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

dc.creatorCarbinatto, FM
dc.creatorde Castro, AD
dc.creatorCury, BSF
dc.creatorMagalhaes, A
dc.creatorEvangelista, RC
dc.date2012
dc.dateFEB 28
dc.date2014-07-30T14:32:02Z
dc.date2015-11-26T16:29:17Z
dc.date2014-07-30T14:32:02Z
dc.date2015-11-26T16:29:17Z
dc.date.accessioned2018-03-28T23:10:22Z
dc.date.available2018-03-28T23:10:22Z
dc.identifierInternational Journal Of Pharmaceutics. Elsevier Science Bv, v. 423, n. 2, n. 281, n. 288, 2012.
dc.identifier0378-5173
dc.identifierWOS:000301157000015
dc.identifier10.1016/j.ijpharm.2011.11.042
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/59770
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/59770
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1269693
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionPectin-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.
dc.description423
dc.description2
dc.description281
dc.description288
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionBZG
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCAPES [CAPES-AUXPE-PNPD 2015/08]
dc.descriptionFAPESP [FAPESP 2008/01901-3]
dc.languageen
dc.publisherElsevier Science Bv
dc.publisherAmsterdam
dc.publisherHolanda
dc.relationInternational Journal Of Pharmaceutics
dc.relationInt. J. Pharm.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectHigh amylose starch
dc.subjectPectin
dc.subjectCross-linking
dc.subjectThermal analysis
dc.subjectRheology
dc.subjectX-ray diffraction
dc.subjectControlled Drug-release
dc.subjectRheological Properties
dc.subjectThermal-analysis
dc.subjectLinking
dc.subjectSystem
dc.subjectDelivery
dc.subjectBehavior
dc.subjectTablets
dc.subjectGels
dc.titlePhysical properties of pectin-high amylose starch mixtures cross-linked with sodium trimetaphosphate
dc.typeArtículos de revistas


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