Influence of pregelatinization on the physicochemical and compressional characteristics of starches obtained from two local varieties of Dioscorea rotundata
Journal Title: IOSR Journal of Pharmacy (IOSRPHR) - Year 2014, Vol 4, Issue 6
Abstract
This study investigates the effect of pregelatinization on the physicochemical and compressional characteristics of starches obtained from two local varieties of Dioscorea rotundata (gbongi and efuru) in comparison with corn starch, dicalcium phosphate and lactose. The physicochemical properties of the starches were evaluated using established methods while the compressional characteristics were analysed using density measurements, and the Heckel and Kawakita equations. The shapes range from polyhedral/rounded/oval in native and pregelatinized efuru starch to oval/ellipsoidal/rounded in the native and pregelatinized gbongi starch. The pregelatinized efuru starch was more spherical in shape than the native form. The pregelatinized starches have better flow than the native starches. Pregelatinization of gbongi starch resulted in an increase in bulk density while the reverse was the case for efuru starch. The native and pregelatinized efuru starches exhibited a type B behaviour while native gbongi starch and the pregelatinized form exhibited a type C behaviour. Pregelatinization of the native starches resulted in a considerable reduction in Py value; even lower than the values for cornstarch and lactose. In addition, pregelatinization of gbongi starch resulted in an increase in Do value while a reduction was observed for efuru starch. The rank order of Pk value was ENS<GNS<Corn Starch< EPGS<GPGS< Lactose < DCP. The pregelatinized starches are more plastically deforming than lactose. The results suggest that pregelatinization of the starches resulted in new functional and value added properties which could be explored in their use as pharmaceutical excipients in tablet formulation and production
Authors and Affiliations
Bakre Lateef Gbenga , Ogun Olakunle , Alayo Muinat Adedayo
Keywords
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