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The Binding and Disintegrant Properties of the Corn Starch Fractions: Amylose and Amylopectin

1978; Taylor & Francis; Volume: 4; Issue: 5 Linguagem: Inglês

10.3109/03639047809055654

1520-5762

Joseph B. Schwartz, James A. Zelinskie,

Food composition and properties

AbstractCorn Starch USP consists of the two glucose polymers, amylose and amylopectin, whose normal ratio is 27%:73%. This study was initiated to determine whether a variation in this ratio would have any benefit in pharmaceutical granulations. Starch pastes prepared by varying the amylose/amylopectin ratio were used to granulate a dicalcium phosphate system and the resulting tablet properties were evaluated.Physical mixtures of the polymers and also special hybrid polymer mixtures were studied. Binding and disintegrant properties of the starch fractions do vary with the amylose/ amyloptectin ratio and with the degree of starch hydrolysis during the heating (cooking) phase of starch paste preparation. The results of this study give some indication as to the binding and disintegrant activity of starch and its fractions.