Acetylation enhances the tabletting properties of starch

Autor:	Ossi Korhonen, Petteri Paronen, Soili Peltonen, Pasi Raatikainen
Jazyk:	angličtina
Rok vydání:	2002
Předmět:	Starch Chemistry Pharmaceutical plastic flow Substituent Pharmaceutical Science Excipient starch acetates biopolymers strain-rate sensitivity Plasticity Excipients chemistry.chemical_compound Drug Discovery Ultimate tensile strength medicine Moiety Dissolution Pharmacology chemistry.chemical_classification Chemistry Organic Chemistry Acetylation Polymer mechanical strength tabletting Chemical engineering elasticity Stress Mechanical Powders medicine.drug Tablets
Zdroj:	Raatikainen, P, Korhonen, O, Peltonen, S & Paronen, P 2002, ' Acetylation enhances the tabletting properties of starch ', Drug Development and Industrial Pharmacy, vol. 28, no. 2, pp. 165-175 . https://doi.org/10.1081/DDC-120002450
ISSN:	1520-5762 0363-9045
Popis:	The aim of this study was the evaluation of starch acetate (SA) powders used as tablet excipients. Deformation during powder volume reduction, strain-rate sensitivity, intrinsic elasticity of the materials, and tensile strength of the tablets were examined. Results showed that SA with the lowest degree of substitution (ds) still possessed characteristics of native starch granules. Due to dissolution in synthesis, the properties of higher ds SAs depended on precipitation and drying processes. The acetate moiety, perhaps in combination with existing hydroxyl groups, was a very effective bond-forming substituent. The formation of strong molecular bonds increased, leading to a very firm and intact tablet structure. Small changes existed in compression-induced deformation due to acetylation. Some fragmentation was induced due to the slightly harder and more irregular shape of high-substituted SA particles. The plastic flow under compression was enhanced. Acetylated material was slightly less sensitive to fast elastic recovery in-die, but somewhat more elastic out-of-die. In spite of their superior bonding, SAs under compression behaved similarly to native starches. It was concluded that deformation properties were more the consequence of the molecular chain structure properties of the starch polymer than the effect of the acetate moiety itself. In contrast, the opposite seemed to be the case with the extensive improvement in bond-forming properties.
Databáze:	OpenAIRE
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