surface sizing agents and coating binders in paper. A series of starch esters with different degrees of substitution (DS = 0.008–0.639) prepared by reactive extrusion were studied. Potato, wheat and corn starch were investigated. Thermooxidative behaviour of starch succinates was studied by simultaneous thermal analysis–mass spectrometry (STA–MS) method. The thermal stability of starch esters depends on the degree of substitution (DS). With an increase in DS, thermal stability increases. The major differential thermogravimetric (DTG) peaks are observed below 300 °C. The most abundant ions found are H 2 O + and CO 2 + .