Physical properties of pectin-high amylose starch mixtures cross-linked with sodium trimetaphosphate


Autoria(s): Carbinatto, Fernanda M.; Castro, Ana Doris de; Cury, Beatriz Stringhetti Ferreira; Magalhaes, Alvicler; Evangelista, Raul Cesar
Contribuinte(s)

Universidade Estadual Paulista (UNESP)

Data(s)

20/05/2014

20/05/2014

28/02/2012

Resumo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Processo FAPESP: 08/01901-3

Pectin-high amylose starch mixtures (1:4; 1:1; 4:1) were cross-linked at different degrees and characterized by rheological, thermal, X-ray diffraction and NMR analyses. For comparison, samples without cross-linker addition were also prepared and characterized. Although all samples behaved as gels, the results evidenced that the phosphorylation reaction promotes the network strengthening, resulting in covalent gels (highest critical stress, G' and recovery %). Likewise, cross-linked samples presented the highest thermal stability. However, alkaline treatment without cross-linker allowed a structural reorganization of samples, as they also behaved as covalent gels, but weaker than those gels from cross-linked samples, and presented higher thermal stability than the physical mixtures. X-ray diffractograms also evidenced the occurrence of physical and chemical modifications due to the cross-linking process and indicated that samples without cross-linker underwent some structural reorganization, resulting in a decrease of crystallinity. The chemical shift of resonance signals corroborates the occurrence of structural modifications by both alkaline treatment and cross-linking reaction. (C) 2011 Elsevier B.V. All rights reserved.

Formato

281-288

Identificador

http://dx.doi.org/10.1016/j.ijpharm.2011.11.042

International Journal of Pharmaceutics. Amsterdam: Elsevier B.V., v. 423, n. 2, p. 281-288, 2012.

0378-5173

http://hdl.handle.net/11449/8070

10.1016/j.ijpharm.2011.11.042

WOS:000301157000015

WOS000301157000015.pdf

Idioma(s)

eng

Publicador

Elsevier B.V.

Relação

International Journal of Pharmaceutics

Direitos

openAccess

Palavras-Chave #High amylose starch #Pectin #Cross-linking #Thermal analysis #Rheology #X-ray diffraction
Tipo

info:eu-repo/semantics/article