The Thermal Degradation of Starch

This chapter discusses the thermal degradation of starch. Profound modifications and degradation of the molecular structure occur when starch granules, or their component amylose and aniylopectin, are heated. Pyrolysis is always accompanied by the evolution of volatile, decomposition products. The proportions and chemical complexity of these depend on the severity of the experimental conditions. The physical properties of starch are affected by pyrolysis. Evaluation of the inherent mechanisms requires the knowledge of the general reaction characteristics, the structural changes occurring in the solid, and the nature of the volatile products. Under the necessary well-controlled conditions, these techniques yield invaluable information concerning the characteristics of the thermal reactions involved in the degradation of starch. The nature, mode of production, and quantitative aspects of the production of levoglucosan requires further investigation.