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Pregelatinized Starches is Physically modified starch, it is partially soluble in Cold water.
Pregelatinized Starches is widely used in pharmaceutical because it is bland, odourless and capable of digestion.
Pregelatinized Starches swell in cold water and therefore reduce time/cost compared with traditional starch paste preparation.
CAS No.: 9005-25-8
Molecular Weight: 342.297
EC Number: 232-679-6
Synonyms: Starch;Amyogen;Soluble Starch;Starch soluble;Starch, soluble;STARCH INDICATOR;starch from maize;Thin boiling starch;Starch from potatoes;starch potato soluble;Pregelatinized Starch;STABLE STARCH INDICATOR;STARCH INDICATOR SOLUTION;Starch, Soluble, Corn (1.01257);Starch, Soluble GR, Corn (1.01252);starch potato hydrolyzed for*electrophoresis;starch hydrolyzed for electrophoresis*from potato
Pregelatinized Starches is widely used as a pharmaceutical aid, especially as a filler-binder.
Pregelatinized Starches greatly endues the compressibility as well as improves the fluidity of the tablets.
Pregelatinized Starches, having excellent flow properties and bulk density, allow homogenous filling of capsules.
Pregelatinized food starch used as thickening, texturing and stabilizing agent in cream fillings, canned, sauces, soup mixes, gravies, tomato ketchup, pasty creams, dairy desserts and other food product industries.
Starch gelatinization is a process of breaking down of intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water.
This irreversibly dissolves the starch granule in water.
Water acts as a plasticizer.
Pregelatinized Starches is a two component polysaccharide mixture of amylose and amylopectin.
Amylose is a linear polysaccharide of α (1,4)-linked glucose residues and averages 20 to 30% of the total in most native starches.
Amylopectin is a highly branced glucan containing both a (1,4) and a (1,6) linkages.
The number of glucose residues in a single starch molecule can vary from five hundred to several hundred thousand, depending on the type of starch.
Pregelatinized Starches is the major storage form of energy in plants, just as glycogen is the storage form of energy for animals.
The plant directs the starch molecules to the amyloplasts, where they are deposited to form granules.
Thus, both in plants and in the extracted concentrate, starch exists as granules varying in diameter from 2 to 130 μm.
The product is mainly used for solid pharmaceutical preparation,and the full powder form can be directly compressed,used as adhesive and disintegrant of tablet.
For wet granulation, Pregelatinized Starches is used as adhesive and filling agent, the usage amount generally is 5-20%, and Pregelatinized Starches can be used as filling agent of the capsule.
Process
Three main processes happen to the starch granule: granule swelling, crystallite and double-helical melting, and amylose leaching.
Granule swelling: During heating, water is first absorbed in the amorphous space of starch, which leads to a swelling phenomenon.
Melting of double helical structures: Water then enters via amorphous regions into the tightly bound areas of double helical structures of amylopectin.
At ambient temperatures these crystalline regions do not allow water to enter.
Heat causes such regions to become diffuse, the amylose chains begin to dissolve, to separate into an amorphous form and the number and size of crystalline regions decreases.
Under the microscope in polarized light starch loses its birefringence and its extinction cross.
Amylose leaching: Penetration of water thus increases the randomness in the starch granule structure, and causes swelling; eventually amylose molecules leach into the surrounding water and the granule structure disintegrates.
The gelatinization temperature of starch depends upon plant type and the amount of water present, pH, types and concentration of salt, sugar, fat and protein in the recipe, as well as starch derivatisation technology are used.
Some types of unmodified native starches start swelling at 55 °C, other types at 85 °C.
The gelatinization temperature of modified starch depends on, for example, the degree of cross-linking, acid treatment, or acetylation.
Gel temperature can also be modified by genetic manipulation of starch synthase genes.
Gelatinization temperature also depends on the amount of damaged starch granules; these will swell faster.
Damaged starch can be produced, for example, during the wheat milling process, or when drying the starch cake in a starch plant.
There is an inverse correlation between gelatinization temperature and glycemic index.
High amylose starches require more energy to break up bonds to gelatinize into starch molecules.
Gelatinization improves the availability of starch for amylase hydrolysis.
So gelatinization of starch is used constantly in cooking to make the starch digestible or to thicken/bind water in roux, sauce, or soup.
Use
Pregelatinized Starches can be used in the manufacture of gum and candy.
Pregelatinized Starches used as fluid loss reducer for water-based mud in oil drilling.
Pregelatinized Starches is used as a thickener, stabilizer, filler, sugar-free pharmaceutical excipient, etc.
The saccharification activity of malt starch was determined.
Iodometric titration analysis indicator.
Examination of non-protein nitrogen in blood.
Determination of serum sodium.
Determination of amylase activity in malt and serum, Iodine titration analysis indicator.
Blood non-protein nitrogen test, determination of serum sodium.
