Advanced

Recrystallization of waxy maize starch during manufacturing of starch microspheres for drug delivery: Optimization by experimental design

Elfstrand, Lidia LU ; Eliasson, Ann-Charlotte LU ; Jonsson, Monica; Reslow, Mats; Thelin, Bernt and Wahlgren, Marie LU (2007) In Carbohydrate Polymers 68(3). p.568-576
Abstract
Gelatinized starch/water dispersions with a water content of 70% w/w were studied in order to evaluate the influence of the incubation time at two fixed temperatures (6 and 37 degrees C) on the recrystallization behavior. The starch material was produced from waxy maize starch by acid hydrolysis followed by a mechanical treatment, i.e. a high pressure homogenization. Empirical models for the recrystallization of the model starch dispersions were investigated by using a central composite circumscribed (CCC) design in two factors involving I I trials. The rebuilt crystalline structure was estimated by measuring the melting transition parameters with differential scanning calorimetry (DSC). The designed models for the melting enthalpy, the... (More)
Gelatinized starch/water dispersions with a water content of 70% w/w were studied in order to evaluate the influence of the incubation time at two fixed temperatures (6 and 37 degrees C) on the recrystallization behavior. The starch material was produced from waxy maize starch by acid hydrolysis followed by a mechanical treatment, i.e. a high pressure homogenization. Empirical models for the recrystallization of the model starch dispersions were investigated by using a central composite circumscribed (CCC) design in two factors involving I I trials. The rebuilt crystalline structure was estimated by measuring the melting transition parameters with differential scanning calorimetry (DSC). The designed models for the melting enthalpy, the melting transition temperatures, and the melting interval as the responses were reproducible and predictable and the results were analyzed by using a response surface modeling. Operative conditions for the formation of the most thermally stable crystalline structure with the highest possible crystallinity were determined. It was also concluded that the decisive factor for the crystallinity of the given starch material was a prolonged storage at 6 'C, while thermal characteristics of the crystallites could be controlled by storage at 37 degrees C. An interaction effect was observed between the incubation time at these two experimental temperatures regarding enthalpy values and the melting interval of the samples. (c) 2006 Elsevier Ltd. All rights reserved. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
DSC, CCC-design, MODDE, time/temperature treatment, waxy maize starch, recrystallization
in
Carbohydrate Polymers
volume
68
issue
3
pages
568 - 576
publisher
Elsevier
external identifiers
  • wos:000245779100022
  • scopus:33847776841
ISSN
0144-8617
DOI
10.1016/j.carbpol.2006.10.017
language
English
LU publication?
yes
id
4ebc7888-98cb-4217-a6e2-ad609885fb1f (old id 666063)
date added to LUP
2007-12-07 14:52:34
date last changed
2017-01-01 04:43:53
@article{4ebc7888-98cb-4217-a6e2-ad609885fb1f,
  abstract     = {Gelatinized starch/water dispersions with a water content of 70% w/w were studied in order to evaluate the influence of the incubation time at two fixed temperatures (6 and 37 degrees C) on the recrystallization behavior. The starch material was produced from waxy maize starch by acid hydrolysis followed by a mechanical treatment, i.e. a high pressure homogenization. Empirical models for the recrystallization of the model starch dispersions were investigated by using a central composite circumscribed (CCC) design in two factors involving I I trials. The rebuilt crystalline structure was estimated by measuring the melting transition parameters with differential scanning calorimetry (DSC). The designed models for the melting enthalpy, the melting transition temperatures, and the melting interval as the responses were reproducible and predictable and the results were analyzed by using a response surface modeling. Operative conditions for the formation of the most thermally stable crystalline structure with the highest possible crystallinity were determined. It was also concluded that the decisive factor for the crystallinity of the given starch material was a prolonged storage at 6 'C, while thermal characteristics of the crystallites could be controlled by storage at 37 degrees C. An interaction effect was observed between the incubation time at these two experimental temperatures regarding enthalpy values and the melting interval of the samples. (c) 2006 Elsevier Ltd. All rights reserved.},
  author       = {Elfstrand, Lidia and Eliasson, Ann-Charlotte and Jonsson, Monica and Reslow, Mats and Thelin, Bernt and Wahlgren, Marie},
  issn         = {0144-8617},
  keyword      = {DSC,CCC-design,MODDE,time/temperature treatment,waxy maize starch,recrystallization},
  language     = {eng},
  number       = {3},
  pages        = {568--576},
  publisher    = {Elsevier},
  series       = {Carbohydrate Polymers},
  title        = {Recrystallization of waxy maize starch during manufacturing of starch microspheres for drug delivery: Optimization by experimental design},
  url          = {http://dx.doi.org/10.1016/j.carbpol.2006.10.017},
  volume       = {68},
  year         = {2007},
}