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    STUDIA CHEMIA - Issue no. 4 / 2012  
         
  Article:   FT – IR INVESTIGATION OF THE PLASTICIZERS EFFECTS ON THE NATIVE CORN STARCH MACROSTRUCTURE.

Authors:  O. COZAR.
 
       
         
  Abstract:  

The influence of the water and glycerol in various contents and ratios on the native corn starch is investigated by FT-IR spectroscopy. The changes in intensity of the bands from 1000 cm-1 region characteristics of amylose and amylopectin are correlated with the amorphous – crystalline forms of the studied starch samples. The increase of water and glycerol content until 10 – 12% leads to the prevalence of the amorphous phase.

Keywords: starch, water, glycerol, FT-IR

 
         
     
         
         
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