Influence of starch botanical source on aqueous two-phase system phase behavior and starch microspheres preparation
(2022) KLGM05 20221Food Technology and Nutrition (M.Sc.)
- Abstract
- Background:
Starch is a well-studied material, produced by plants in granules to store energy. Starch finds a lot of applications in day-to-day life, in the food and pharmaceutical industry. This project was focusing on the utilization of starch retrogradation and the ability to form aqueous two-phase systems to prepare microspheres from the starch of different botanical sources and characterize them.
Materials and Methods:
Three different starches were used: potato, corn, and barley, all waxy, meaning they have higher amylopectin compared to normal starches. Modification of raw native starch was needed, as the untreated starch could not be used for microsphere preparation. The behavior of an aqueous two-phase system comprising starch... (More) - Background:
Starch is a well-studied material, produced by plants in granules to store energy. Starch finds a lot of applications in day-to-day life, in the food and pharmaceutical industry. This project was focusing on the utilization of starch retrogradation and the ability to form aqueous two-phase systems to prepare microspheres from the starch of different botanical sources and characterize them.
Materials and Methods:
Three different starches were used: potato, corn, and barley, all waxy, meaning they have higher amylopectin compared to normal starches. Modification of raw native starch was needed, as the untreated starch could not be used for microsphere preparation. The behavior of an aqueous two-phase system comprising starch and polyethylene glycol was investigated, and acquired microspheres were characterized using microscopic evaluation, enzymatic degradation kinetics data and differential scanning calorimetry to assess the crystallinity of formed structures, aka microspheres.
Results and discussion:
Modification of the starches was generally successful; two out of three samples had the same profile as the reference and were assessed by doing a rheology investigation. Phase characterization followed the results achieved during rheology studies, providing information about the content of the phases and their distribution. Microscopic evaluation showed that microspheres received from different botanical sources of starch have different properties, such as porosity, surface and inner structure, shape and size. Enzymatic digestion and differential scanning calorimetry results have proven the same outcomes, as starch microspheres had different degradation kinetics and melting peaks.
Conclusion and future work:
Due to various constraints and time limitations, it was not possible to fulfil all the goals that were set during the planning stage of the project. Nevertheless, native waxy starches were successfully hydrolyzed, their phase behavior was studied, and their thermal properties have been investigated. Though, there is still a room for a vast amount of experiments: consequent phase behavior studies are required to further understand how microspheres are prepared, a potential study of rapidly dissolving potato starch microspheres based on the enzymatic degradation result, a study of microsphere preparation in presence of excipients and investigation of possible encapsulation of API in microspheres (Less) - Popular Abstract
- Starch is a well-known and studied material that finds a lot of applications in both food and pharmaceutical production nowadays. Starch is a major polymeric carbohydrate in the human diet, and it consists of two types of polymeric molecules with the same monomer composition: threadlike amylose and branched amylopectin. Amylose and amylopectin have different properties so amylose is mostly found in amorphous regions and branched amylopectin composes crystalline regions in starch granules. If mixed with water and heated up, starch granules undergo gelatinization, which basically means that the granules swell as they take up water, and the amylase polymers leak into the solution. Subsequentially to starch gelatinization, after cooling down,... (More)
- Starch is a well-known and studied material that finds a lot of applications in both food and pharmaceutical production nowadays. Starch is a major polymeric carbohydrate in the human diet, and it consists of two types of polymeric molecules with the same monomer composition: threadlike amylose and branched amylopectin. Amylose and amylopectin have different properties so amylose is mostly found in amorphous regions and branched amylopectin composes crystalline regions in starch granules. If mixed with water and heated up, starch granules undergo gelatinization, which basically means that the granules swell as they take up water, and the amylase polymers leak into the solution. Subsequentially to starch gelatinization, after cooling down, starch polymers can recrystallize over time into semicrystalline structures. This feature can be utilized to produce starch microspheres in aqueous two-phase systems (ATPS) which potentially can be used in the drug formulation process. However, both starch gelatinization/retrogradation and starch/PEG ATPS phase behavior are complex and can be affected by several factors, like the type of starch, granule composition, the addition of salts or other substances to the system, and incubation parameters. Therefore, there is a need to get a further understanding of ATPS systems with starch and their control parameters to get consistent starch microspheres yield. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9087326
- author
- Oskolkov, Denis LU
- supervisor
-
- Marie Wahlgren LU
- Zandra Gidlöf LU
- organization
- course
- KLGM05 20221
- year
- 2022
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- starch microspheres, acid hydrolysis, DSC, microscopy, potato, barley, corn, pharmaceutical technology
- language
- English
- id
- 9087326
- date added to LUP
- 2022-06-17 08:50:52
- date last changed
- 2022-06-17 08:50:52
@misc{9087326,
abstract = {{Background:
Starch is a well-studied material, produced by plants in granules to store energy. Starch finds a lot of applications in day-to-day life, in the food and pharmaceutical industry. This project was focusing on the utilization of starch retrogradation and the ability to form aqueous two-phase systems to prepare microspheres from the starch of different botanical sources and characterize them.
Materials and Methods:
Three different starches were used: potato, corn, and barley, all waxy, meaning they have higher amylopectin compared to normal starches. Modification of raw native starch was needed, as the untreated starch could not be used for microsphere preparation. The behavior of an aqueous two-phase system comprising starch and polyethylene glycol was investigated, and acquired microspheres were characterized using microscopic evaluation, enzymatic degradation kinetics data and differential scanning calorimetry to assess the crystallinity of formed structures, aka microspheres.
Results and discussion:
Modification of the starches was generally successful; two out of three samples had the same profile as the reference and were assessed by doing a rheology investigation. Phase characterization followed the results achieved during rheology studies, providing information about the content of the phases and their distribution. Microscopic evaluation showed that microspheres received from different botanical sources of starch have different properties, such as porosity, surface and inner structure, shape and size. Enzymatic digestion and differential scanning calorimetry results have proven the same outcomes, as starch microspheres had different degradation kinetics and melting peaks.
Conclusion and future work:
Due to various constraints and time limitations, it was not possible to fulfil all the goals that were set during the planning stage of the project. Nevertheless, native waxy starches were successfully hydrolyzed, their phase behavior was studied, and their thermal properties have been investigated. Though, there is still a room for a vast amount of experiments: consequent phase behavior studies are required to further understand how microspheres are prepared, a potential study of rapidly dissolving potato starch microspheres based on the enzymatic degradation result, a study of microsphere preparation in presence of excipients and investigation of possible encapsulation of API in microspheres}},
author = {{Oskolkov, Denis}},
language = {{eng}},
note = {{Student Paper}},
title = {{Influence of starch botanical source on aqueous two-phase system phase behavior and starch microspheres preparation}},
year = {{2022}},
}