Modification of Potato Starch by Acetylmalic Acid Chloroanhydride and Physicochemical Research of the New Product

Table 1

Thermolysis zones of native and modified starches.

Kind of starch	Thermolysis zones
	Adsorbed  water		Crystallization water		Thermolysis of anhydrous products		Charring		Burning  char
	Temperature range, °С	Δ, %	Temperature range, °С	Δ, %	Temperature range, °С	Δ, %	Temperature range, °С	Δ, %	Temperature range, °С	Δ, %
	Native	65–100	3.8	100–140	3.8	300–380	57.5	380–500	15.0	500–600	17.5
Modified	60–100	5.0	100–230	13.5	230–370	46.5	370–500	13.8	500–670	21.5