Green Synthesis, Thermal Analysis and Degradation Kinetics of Cross-Linked Potato Starch

Succinylation of starch was carried out with succinic anhydride homogeneously using N,N-dimethylacetamide (DMAc) at 70 degree C for 24 h. Starch succinates (SS) were then cross-linked using 1,1'-carbonyldiimidazole (CDI). This green method for cross-linking of SS using CDI is being reported for the first time. The SS and cross-linked starch succinate (CLSS) were characterized by FTIR spectroscopy and thermal analysis. The CLSS was found thermally more stable than SS as degradation maxima (Tdm) of CLSS (311 Degree C) was 70 Degree C higher than Tdm of SS (241 Degree C) noted for first and major step of degradation. Additionally, initial (Tdi) and final (Tdf) degradation temperatures of CLSS were higher than SS which is indicative of extra thermal stability imparted after cross-linking of starch via succinylation. Thermal degradation kinetics were calculated using Friedman, Broido and Chang methods. Energy of activation (Ea) was calculated for each step of degradation for SS and CLSS. Order of reaction (n) was calculated from Chang model and it was found that degradation in first step follows first order kinetics in SS and CLSS. (author)