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Recrystallization of waxy maize starch during manufacturing of starch microspheres for drug delivery: Influence of excipients

Elfstrand, Lidia LU ; Eliasson, Ann-Charlotte LU ; Jönsson, Monica; Larsson, Malin; Simpraga, Anna; Thelin, Bernt and Wahlgren, Marie LU (2007) In Carbohydrate Polymers 69(4). p.732-741
Abstract
The formation of ordered structure, such as crystallites, in starch was studied by means of differential scanning calorimetry (DSC). The influence of time/temperature treatment and additives such as polyethylene glycol (PEG), bovine serum albumin (BSA) and a carbonate buffer on the formation was investigated. The experiments were planned with a CCC (Central Composite Circumscribed) design. For all three investigated systems it could be concluded that the incubation time at 6 °C was the decisive factor for the amount of ordered structure obtained during the incubation, while the incubation time at 37 °C was the decisive factor for the thermal stability of the crystallites as expressed by Ton, Tm and Tc. The additives seemed to mainly affect... (More)
The formation of ordered structure, such as crystallites, in starch was studied by means of differential scanning calorimetry (DSC). The influence of time/temperature treatment and additives such as polyethylene glycol (PEG), bovine serum albumin (BSA) and a carbonate buffer on the formation was investigated. The experiments were planned with a CCC (Central Composite Circumscribed) design. For all three investigated systems it could be concluded that the incubation time at 6 °C was the decisive factor for the amount of ordered structure obtained during the incubation, while the incubation time at 37 °C was the decisive factor for the thermal stability of the crystallites as expressed by Ton, Tm and Tc. The additives seemed to mainly affect the nucleation phase of crystallization process. The additives decreased the time required in order to obtain a certain level of ordering in the incubated starch samples. The carbonate buffer decreased the amount of ordered structure in starch as judged by DSC enthalpy values, while increasing the melting temperature of these structures. The additives PEG and BSA lowered the melting temperatures of the starch in the systems but increased the enthalpy values. By optimization procedure a specific amount of ordered structure with desired thermal characteristics could be predicted. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Drug formulation, Time/temperature treatment, Recrystallization, Sodium carbonate, BSA (bovine serum albumin), Starch, PEG (polyethylene glycol)
in
Carbohydrate Polymers
volume
69
issue
4
pages
732 - 741
publisher
Elsevier
external identifiers
  • wos:000247392200015
  • scopus:34249101647
ISSN
0144-8617
DOI
10.1016/j.carbpol.2007.02.015
language
English
LU publication?
yes
id
2730e8de-3e17-40a3-9e73-8212a684dfad (old id 570050)
date added to LUP
2007-11-29 16:33:24
date last changed
2017-01-01 04:28:50
@article{2730e8de-3e17-40a3-9e73-8212a684dfad,
  abstract     = {The formation of ordered structure, such as crystallites, in starch was studied by means of differential scanning calorimetry (DSC). The influence of time/temperature treatment and additives such as polyethylene glycol (PEG), bovine serum albumin (BSA) and a carbonate buffer on the formation was investigated. The experiments were planned with a CCC (Central Composite Circumscribed) design. For all three investigated systems it could be concluded that the incubation time at 6 °C was the decisive factor for the amount of ordered structure obtained during the incubation, while the incubation time at 37 °C was the decisive factor for the thermal stability of the crystallites as expressed by Ton, Tm and Tc. The additives seemed to mainly affect the nucleation phase of crystallization process. The additives decreased the time required in order to obtain a certain level of ordering in the incubated starch samples. The carbonate buffer decreased the amount of ordered structure in starch as judged by DSC enthalpy values, while increasing the melting temperature of these structures. The additives PEG and BSA lowered the melting temperatures of the starch in the systems but increased the enthalpy values. By optimization procedure a specific amount of ordered structure with desired thermal characteristics could be predicted.},
  author       = {Elfstrand, Lidia and Eliasson, Ann-Charlotte and Jönsson, Monica and Larsson, Malin and Simpraga, Anna and Thelin, Bernt and Wahlgren, Marie},
  issn         = {0144-8617},
  keyword      = {Drug formulation,Time/temperature treatment,Recrystallization,Sodium carbonate,BSA (bovine serum albumin),Starch,PEG (polyethylene glycol)},
  language     = {eng},
  number       = {4},
  pages        = {732--741},
  publisher    = {Elsevier},
  series       = {Carbohydrate Polymers},
  title        = {Recrystallization of waxy maize starch during manufacturing of starch microspheres for drug delivery: Influence of excipients},
  url          = {http://dx.doi.org/10.1016/j.carbpol.2007.02.015},
  volume       = {69},
  year         = {2007},
}