The difference between starch and pregelatinized starch
Part of pregelatinized starch, amylose retained part of the slurry prepared by gel process, combining the two components of the partially open release of amylopectin starch grains to achieve internal bonding effect, and is not gelatinized starch grains within the amylose has strong disintegration effect, making some at the same time, pregelatinized starch fluidity and compressibility, with adhesive and disintegration of two functions. Therefore, by controlling the gelling process and gel ratio of starch, starch can obtain different excipients adhesion and disintegration properties. Because of the strict control of the pregelatinized rate, the adhesion and disintegration properties is relatively stable, the cost is lower than PVP and HPMC
Pregelatinized starch, also called the pregelatinized starch, starch can be compared with ordinary pressure, good liquidity, so called compressible starch. It no longer contains amylose, amylopectin and all, can be fully dissolved in cold water, do not need to use the hot water in the granulation at starch, but also the loss of starch disintegrating ability.
It's generally accepted that the structure of starch granules is composed of tiny crystals arranged radially, most of these crystals are composed of amylopectin and amylose of partially linear penetration by the disorder during the two kinds of starch granules are tightly combined into a spherical crystal with special structure. As long as there is enough energy, usually 90 DEG ~100 DEG C hot water, we can overcome the binding force between the starch crystal, can be ordinary starch boiled starch.
Starch contains two polymers, amylose and amylopectin, respectively. Amylose is a molecular structure of linear chains with strong intermolecular bonding force. It is insoluble in cold water and expands when it is in water. It has a strong disintegration property. Amylopectin is a molecular structure with branched chains. It is soluble in cold water and is used as an adhesive in wet granulation.
