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Difference between pre gelatinized starch and starch

Difference between pre gelatinized starch and starch

  • Categories:Industry News
  • Author:
  • Origin:
  • Time of issue:2021-02-02 17:16
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(Summary description)  The difference between pre gelatinized starch and starch: starch contains two kinds of polymers, namely amylose Du powder and amylopectin Zhi. Amylose is the molecular structure of amylose, with Dao and strong intermolecular binding force. It is insoluble in cold water and swells with water, so it has strong disintegration property. Amylopectin is a kind of molecular structure with branched chain, which is easy to dissolve in cold water and is used as binder in wet granulation process. At present, it is generally believed that the structure of starch granules is composed of radially arranged tiny crystals, most of which are composed of amylopectin, while the linear amylose part runs through the granules in a disordered state, and the two kinds of starch are closely combined into a special spherical crystal structure. As long as there is enough energy, usually 90 ℃ ~ 100 ℃ hot water, can overcome the binding force between starch crystals, can be ordinary starch boiled into starch slurry. Pregelatinized starch, also known as fully pregelatinized starch, has better compressibility and fluidity compared with ordinary starch, so it is also called compressible starch. It no longer contains amylose, but all is amylopectin, which can be completely dissolved in cold water. It doesn't need to use hot water to make starch slurry, but it also loses the disintegration ability of common starch. Part of the pre gelatinized starch retains part of the amylose. After gelatinization, part of the two components are combined to release the amylopectin inside the starch grains to realize the adhesion. The amylose inside the starch grains that have not been gelatinized has a strong disintegration, which makes part of the pre gelatinized starch have both fluidity and compressibility, and has the characteristics of adhesion and adhesion Disintegration has two functions. Therefore, by controlling the gelatinization process and gelatinization ratio of starch, pharmaceutical excipients with different adhesion and disintegration properties can be obtained. Due to the strict control of the pre gelatinization rate, the bonding and disintegration properties of PVP are relatively stable, and the cost is lower than that of PVP and HPMC

Difference between pre gelatinized starch and starch

(Summary description)  The difference between pre gelatinized starch and starch: starch contains two kinds of polymers, namely amylose Du powder and amylopectin Zhi. Amylose is the molecular structure of amylose, with Dao and strong intermolecular binding force. It is insoluble in cold water and swells with water, so it has strong disintegration property. Amylopectin is a kind of molecular structure with branched chain, which is easy to dissolve in cold water and is used as binder in wet granulation process. At present, it is generally believed that the structure of starch granules is composed of radially arranged tiny crystals, most of which are composed of amylopectin, while the linear amylose part runs through the granules in a disordered state, and the two kinds of starch are closely combined into a special spherical crystal structure. As long as there is enough energy, usually 90 ℃ ~ 100 ℃ hot water, can overcome the binding force between starch crystals, can be ordinary starch boiled into starch slurry. Pregelatinized starch, also known as fully pregelatinized starch, has better compressibility and fluidity compared with ordinary starch, so it is also called compressible starch. It no longer contains amylose, but all is amylopectin, which can be completely dissolved in cold water. It doesn't need to use hot water to make starch slurry, but it also loses the disintegration ability of common starch. Part of the pre gelatinized starch retains part of the amylose. After gelatinization, part of the two components are combined to release the amylopectin inside the starch grains to realize the adhesion. The amylose inside the starch grains that have not been gelatinized has a strong disintegration, which makes part of the pre gelatinized starch have both fluidity and compressibility, and has the characteristics of adhesion and adhesion Disintegration has two functions. Therefore, by controlling the gelatinization process and gelatinization ratio of starch, pharmaceutical excipients with different adhesion and disintegration properties can be obtained. Due to the strict control of the pre gelatinization rate, the bonding and disintegration properties of PVP are relatively stable, and the cost is lower than that of PVP and HPMC

  • Categories:Industry News
  • Author:
  • Origin:
  • Time of issue:2021-02-02 17:16
  • Views:
Information

  The difference between pre gelatinized starch and starch: starch contains two kinds of polymers, namely amylose Du powder and amylopectin Zhi. Amylose is the molecular structure of amylose, with Dao and strong intermolecular binding force. It is insoluble in cold water and swells with water, so it has strong disintegration property. Amylopectin is a kind of molecular structure with branched chain, which is easy to dissolve in cold water and is used as binder in wet granulation process. At present, it is generally believed that the structure of starch granules is composed of radially arranged tiny crystals, most of which are composed of amylopectin, while the linear amylose part runs through the granules in a disordered state, and the two kinds of starch are closely combined into a special spherical crystal structure. As long as there is enough energy, usually 90 ℃ ~ 100 ℃ hot water, can overcome the binding force between starch crystals, can be ordinary starch boiled into starch slurry. Pregelatinized starch, also known as fully pregelatinized starch, has better compressibility and fluidity compared with ordinary starch, so it is also called compressible starch. It no longer contains amylose, but all is amylopectin, which can be completely dissolved in cold water. It doesn't need to use hot water to make starch slurry, but it also loses the disintegration ability of common starch. Part of the pre gelatinized starch retains part of the amylose. After gelatinization, part of the two components are combined to release the amylopectin inside the starch grains to realize the adhesion. The amylose inside the starch grains that have not been gelatinized has a strong disintegration, which makes part of the pre gelatinized starch have both fluidity and compressibility, and has the characteristics of adhesion and adhesion Disintegration has two functions. Therefore, by controlling the gelatinization process and gelatinization ratio of starch, pharmaceutical excipients with different adhesion and disintegration properties can be obtained. Due to the strict control of the pre gelatinization rate, the bonding and disintegration properties of PVP are relatively stable, and the cost is lower than that of PVP and HPMC

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