Extraction, Physicochemical and Compaction Properties of Tacca Starch - a Potential Pharmaceutical Excipient
| Hlavní autori: | , , , , |
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| Médium: | Článok |
| Jazyk: | angličtina slovenčina |
| ISSN: | ISSN 0038-9056 |
| On-line prístup: | http://www.viks.sk/chk/star_7_03_319_325.doc |
| Abstrakt: | SUMARRIES. Some physicochemical properties of tacca starch (Tacca leontopetaloides, Taccaceae) have been examined and the results compared to those of maize and potato starches. Tacca starch was found to have a higher amylose content than maize starch but a lower content than potato starch. The starch granules were small (average particle size 3.5 urn) relative to maize and potato starches and were predominantly polyhedral with edges. The gelatinisation characteristics except from the temperature were similar to those of maize starch but much higher than those of potato starch. Tacca starch had relatively higher swelling power and solubility than the other starches. Its features in the formation of compacts (tablets) were comparable to those of maize starch with tacca starch being more resistant to deformation. CONCLUSION. The physicochemical tests show that the properties of tacca starch are similar to those of potato and maize starches. It can be seen from the results of the compaction studies that the compaction characteristics of tacca starch can be studied using the Heckel equation, which is useful in explaining the processes involved in compact (tablets) formation. The characteristics of tacca starch were similar to those of maize starch even though tacca starch was relatively more resistant to compression. It is concluded that tacca starch can be used as a pharmaceutical excipient comparable to maize starch in tablet formulation. |
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| ISSN: | ISSN 0038-9056 |
