Universidad Nacional de Colombia, Sede Bogotá, Facultad de Ciencias, Departamento de Farmacia, Grupo de investigación en Desarrollo y Calidad de Productos Farmacéuticos y Cosméticos, Ciudad Universitaria, Carrera 30 No. 45 - 03, edificio 450, 111321 Bogotá, Colombia; Departamento de Ciencias Farmacéuticas, Facultad de Ciencias Naturales, Universidad Icesi, Calle 18 No. 122 - 135, 760031, Cali, Colombia.
Department of Industrial and Physical Pharmacy, College of Pharmacy, Purdue University, 575 Stadium Mall Drive, West Lafayette, IN 47907-2051, USA; Department of Agricultural & Biological Engineering, Purdue University, 225 South University Street, West Lafayette, IN 47907-2093, USA.
Int J Pharm. 2020 Apr 15;579:119163. doi: 10.1016/j.ijpharm.2020.119163. Epub 2020 Feb 17.
Five commercially available starches modified with octenyl succinic anhydride (OSA) are characterized at a molecular, physicochemical and bulk level providing useful data for designing pharmaceutical products. The degree of substitution (DS) of the starches range from 0.017 to 0.032 and their molecular weights (M) and radius of gyration (R) are lower than those of native starch, suggesting additional modification processes besides the chemical treatment with OSA. The ability of the starches to reduce the water surface tension keeps a direct relationship with the DS and an inverse association with the M. Thermal properties, crystallinity assays and morphology evidence that most modified starches characterize by amorphous aggregated structures, possibly generated by gelatinization processes, which favor the flow properties of the powders. Water sorption and surface energy behaviors seem to be related to the number of octenyl succinate (OS) moieties. After dispersion in water, shear-thinning and Newtonian behaviors also depend on the type of OS-starch.
五种商业化的辛烯基琥珀酸酐（OSA）改性淀粉在分子、物理化学和整体水平上进行了表征，为设计药物产品提供了有用的数据。淀粉的取代度（DS）范围从 0.017 到 0.032，它们的分子量（M）和回转半径（R）低于天然淀粉，这表明除了用 OSA 进行化学处理之外，还有其他的修饰过程。淀粉降低水表面张力的能力与 DS 呈直接关系，与 M 呈反比关系。热性能、结晶度测定和形态学证据表明，大多数改性淀粉具有无定形聚集结构的特征，这可能是由糊化过程产生的，这有利于粉末的流动性能。水分吸附和表面能行为似乎与辛烯琥珀酸（OS）部分的数量有关。在水中分散后，剪切变稀和牛顿行为也取决于 OS-淀粉的类型。
