Thermal degradation of model compounds with blocked hemiacetal group related to (4-O-methyl-D-glucurono)-D-xylan

Abstract

Reduced (4-O-methyl-D-glucurono)-D-xylan and nine methylglycosides related to this polysacharide were studied by dynamic and isothermal thermogravimetry. It could be stated from the results that the thermal stability of saccharides is increasing with increasing number of pyranose units. The models related to (4-O-methyl-D-glucurono)-D-xylan are more thermally stable than the corresponding hexoglycanic models. Rates of gasification of models containing uronic acid methylesters are higher than those of neutral methylglycosides. The rate of polysaccharide gasification was the highest one from all models studied. The supramolecular structure of polysaccharide is dramatically influencing the course of thermal degradation.