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AbstractThermogravimetric analysis and differential scanning calorimetric measurements of 10:1 w/w starch/-amino acid blends were carried out in air, and from room temperature to 450C. Admixtures of each of the 17 tested amino acids depressed the point of starch glassy transition and point of starch decomposition. Only decomposition products of proline reacted with starch in the blend of starch with...